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Crunchy Buckwheat Banana Granola
Based on a recipe in Scatter Vegan Sweets, Wendy Gabbe Day--- altered and simplified by Eve
A crunchy, nutritious granola that reminds me of the texture of Grape-Nuts, a cereal I had as a child. Enjoy it by the handful, in thin crispy bars or in a bowl with non-dairy milk or yogurt.
240 ml 1 c. raw almonds
240 ml1 c. raw buckwheat groats
120 ml1/2 c. raw sunflower seeds
120 ml1/2 c, coconut shreds
5 ml1 tsp. cinnamon
pinch salt
4 medjool dates, pitted
120 ml1/2 c. raisins
two pieces of fruit in any combination: e.g. banana, apple, pear, nectarine, mandarin orange
Soak the almonds in 2 c. water for 4 hours to overnight.
Soak the buckwheat groats and sunflower seeds together in 4 c. water for 4 hours to overnight.
Drain and rinse the soaked almonds. Place in a food processor and process for 15 seconds. Transfer to a large mixing bowl.
Drain and rinse the buckwheat and sunflower seeds and transfer to the bowl with the processed almonds.
Add coconut shreds, cinnamon and salt and mix well.
In the food processor, puree the dates, raisins, and two fruits to make a slurry.
Add the slurry to the bowl with the almond-buckwheat-sunflower seed mixture. Mix well.
If you have a dehydrator, spread the mixture on mesh sheets. Dehydrate at 115 F several hours until crunchy-pliable (or use a lower temperature overnight.)
If you don't have a dehydrator, spread on a lightly oiled baking sheet and bake at 275 F until slightly crisp, stirring occasionally.
When crisp enough for you, cut the mat into granola bars or crumble it to use as a breakfast cereal or a topping for yogurt, adding raisins or berries for an extra touch.