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Raw Apple Buckwheat Granola
Scatter Vegan Sweets, Wendy Gabbe Day --- with some changes by Eve
A tasty granola that happens to be free of gluten, oil, and sugar! Have it for breakfast or cut it into snack bars for any time.
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
2 ml1/2 tsp. salt
10-12 oz. apple, peeled and grated
4 medjool dates, pitted
120 ml1/2 c. raisins
two pieces of fruit in any combination: e.g. banana, 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 1/2 c. of the grated apple with the dates, raisins, and two fruits to make a slurry.
Add the slurry and remaining grated apple to the bowl with the almond-buckwheat-sunflower seed mixture. Mix well.
If you have a dehydrator, spread the mixture on teflex sheets. Dehydrate at 115 F for a few hours until dry enough to peel off teflex and place on grid sheets.
Continue dehydrating for a total of 16-24 hours depending on thickness.
If you don't have a dehydrator, spread on a lightly oiled baking sheet and bake at 275 F for 50-60 minutes until slightly crisp, stirring it half way.
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.