THE BEST HOMEMADE GRANOLA
2 1/3 cups (500 grams) of buckwheat
½ cup (120 grams) of pumpkin seeds
½ cup (120 grams) of sunflower seeds
½ cup (120 grams) of hazelnuts
½ cup (120 grams) of raisins
4 dried prunes
1 apple chopped up in small squares
¼ cup (60 grams) desiccated coconut
½ cup (120 grams) of maple syrup or honey
2 tbs. of coconut oil
Pinch of salt
Pinch of breakfast spice (see basics) but you can also skip this if you think it’s too cinnamon-ey.
Sprout your buckwheat first- this will take a day usually. You can find exact sprouting times in my basics section BUT the quick version is:
Soak your buckwheat in water overnight. In the morning rinse the buckwheat thoroughly (you will notice the water has become slimy, it’s normal don't worry!) After rinsing, put the buckwheat back in a bowl without liquid and leave in a dry place covered with a tea towel or kitchen roll.
The buckwheat will develop cute little tails- as soon as this happens your buckwheat is ready. Make sure the tails are no longer than the seed itself, if it is; it develops a poison and is no good!
Here you can either use a dehydrator or a conventional oven. If using the latter, put it on 80-100°C
Mix all the ingredients together and arrange in oven/dehydrator and "cook" until mixture is dry and has a crunchy granola texture. This can take up to an hour or more! If you are using an oven keep an eye out and check now and again how your granola is getting along.
It might sound like a hassle to make BUT I always make a double batch to keep around for an effortless breakfast or a snack!
Dehydrator - usually 8 hours
Oven (100°C) 2-4 hours or until dry
Enjoy with nut or seed milk (my personal preferences).