This recipe is super easy to make and is unbelievably delicious. The granola is wonderfully spiced and sweet, the buckwheat is crispy, the almonds add a pleasant crunch, and the blueberries have a slightly cooked texture, maximizing their flavour. What's more, this granola forms those delicious clumps that ever good granola should.
To make
2c raw buckwheat, soaked and rinsed well
1/2 tsp nutmeg
1 tsp cinnamon
1/2c almonds, chopped
agave or date paste, to taste
1c blueberries (see note)
note: to extend the freshness of this granola, leave out the blueberries. Because they don't fully dehydrate, the granola needs to remain refridgerated and doesn't last as long. Add fresh blueberries before you enjoy.
Soak the buckwheat overnight or while you're at work. It'll expand a bit, so make sure you put in lots of water. Rinse well before using, as when soaked the water becomes a bit gelatinous-y. I got lazy on the night I was originally going to make this, so left the rinsed buckwheat in the fridge overnight. When I went to make this recipe the next evening, some of the buckwheat had begun to sprout!
Anyway, put the buckwheat into a bowl. Add spices and mix well.
Chop the almonds in a food processor. Add them to the bowl and mix together.
Add water to the date paste/agave to thin it. Add to the granola in the bowl and mix until well coated. Add blueberries and mix together.
Cover dehydrator trays with paraflex sheets and spread the granola evenly. Dehydrate at 108 F for 1-2 hour, turn over onto mesh trays, stirring it a bit and continue dehydrating overnight. Store in the fridge.
Enjoy a bowl of this delicious granola with fresh nut milk. Top it with slices of banana or mixed berries. Or just eat it straight out of the container!
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