Trying to perfect this granola recipe for my first Food Demo, as I finish “Professional Skills” class at the Institute of Holistic Nutrition. Amazing how much I have learned about myself and the fear when preparing and doing a speech in front of an audience about various health prevention topics. But eventually you gain this calmness, confidence and concentrate on the message you want to bring across in the presentation!
Chosen recipe is the Cranberry Sprouted Buckwheat Granola. It is sweetened with dates, apple and dried cranberries is highly nutritious. Here is why!
Soaking and sprouting your buckwheat will help to unlock the precious nutrients, and breakdown the anti-nutrients like enzyme inhibitors, lectin, and phytic acid. This method will make the grain more bioavailable for digestion and absorption in the body.
This triangular buchwheat groats contain about 20% of protein (eight essential amino acids, plus lysine), good amount of insoluble fiber, an assortment of B vitamins, lots of potasium, and some iron, calcium, manganese, phosphorus, magnesium, and flavonoids like quercetin and rutin. Buckwheat lowers blood glucose and insulin responses.
Choose organic Sulfite Free cranberries, as a food preservative sulfur dioxide prevents the food from browning and is a potential allergent. Cranberries are very high in antioxidants and considered to be anti-inflammatory, and anti-cancerous.
Are giving an amazing natural sweet taste to this raw granola recipe. Dates are rich in niacin, pantothenic acid, potassium, calcium and magnesium. About 3 medium dates contain 3 mg of iron.
Sunflower seeds contain vitamin E – fat soluble antioxidant, magnesium and trace mineral selenium, which shows to enhance DNA and damaged cells repair.
In the picture below, pumpkin seeds were used instead of sunflower seeds. So if you don’t have one ingredient just swap it for something else. Another option would be to add organic chocolate chips, unsweetened coconut flakes, Goji berries, etc.
- 3 cups raw buckwheat
- 1 cup organic sunflower seeds
- 2 cups Medjool date paste, about 20 dates blended with a little bit of filtered water, enough to make a paste (make sure to remove the pits)
- 1 organic sweet apple, grated
- 1 orange, juiced
- 1/4 cup organic dried cranberries
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
- pinch of himalayan salt
- Combine raw buckwheat with filtered water in deep bowl, soak for 4 hours or overnight. Drain the buckwheat in the strainer and leave it in there for about two days (up to 48 hrs), washing through with filtered water until little sprouts appears.
- Soak sunflower seeds overnight in filtered water before mixing with the sprouted buckwheat.
- In the large bowl add sprouted buckwheat, soaked and rinsed sunflower seeds, date paste, grated apple, cinnamon, vanilla extract, pinch of himalayan salt, juice and zest of an orange, and organic cranberries.
- DEHYDRATOR. Line the parchment paper on the dehydrating sheets and spread the granola evenly. Set the dehydrator at 105C for 12 hours or leave it overnight until granola is crunchy.
- OVEN. Preheat the oven to 300F/150C. Line the pan with parchment paper and spread granola evenly. Bake for about 60 minutes or until dry and crispy.
- Store granola in the air tight glass container and enjoy!