Sprouted Buckwheat Granola

Posted

September 28, 2015


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Use it to top your fav cereal or yoghurt parfait…a great healthy mix to jump start your day!
Or make these delightful nutty clusters your mid-meal snack to keep hunger pangs away and keep you energized through your day!
Any which way this granola mix is sure to please. 🙂
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The sprouting process…(thanks Giri for the idea)
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Wash buckwheat groats and soak in water for an hour.
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The buckwheat might turn a little slimy initially.
Just wash thoroughly, drain and cover with wet paper towel and place in a warm corner of your house.
For the next 2-3 days rinse with water 3 times a day.
Once small minuscule shoots start protruding from the groats….the sprouts are ready to be used.

Preparing the mix:
Spread the sprouted buckwheat groats out on a paper towel.
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Cover with another paper towel and leave to dry overnight.
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Next day, roast buckwheat sprouts in a foil covered oven tray at 350F oven for about 10 minutes.
Meanwhile purée a cup of dates and coarsely pound 1/2 cup walnuts and 1/2 cup almonds. Coarsely chop a cup of cranberries.
Once the buckwheats are toasted, mix with 1 cup toasted oats and the date purée.
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Also add the walnuts, almonds and cranberries and mix.
Now rub a tbsp of melted butter on the foil covered baking tray.
Spread out the buckwheat granola mix. Top with a drizzle of another tbsp of melted butter and 3 tbsp of raw sugar/brown sugar.
Sprinkle lightly with a pinch of salt and some orange zest.
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The zest helps brighten up flavors considerably!
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Mix to combine and bake for 5 minutes.
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Take out of oven, stir once again to ensure even cooking.
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Place back inside oven and bake for another 5 minutes or till golden.
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Cool completely, break into clusters….
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and store in an air tight container!

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