Sprouted Buckwheat Granola


September 28, 2015

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. 🙂
The sprouting process…(thanks Giri for the idea)
Wash buckwheat groats and soak in water for an hour.
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.
Cover with another paper towel and leave to dry overnight.
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.
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.
The zest helps brighten up flavors considerably!
Mix to combine and bake for 5 minutes.
Take out of oven, stir once again to ensure even cooking.
Place back inside oven and bake for another 5 minutes or till golden.
Cool completely, break into clusters….
and store in an air tight container!

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