Sprouted Buckwheat & Date Granola
August 9, 2012 § 3 Comments
Crunchy granola. Yes, crunchy granola is right and in more ways than the one mind-blowing, muscle powering, tongue tantalizing way I’m about to share with you. This recipe basically defines crunchy granola in the flowing floral skirts, worn sliver jewlery, kombuch brewing, feathers and fern trees, Dr. Bronner’s castile soap, mung bean sprouting, beeswax boiling, make love not war, downward-facing dog kind of way. This buckwheat granola was my best friend during my mountain and rock climbing excursion through New Hampshire.
While we are on the topic; I Googled “crunchy granola” and was so amused (maybe a bit too much) by the Urban Dictionary definition of “crunchy granola bar” that I felt it completely necessary to share so you can use it to spice up your everyday vernacular.
Heidi: “Oh that Crunchy Granola Bar? I heard he just moved here from Denver.”
Hiking and rock climbing with two crunchy granola bars is not easy, so I made a huge batch of raw sprouted, vegan (if you omit the raw local honey) buckwheat granola and figured it would be the best fuel (screw over-processed power bars) to power my butt up the mountain as fast as my boyfriend and his friend. And I must say, it worked very well. Not only did we make it up Mount Washington, but we completed the ascent, which usually takes about 4 hours, in only 2 hours and 40 minutes (including our granola eating breaks). I was impressed.
Since the “crunchy granola bars” I was hanging with both spend most of the year in the mountains of Arizona and Colorado, they are into rock climbing. Because Rumney, NH has some good spots to climb, we spent our last day there so they could remedy their climbing craving. So, for the first time I climbed outside, and have to say, it was a lot of fun – but again, without my sprouted granola I probably would not have been able to keep up and complete all the climbs that they did!
Between climbs I came across some pretty cool looking mushrooms but decided to stick with eating the granola. I don’t think hallucinating is smart while rock climbing but what do I know? Anyways, let’s talk about this granola. Buckwheat is a serious power food. Not only is it gluten-free, but it also, according to Journal of Agricultural and Food Chemistry, may help to lower blood glucose levels which allow those who enjoy it to stay satiated while managing and preventing diabetes. Plus, buckwheat is high in fiber, flavonoids and minerals such as magnesium. These mirconutirents harmonize to synergistically lower LDL (low density lipoproteins aka bad cholesterol) and increase HDL (high-density lipoproteins aka healthy cholesterol). Almost as impressive as our Mt. Washington ascent, huh?
Sprouted Buckwheat & Date Granola
3 1/2 cups raw buckwheat*, 25 large Medjool dates, 1 cup water, 2 Tbsp organic extra virgin coconut oil, 2 Tbsp raw honey (optional), 1 Tbsp organic vanilla extract, 1 tsp Himalayan pink salt, 2 Tbsp Ceylon Cinnamon, 2 cups whole raw nuts (almonds, pecans or cashews), 1 cup unsweetened coconut flakes
*the amount will increase after sprouting because the buckwheat will hold water
Optional Additions: Flax seeds (raw or sprouted), crystallized ginger, dried Turkish or Black Mission figs, dried bananas, seeds, cacao nibs or beans, etc.
To Sprout: Rinse the buckwheat in a sieve, then put it in a baking dish or bowl fully submerged in water. Let the buckwheat sit in the water for 1 hour. After an hour, pour the buckwheat back into the sieve and cover with plastic wrap. Let sit for 24-48 hours (depending on how sprouted you want them) rinsing every 12 hours. When you begin to see the “tails” you can make the granola.
Date Paste: In a blender, combine 18 dates, the water, coconut oil, honey (if using), vanilla and pink salt until they for a somewhat smooth paste. Taste and adjust adding more dates, honey or vanilla depending on your preferences.
Meanwhile, chop up the remaining dates into fourths. Mix dates, nuts, coconut and cinnamon into the sprouted buckwheat. Add the date paste making sure to scrape every last drop from the blender into the buckwheat mixture.
To “Dehydrate”: Set your oven to 125 degrees Fahrenheit. Line 2 baking sheets with parchment paper and lightly coat with coconut oil. Split the buckwheat mixture into two and evenly press it out on to the baking sheets. Dehydrate for 10 to 24 hours until the date paste is dry and the buckwheat forms sheets or clusters.
Note: My oven takes about 20 hours set on the “drying” setting, but every oven will be different depending on the setting and the heat. If you have a dehydrator, set to about 110 degrees Fahrenheit and dehydrate for 3-6 hours flipping the granola over after 1.5-3 hours.
Enjoy in yogurt, tossed into a kale salad (my favorite), with some fresh figs or berries, on a peanut butter banana, in nut milk or just straight up in big handfuls! Be careful though, this stuff is addicting…. and crunchy!