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.

Crunch Granola Bar: a noun used to reference a very attractive “granola”  guy. They are most often found in states like Colorado, generally in the mountains, at co-ops, or canvassing for the Green Party. A Crunchy Granola Bar is a vegetarian, if not a vegan, and usually buys from local organic farmers.
Example- Beth: “Have you met Kasey’s new boyfriend Brandon?”
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!

After leading the climb so I could top rope, Shann decided try a route that was unconventional before he cleaned the route.

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?

This is a pretty common edible mushroom called Hen of the Woods or Maitake which is found on or near dilapidated oak trees.

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!

P.S. for more on sprouting check out this old post or this recipe.

 

Advertisements

Tagged: , , , , , , , ,

§ 3 Responses to Sprouted Buckwheat & Date Granola

  • paul says:

    Life isn’t fair…, I went to high school in Denver and later became vegetarian and all anyone called me was “sprout head”… Ok…1) excellent recipe, specially the bee-gan version! I’ve done less sophisticated versions of this, but I’m going to have to try this one very soon…2) Buckwheat does indeed rock, I love it in all kinds of ways, and 3) Not to diss any of the other sentences in here, but this one is spectacular:

    “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.”

    Just saying. And great pics once again!

  • paul says:

    And I think I may have been on that very trail before. Great hiking, the whole AMC deal.

  • Dad says:

    I am blessed to live in the same household! Snacking on your homemade, healthy granola is a treat. Time to make some more!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Sprouted Buckwheat & Date Granola at Absolute Ambrosia.

meta

%d bloggers like this: