BLACKCURRANT AND COCONUT BUCKWHEAT GRANOLA
Blackcurrant and Coconut Buckwheat Granola
(Raw Activated) by @SwoonFood
Originally featured Swoon Food | José Stichbury chef, health enthusiast, food stylist, photographer, and creator of Swoon Food, a site dedicated to inspiring healthy eating and living.
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Original Post found at Swoon Food Amazing Website!
BLACKCURRANT AND COCONUT BUCKWHEAT GRANOLA (RAW ACTIVATED)
Makes: 1 large jar / approximately 6 cups
Prep time: 30 minutes Dehydrating time: 12- 24 hours
1 cup buckwheat groats
1 cup raw almonds
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup whole flaxseed
1 cup coconut chips
1 cup desiccated coconut
1 Tbsp ground cinnamon
10g blackcurrant powder (I used ViBERi)
1 cup/100g soft dried blackcurrant berries (I used ViBERi)
To soak the buckwheat place it in a bowl and cover with water. Leave at room temperature for 2 to 4 hours, then drain and wash well to remove the mucilaginous substance released. Place the almonds in a bowl, cover with water and leave to stand at room temperature for 10 to 12 hours. Do the same with the sunflower and pumpkin seeds, but soak 4 to 6 hours. When the nuts and seeds have finished soaking drain off the water and rinse thoroughly. If you don’t use them straight away they can be stored in the fridge in a sealed container for up to 3 days.
To dehydrate the buckwheat, nuts and seeds in an oven, spread them onto separate lined oven trays and place into the oven at the lowest fan bake setting (should be around 125ºF). Prop the door slightly ajar using the handle of a wooden spoon or similar, this allows air flow and should keep the temperature below 115ºF. The buckwheat will take between 6 to 8 hours and the nuts and seeds between 8 to 24 hours to dehydrate, depending on your oven. Check them often to ensure they’re not getting cooked! Alternatively, if you have a dehydrator set it at 105ºF and place the nuts and seeds on the trays to dehydrate for 36 to 48 hours depending on humidity.
When all the nuts and seeds are fully dehydrated (i.e. they’re dry all the way through and crunchy), place them in a large mixing bowl and combine with the remaining ingredients. Transfer the granola to a large, well sealed jar and store at room temperature. This granola will keep for several months.
Note: when you get the hang of activating and dehydrating it becomes very simple. Feel free to adapt this base recipe using any other nuts, seeds or spices to your liking.
Nut soak time guide:
almonds 10-12 hours
brazil nuts 8-12 hours
hazelnuts 4-6 hours
walnuts 4-6 hours
macadamia nuts 8-12 hours
pecans 4-6 hours
cashew nuts 2-4 hours
pumpkin seeds 4-6 hours
sunflower seeds 4-6 hours
