CRUNCHY BUCKWHEAT GRANOLA
Requires a dehydrator
Yield: 3 quarts / 3 L (6-9 servings)

This crispy, crunchy granola cereal is a lifesaver for many raw food enthusiasts. It is delicious with Almond milk or apple juice and sliced bananas, berries, or peaches. Crunchy Buckwheat Granola is easy to make and can be formed into granola bars for tasty travel treats or afternoon snacks.

Ingredients:
1 cup (250 ml) pitted dates
½ cup (120 ml) purified water
2 ½ cups (620 ml) raw buckwheat groats, soaked & sprouted
¾ cup (180 ml) currants or raisins
¼ cup (60 ml) flaxseeds, soaked for 8 – 12 hours in ½ cup of purified water (do not rinse or drain)
¼ cup (60 ml) pumpkin seeds, soaked for 4 – 6 hours, rinsed & drained
¼ cup (60 ml) sesame seeds, soaked for 4 – 6 hours, rinsed & drained
¼ cup (60 ml) sunflower seeds, soaked for 4 – 6 hours, rinsed & drained
1 teaspoon (5 ml) ground cinnamon

1. Loosely separate the dates. If the dates are very hard and dry, soak them in warm water for a few minutes to soften. Drain before using.
2. Place the dates in a blender with the water and process into a smooth paste. Add more water as necessary to facilitate processing.
3. Combine with buckwheat groats, currants / or raisins, flaxseeds, pumpkin seeds, sesame seeds, and sunflower seeds in a large bowl. Add the date paste and stir well or mix with your hands to make a batter.
4. Evenly spread the batter, no more than ¼ inch (5 mm) thick onto a dehydrator tray lined with a non-stick sheet. Repeat on extra trays until all of the batter is used.
5. Dehydrate for 8 hours at 105 degrees F / 40 degrees C. Flip the granola onto a mesh dehyrator tray and continue dehydrating for 24 hours longer, until completely dry.
6. Break the granola apart or crumble into chunks. If in granola bars break accordingly.
7. Store in sealed glass jars. Store in refrigerator or in cupboard. It will keep for up to 3 months.
8. Most importantly, Enjoy

Copyright: 2008 The Raw Revolution Diet – Cherie Soria, Brenda Davis, Vesanto Melina