When buckwheat is sprouted it becomes alkaline , which is very healthy. Many people have too much acidic food in their diet and that causes a number of health issues. The amount of sugar (maple syrup and dried fruit) in this recipes is relatively low compared to the amount of fiber and protein (from nuts, seeds and buckwheat), which all adds up to slower digestion and no blood sugar issues.
3 – 4 cups sprouted buckwheat (see instructions on sprouting below this recipe)
1 ½ – 2 cups mixed raw nuts (almonds, cashews, walnuts, pecans)
1 cup raw sunflower and pumpkin seeds
1 tsp cinnamon
½ cup pure maple syrup (NOT imitation)
1 cup mixed dried fruit (raisins, cranberries, goji berries, etc)
- Pre-heat oven to 350 degrees. Line 2 cookie sheets with parchment paper (easier to clean up!)
- In a large bowl – combine everything except the dried fruit
- Spread onto parchment lined cookie sheets.
- Bake for 30 minutes. Remove from the oven and sprinkle dried fruit on top of granola. Remove granola from parchment paper – scraping granola onto the bare cookie sheets (& mixing dried fruit into granola). Place back into the oven for 5 minutes to ‘crisp up’. Careful – do not burn it!
- Remove from the oven and cool, stirring occasionally. Store in an air-tight container.
How to Sprout Buckwheat: (It will take 1 – 2 days to sprout)
- Thoroughly rinse 1 ½ cups organic buckwheat groats.
- Place the groats in a bowl and cover with 4 to 4 ½ cups of room temperature water.
- Stir the groats so that none are floating on the top.
- Let the seeds soak for 1 – 2 hours, then drain them and rinse them using a colander.
- Put the seeds back into the bowl and let them sit at room temperature, rinsing with cool water 3 times per day for 1 to 2 days. A gooey substance (starch) will form on the buckwheat – be sure to thoroughly rinse this off.