I love the Go Raw brand of snacks but it tends to put a big dent in my purse. After trying their granola, I decided to give it a whirl myself. I changed it up a bit and came up with a great recipe.
Grawnola is quick to make so make lots as it will keep for awhile. It is a satisfying breakfast when you are wanting something more substantial to stat the day. We like it as a snack and it is a perfect travel food.
River and Gatlin are both fans of this grawnola and my hubby finishes off whatever is left so I feel it safe to say this is a family winner.
My Homemade Grawnola
- 2 cups sprouted buckwheat or buckwheat crunchies*
- 1 large apple, finely chopped
- 1/8 cup chia seeds
- 2 TBS sesame seeds
- 1 tsp cinnamon
- 2 TBS yacon syrup
- Mix all the dry ingredients together. Add the yacon syrup and mix, mix, mix. It takes a little time to get it incorporated into the mixture, but keep mixing and it will all become covered with the yacon.
- Dehydrate at 105 for 5-6 hours on teflex sheet or parchment.
- Once it is dehydrated, you can add goji berries and/ or raisins.
- Serve with fresh almond mylk and some fresh berries if you got ‘em.
Feel free to play around with adding other seeds to the mix or other dried fruits. You may also enjoy adding some other spices for variety.
*To make buckwheat crunchies:
- Soak raw buckwheat groats for 1-2 hours. They will be very slimy so be sure to keep rinsing until the water is clear and no longer slimy. This can be done in a colander but I find it handy to do in a nut mylk bag or my inexpensive version which is a nylon paint strainer from the hardware store. They are about $5 for a pack of 2! Do get the large or extra large size.
- After drained well, leave in sprout bag or bowl to sprout overnight, rinsing twice a day.
- For this recipe, you may use the buckwheat now or dry them in the dehydrator on 105 a few hours until completely dry and there you have it… buckwheat crunchies!
As you have seen in other posts, buckwheat crunchies are great to have on hand to add on top of smoothies. I recommend making these in a big batch since they keep for a very, very long time in a glass airtight container.You can also sprinkle them on top of fresh fruit or banana with a fruit puree for a yummy dessert!