You may or may not be aware that buckwheat is an incredible fibrous food that benefits your digestion ten-fold. So combining it with a homemade granola was a no-brainer for me.
Shop-bought granola can sometimes contain more sugar than a candy bar with far too many carbs. Making it yourself is not done in the same way as the factories. There, the grains go through a whole lot of processing to come out crunchy yet airy and pliable with milk.
The homemade version takes much longer and requires a lot of patience as you wait for the dry crunch to come about. It is worth it though – I just recommend making a hugeeee batch in one go, then saving it in a large Tupperware container for healthy future breakfasts!
- 100g sprouted buckwheat
- 50g cranberries
- 50g pistachios or sunflower seeds
- 100g dessicated coconut
- 20g cacao nibs
- 1 tsp cinnamon
- ½ tsp salt
- 50g coconut oil – melted
- 2 tbsp honey
- Juice & rind of one orange
- Combine all ingredients in a baking pan until well combined.
- Spread the granola mix out on dehydrator sheets and leave to dry in the oven for 10-12 hours at 80oC. Only take it out once it’s completely crisp. Then you should be able to break it up into tasty granola chunks.