Cinnamon Pecan Granola and Happy New Year!
A few days ago I made a batch of delicious and crunchy raw cinnamon pecan granola. It turned out so great. It's delicious with almond milk and diced apple for breakfast, or great on it's own as a snack.
Raw Cinnamon Pecan Granola
1 cup raw buckwheat groats, soaked 2-4 hours
1 cup pecans, soaked 4-6 hours
1/3 cup pumpkin seeds, soaked 4-6 hours
1/3 cup sunflower seeds, soaked 4-6 hours
1 cup shredded coconut
6 tablespoons maple syrup
1 tablespoon cinnamon
1 teaspoon vanilla extract
2 pinches himalayan salt
2 tablespoons melted coconut oil
2-4 medjool dates, chopped small
Rinse the buckwheat really well after soaking it, until the water runs clear (important or it will taste bad).
Drain and rinse the nuts and seeds.
Roughly chop the pecans.
Toss all ingredients together, adding the coconut oil last.
Spread the granola on 2 teflex lined dehydrator sheets. Dehydrate at 145F for 1 hour and then 115F for 30 hours, or until dry and crunchy.
Store in a sealed container or zip lock bag.