By Chef: Amber Crawley
Posted: May 21, 2012
A “rawnola” recipe from Amber Crawley that she initially hadn’t intended on blogging. She reconsidered because it ended up being a favorite! It makes a great snack by the handful or we recommend it in a bowl with fresh sliced berries of your choosing, a drizzle of maple syrup or raw agave, and a splash or two of freshly made hemp nut milk. This recipe is very uncomplicated and is great for individuals who haven’t had much experience working with buckwheat groats or making raw granola. It is fool proof!
- 1 cup buckwheat groats, soaked in cold water for 20 minutes and drained
- 1/3 cup unsweetened shredded coconut
- 6 tablespoons maple syrup
- 2 tablespoons cacao powder
- Pinch of sea salt
1) Combine all ingredients in a medium bowl and stir until thoroughly mixed.
2) Transfer the mixture to a Teflex-lined dehydrator tray. Dehydrate at about 110°F for 10-12 hours or overnight, until dry. (Alternatively, bake in an oven at 300°F for 30 to 40 minutes, stirring occasionally, until dry.)
3) Break the dried granola into chunks and store in an airtight container.
Coconut: your favorites seeds or chopped nuts
Maple syrup: agave or coconut nectar (will make the granola less crunchy) or date paste/syrup
Cacao powder: carob powder or unsweetened cocoa powder