Tis’ the season to eat pumpkin, apples and cranberries. Take this great granola recipe and make one sweet treat.
3 cups buckwheat, soaked & dehydrated (instructions below)
1 small granny smith apple, cored and chopped
1 tbsp ginger, diced
1/2 cup pumpkin, chopped (any sweet variety will do, I used butternut squash)
2 tsp vanilla extract
2 tsp pumpkin pie spice
3 1/2 tbsp maple syrup, agave, or raw honey
1/2 cup pumpkin seeds, sprouted and dried (sprout same method as buckwheat)
1/2 cup dried cranberries (apple juice sweetened)
agave, maple syrup or honey to taste
Soaking & Dehydrating Buckwheat:
Soak buckwheat overnight in room temperature filtered water, make sure to cover the buckwheat enough so that when it expands, there will still be water. After soaking, at least 8 hours, drain off water. You can go ahead and sprout the rinsed buckwheat by placing it in a colander, jar with mesh lid, or a nut milk bag. Set it aside to sprout, but be sure to rinse and drain the sprouts about 3 times a day. Buckwheat will sprout in about 2 days.
Place dry buckwheat in a large mixing bowl. In a food processor blend the apple and ginger with 1/2 tablespoon of agave until it's the consistency of apple sauce, a little chunky. Place this mixture into the bowl with the buckwheat and stir. Now, blend pumpkin until minced; add this to bowl and stir.
Stir in vanilla extract, pumpkin pie spice and 3 tablespoons of sweetener. Stir to incorporate all of the ingredients, then scoop onto the dehydrator teflex sheets and spread evenly. You'll be using 2 trays. Dehydrate for 12 hours, or until crispy, on 115°.
In a large bowl, mix the granola with pumpkin seeds and cranberries. Serve with maple syrup.