By Chef: Kerry Ogden
Posted: February 26, 2014
Difficulty/Easy
What better way to start the day than with antioxidant rich superfoods, medicinally healing essential oils and clean burning protein? If you’re new to essential oils, be sure to use Certified Pure Therapeutic Grade (CPTG). If you’ve got a ripe banana around, try topping the granola with a few slices. The sweetness perfectly balances the tang of the camu-camu berry. This recipe acts as a great guideline if you’re new to using therapeutic grade essential oils in food – so be sure to give it a taste test and adjust the flavors to your liking. Enjoy!
Ingredients
- 2 cups sprouted buckwheat
- 1 cup sunflower seeds
- ½ cup shredded coconut
- ¼ cup cacao nibs
- 3 T coconut nectar
- 3 T coconut oil
- 1 vanilla bean, scraped
- 2 T cacao powder
- 1 tablespoon camu-camu powder
- 5 drops orange essential oil
(I used doTERRA Citrus Bliss) - 1 teaspoon Celtic salt
- ½ cup cranberries, roughly chopped
- Optional: a few drops of stevia, to taste
Superfood option #2:
- 1) Replace camu-camu powder with 2 teaspoons each of mesquite and lucuma.
- 2) Sub 1 drop of cinnamon essential oil for orange oil. (It’s strong!)
- 3) Swap out cherries for cranberries.
Instructions
DAY ONE
1) Soak sunflower seeds for 8 hours. Rinse well after soaking. This is a good time to start soaking the buckwheat.
2) Pop the sunflower seeds in the dehydrator overnight, or for about 12 hours.
3) Buckwheat is high in starch, after 20-60 minutes of soaking, rinse and drain them very well at least 3-4 times. Set aside to sprout overnight, or for about 12 hours.
DAY TWO
1) Remove sunflower seeds from dehydrator and toss in a bowl with sprouted buckwheat and cacao nibs.
2) Gently warm coconut oil, coconut nectar, essential oil and vanilla seeds until well blended. Pour over mixture, stirring to coat.
3) Add cacao, camu-camu and salt, pressing out pockets of powder to blend evenly. Fold in coconut and add a few drops of stevia if you prefer it sweeter.
4) Dehydrate for 8 hours at 115 degrees. Check for texture and continue dehydrating to desired crunchiness.
5) Remove from dehydrator and toss in cranberries. Store in an air tight container.
