By Chef: Hannah Mendenhall
Posted: May 2, 2012
Difficulty/Easy
Who doesn’t crave a crunchy and delightfully sweet bowl of granola once in a while for breakfast? This is the perfect basic granola recipe, with the added unexpected flare of coriander spice. Hemp milk is a great alternative to almond or any other nut milk because the seeds don’t require soaking and blend up extremely well. Straining isn’t even a necessity if you are running low on time but it will ensure the smoothest milk possible.
Ingredients
- 4 c soaked buckwheat
- 1 c ground buckwheat (soaked and dehydrated)
- 1 c coarsely chopped almonds (soaked and dehydrated)
- 1/2 c maple syrup
- 2 T coriander
- 1 t salt
Hemp Seed Milk
- 1 c hemp seeds
- 2 c water
Instructions
1. In a large mixing bowl combine all ingredients for the granola.
2. Spread unevenly, but not too thickly, over a couple paraflexx sheets and dehydrate at 105〫 for 8 hours (or overnight).
3. After the 8 hours is up, flip the granola onto a new tray without the paraflexx and continue dehydrating until crunchy.
Hemp Seed Milk
For the hemp seed milk, just blend both ingredients thoroughly in a blender and strain through a nut milk bag.
