Coriander Almond Granola with Hemp Seed Milk

By Chef: Hannah Mendenhall
Posted: May 2, 2012 


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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.


  • 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


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.