Sprouted Buckwheat Granola
Before leaving the Bay Area for Oklahoma, I bought several raw cookbooks and decided to focus my time at home on preparing luxurious snacks.
At the beginning of each recipe is usually a soaking of grains or nuts. I've run in to the issue of down time after soaking, and proper storage of grains awaiting use.
No soak has been of greater majesty than the buckwheat seed. Upon the initial drain of water the consistency of the liquid is slick and gooey, a texture I would like to find a purpose for. I allowed the buckwheat to drain slowly, and left it sitting somewhat damp on the counter for 2 to 3 days covered with a glass lid. When I returned, to my surprise the seeds had sprouted.
From the recipe link, I changed the content somewhat to what I had available and already soaked. I used 5 dates for the half cup, but the mixture is not the sweetest. For the two apples I used Asian apple pears. Instead of soaked cranberry water and cranberries, I used pineapple juice and coconut flakes. Almonds for walnuts and chia seeds for sesame seeds.
For the dehydrator, I used a convection oven at the lowest temperature overnight, leaving the oven ajar with a rolled towel nudged between the door at the oven frame. I found the technique really works using the convection fan only. The granola closest to the door dries much quicker than the middle of the pan and rear portion. Leaving the oven on over night was not an issue, as the oven monitors its temperature and appear to turn off a majority of the time.
In the future I would like to add some kind of raisins or berry to the mix, which is the only thing I really miss. I would also considering adding two more dates and larger variety of grains. Achieving a dehydration process will now expand the available recipe I can attempt onward.
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