After unintentionally undergoing a three-month-long hiatus from my weekly granola-crafting ventures, I’m thrilled to say that—aided by my new best friend Mr. Ferry House Dehydrator—I’ve returned with a vengeance to the ever-rewarding realm of granola-making. Desperate to whip up some crunchy raw breakfast goodies in my ancient Excalibur, I turned to one of the best sources I know of for guidance in the ways of raw granola: Fragrant Vanilla Cake. Though deciding between Amy’s array of tantalizing cereal recipes proved quite difficult (how could I not have had trouble when presented with titles like Raw Carrot Cake Granola, Raw Strawberries and Cream Granola, and Raw Peanut Butter Banana Chocolate Granola?), my enthusiasm for the always pleasing combination of bittersweet chocolate and tart berries drew me toward the Raw Chocolate Berry Love Granola.
Unfortunately, my impatient hankering to slip a batch of granola into the dehydrator prevented me from taking the time to sprout some buckwheat, and I thereby had to change up Amy’s original recipe a bit. My tweaks to the recipe include:
- Substituted gluten-free rolled oats for the sprouted buckwheat.
- Used sprouted almonds and sunflower seeds in placed of the soaked nuts for which the recipe calls.
- Used maple syrup as the sweetener and reduced the amount from 1/3 to 1/4 cup.
- Omitted the cacao nibs (I didn’t have any on hand).
Incomparably flaky, unbelievably clustery, and beautifully aromatic, the results of my first endeavor with dehydrated granola rendered me wholly unwilling to return to oven-baked granola anytime soon.
Indeed, my immediate conversion to dehydrated granola inspired me to sprout a batch of buckwheat and experiment with my own recipe. Perhaps you recall the mention of my current favorite packaged granola—the Hemp and Greens Superfood Cereal from Living Intentions—during my recent journey to Austin. Since the Vassar area boasts no Whole Foods locations (the closest market is in Connecticut, for goodness’ sake), out of my yearning to once again enjoy this particular granola I decided to create my own homemade version of it. A gander at the Living Intentions ingredient list aided me in formulating my interpretation of the cereal: the buckwheat sprouts, coconut, banana, and vanilla extract remained, while I substituted date sugar for the coconut sugar; chopped dried figs for the sultanas; hemp, chia, and flax seeds for the sunflower sprouts, rice bran, and sesame seeds; and Amazing Grass Green Superfoods powder for the green protein superfoods blend. While 2 1/2 cups of the packaged version of the Hemp and Greens Superfood Cereal costs a pretty $8.59 ($1.70 per 1/2 cup), 4 cups of my homemade iteration costs approximately a mere $5.59 ($0.70 per 1/2 cup—a whole dollar less!). Saving money, invoking a sense of accomplishment, and enjoying delicious granola? What a win-win-win situation.
Sprouted Hemp & Greens Granola—Raw, Soy Free, Oil Free, Nut Free, Low Sodium, Low Fat.
Makes about 4 cups.
1 cup buckwheat, soaked and sprouted
1 large ripe banana
1/2 cup shredded unsweetened coconut
1/3 cup dried fruit of choice, chopped (I used figs)
1/4 cup date or coconut sugar
2 tbsp chia seeds
2 tbsp hemp seeds
2 tbsp flaxseed meal
1 heaping tbsp green superfoods powder (I used Amazing Grass)
1 tsp vanilla extract
In a medium bowl, mash the banana. Stir in the remaining ingredients. Spread the mixture evenly over two dehydrator sheets and dehydrate at 115° for 8-12 hours, or until nice and crunchy.
Rest assured that you, dear reader, will see plenty more dehydrated granola adventures in the blog’s future.
Until next time, Ali.