Alive
with enzymes, great nutrition and outstanding flavor, this granola
will quickly become a favorite staple for a quick snack when on the
run or a morning get-me-going breakfast cereal served with Almond
Goji Mylk (see May 2009 posting).
Apple Walnut Granola is
sweetened with apple, pear and a little coconut palm sugar. Cinnamon
is added to bring out the sweet nature of the other ingredients and
balance blood sugar levels. Ginger powder, which has no resemblance
to fresh ginger in taste, adds a little spark.
To
the Chef: Apple Walnut Granola takes
some early preparation so start sprouting the buckwheat 3 days before
you are ready to make this special treat. The nuts need to soaked 12
to 24 hours and the sunflower seeds for 6 to 12 hours. Dehydrating
will take 6 to 8 hours. Purchase true cinnamon which is also called
Ceylon cinnamon and use only an organic ginger powder without
preservatives.
Buckwheat
Sprouts
1
cup raw unhulled buckwheat
Dry
Mixture
3
cups dried shredded coconut,
unsweetened
2
cups raw walnuts, almonds or other nuts, soaked 12 to 24 hours, drain
& rinse
1
cup raw sunflower seeds, soaked 6 to 12 hours, drain & rinse
1
cup currants or dried blueberries
1
cup mesquite powder, optional
½
cup coconut palm sugar
2
tablespoons cinnamon powder
2
tablespoons ginger powder
1
teaspoon Celtic sea salt or other full spectrum salt
4
Granny Smith apples, grated large
2
pear or more apples, grated large
Wet
Mixture
2
cups purified water
½
cup golden flax seeds, ground
½
cup coconut oil, softened
Buckwheat
Sprouts
In
a wide mouth quart mason jar, put the buckwheat and cover generously
with purified water. Secure a screen or cheese cloth over the mouth
of the jar using a rubber band or metal canning ring. Let soak 6 to
12 hours. Discard soaking water and rinse buckwheat until water is
runs clear. Put the jar on a 45º angle
in your dish drainer or other convenient place so it can drain
further and get plenty of air. Cover with a cloth so it is out of the
light. Rinse, drain and return to a 45º angle
twice a day until the sprout tails are about the same length as a
single grain of buckwheat, about 2 days.
Dry
Mixture
In
a large mixing bowl, put all the ingredients under Dry
Mixture and stir together.
Wet
Mixture (instructions
are different for high speed blender & home blender, both
included)
In
a high speed blender, put all the ingredients under Wet
Mixture and blend until smooth.
If using a home blender, grind the flax seeds in a spice or coffee
grinder first then blend with other ingredients.
Combine
Wet & Dry Ingredients
Pour
the Wet Mixture into
the Dry Mixture and
stir to combine well.
Dehydrate
On
a dehydrator tray covered with a teflex sheet or natural kitchen
parchment paper, spread the granola mixture evenly to slightly more
than 1/8-inch thick. Repeat until all the mixture is used. If using
an Excalibur dehydrator, measure 3 cups of granola mixture per tray.
You will need about 3 trays total.
Put
the trays of granola in the dehydrator and dehydrate at 145ºF
for 2 hours. Turn dehydrator down to
115ºF and continue to dehydrate until the granola pulls away easily
from the teflex sheet or parchment (in other words, when you lift the
granola it's underside is not sticky), about 3 hours. Remove the
granola from the teflex sheets or parchment and put it on the mesh
screens that came with the dehydrator. Dehydrate until very dry and
crunchy, about 2 more hours.
Serving
Ideas
Serve
Apple Walnut Granola as a morning breakfast cereal with Almond Goji Mylk or
other mylks, enjoy as a quick energy snack when on the trail or on
the go and serve as a treat or dessert like you would a cookie.
Shards of Apple Walnut Granola can
be served standing-up in a raw dessert mousse.
How
to Store
Let
the granola cool completely then immediately put it into a large jar
or several smaller jars and fasten on the lid. If left out on your
counter too long it will rehydrate and you may have to put it back
into dehydrator before storing. Store in a dark cool part of your
kitchen. Apple Walnut Granola will
keep for several months if dehydrated properly (meaning all the
moisture was removed).
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