Toasted Sprouted Buckwheat, Quinoa, Barley, and Amaranth Granola

18 Sep

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I have been seeking a new variation on my classic granola recipe that packs a higher nutritional punch. This variation takes some planning with the soaking and toasting of the buckwheat groats, but still requires minimal actual time in the kitchen. This method of preparing the buckwheat groats is a great way to make buckwheat digestible and preserve its nutrients.

2 cups buckwheat groats

2 cups barley flakes

1 cup quinoa flakes

1 cup amaranth flakes

1 cup your favorite nuts chopped up

1/4 cup ground flaxseed (these keep best refrigerated)

1/4 cup ground chia seed (I recently learned that chia seeds need to be ground to release their nutrients)

1/4 cup sesame seeds

1/2 cup unsweetened shredded coconut

1/2 cup safflower oil (or more, feel this out)

1/4 cup maple syrup

2 tablespoons molasses

2 tablespoons vanilla

3/4 cup chopped dried fruit

1/4 cup honey

Soak the buckwheat groats overnight or for a couple days, rinsing and changing the water in the evening and morning. Keep it soaking until it has sprouted.

Once sprouted, if you have an oven with a pilot light, spread it out on a baking pan and let it slowly toast for a day or two, until nicely browned.

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Mix the remaining dry ingredients together in a large bowl. In a separate bowl, combine the wet ingredients. Slowly combine the two mixes, if the dry ingredients are not thoroughly coated, add some more liquid.

Heat the oven to 325 degrees. Lay out the mix (not including the buckwheat) on a baking pan and toast 30-40 minutes, stirring every 10 minutes. It should look golden brown.

Add dried fruit and drizzle some honey at the end while cooling. In an airtight jar this will stay good for at least couple months.

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2 Responses to “Toasted Sprouted Buckwheat, Quinoa, Barley, and Amaranth Granola”

  1. Little Sis September 18, 2012 at 5:59 pm #

    This looks absolutely delicious. I’m going to have to get those groats soaking. 🙂

    • alissawk September 18, 2012 at 9:43 pm #

      Soaking is half the battle. Thanks for the comments!

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