Raw Cinnamon-Buckwheat Granola

Mum and I have been ready for some tasty raw granola for breakfast, so Sunday I had an ultimate 'Sunday sesh' and cooked vegan moussaka, honey joys, raw chocolate mousse... and Raw Cinnamon Buckwheat granola! I was very pleased with my 'cooking' session home by myself. While some people cannot understand how cooking can be an enjoyable activity I love the creativity and experimentations you can do, what foods and flavours you can create and of course trying new recipes to increase your knowledge :) But back to the granola!

I love the combination of cinnamon and coconut mixed with nuts and dried fruits, the smell from the dehydrator as these dehydrate is mouth watering! I could have easily just put the granola in the sun on this 40 degree summer heat but the granola needs to dehydrate for 18-24 hours. Alternatively if you do not have a dehydrator you can do an un-raw version and dry the granola in an oven for 15-20 minutes but watch it does not burn!

Raw Cinnamon-Buckwheat Granola

Ingredients

1 cup Raw Buckwheat Groats soaked 1-2 hours and rinsed well
1 cup flaxseeds soaked in 1 cup of water (not drained) for 1 hour
1 cup steel cut oats (less processed but you can use rolled oats or omit these and double the buckwheat) soaked 1-2 hours with the buckwheat
1 cup mixed nuts (pecan are great but I used walnuts and almonds chopped)
1/2 cup flaked coconut (or desiccated)
3/4 cup dried raisins or cranberries
1 Tbsp coconut sugar
2 tsp cinnamon
1 Tbsp organic maple syrup
1 Tbsp vanilla extract

After soaking the buckwheat, steel cut oats and flaxseeds +/- the nuts, mix all ingredients into a large bowl until well combined.

Ready to mix!

Line 3-4 dehydrator trays with baking paper and dehydrate at 43 degrees for 10-12 hours.

This can be stored in an airtight container for up to a month and can be re-dehydrated if it starts to moisten :)

I had mine with almond milk, blueberries and some maple syrup, so goooood!!! Enjoy your raw cinnamon-coconut filled 'rawsome' breakfast :)

xx