Sprouted Buckwheat Rawnola
LIVE buckwheat rawnola with dates, grated apple, pumpkin seeds, apricot, orange, pink salt, and cinnamon.
Equipment
- Mixing bowl
- Weighing scales
- Peeler
- Grater
- Blender
- Spatula
- Micro-plane grater
- Chopping board
- Chefs knife
- Dehydrator
- Silicone mats
- Tasting spoon
Ingredients
- 400 g Buckwheat groats (sprouted )
- 150 g Dates (blend to a paste with orange juice)
- 120 ml Orange - juice (juice and zest)
- 100 g Apricots - dried (diced)
- 50 g Pumpkin seeds (soaked overnight)
- 100 g Apple - green (grated)
- ½ teaspoon Cinnamon powder
- ½ teaspoon Pink salt
Method
- Soak buckwheat for 8 hrs in filtered water at room temperature.
- Strain well and leave on a strainer for 24-36 hrs rinsing 2-3 times per day. Make sure to wash the buckwheat regulary to prevent them from going slimey.
- Soak the pumpkin seeds overnight in water.
- Make a paste out of the dates by putting in the Vitamix and blending with the fresh orange juice.
- Rinse and drain the seeds and buckwheat groats.
- Grate the apple.
- Mix everything in a large bowl.
- Lay out nice and thin on a dehydrator mat and raw it at 50c for 12 hrs - turn halfway through.
- Break into small pieces and store in an airtight container in the fridge for up to 10 days.
Recipe Notes
How to make in the oven:
- Make the recipe up to step 9.
- For step 10 - add the buckwheat rawnola to an oven at 120c / 250f
- Cook for 2-3 hours, turning halfway
- Cook until the buckwheat rawnola is nice and crunchy
- Cooking times will vary depending on oven settings and strength.
Nutrition Facts
Serving: 100gCalories: 307kcalCarbohydrates: 59gProtein: 9gFat: 7gSodium: 297mgPotassium: 591mgFiber: 8gSugar: 32gVitamin A: 564IUVitamin B1: 0.1mgVitamin B2: 0.1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 0.2mgVitamin C: 20mgVitamin E: 1mgVitamin K: 5µgCalcium: 38mgCopper: 0.4mgFolate: 41µgIron: 2mgManganese: 1mgMagnesium: 148mgPhosphorus: 261mgSelenium: 5µgZinc: 2mg
