Raw ginger fig granola

This is not a recipe if you want to quickly whip up breakfast! All together, it will take a good 3 days to make this batch of granola. But trust me, it is very much worth it. Once you have tried it, make a bigger batch, so it will last longer.

Buckwheat is the main player in this raw granola. Buckwheat has absolutely nothing to do with wheat and it technically isn’t even a grain, but a fruit seed. Buckwheat is naturally gluten free - don’t get confused because of the name! Buckwheat originated from Yunnan Province in China, and from there spread all across the world. You will commonly find it in Japanese cooking as soba noodles (although check your ingredient list; often these are just made out of normal wheat nowadays), Russia makes it into pancakes called blinis, and France makes galettes (crepes) out of buckwheat flour. You may be coming across it more often, since it is often used to make gluten free products. It is easily digestible and can also be used in many different ways in raw cuisine after activating it properly.

Make sure to always buy raw buckwheat groats, not the toasted kind which are also known as kasha. Raw buckwheat looks brown, almost greenish little diamonds. You can eat them raw (even without activating) and grind them into your own raw buckwheat flour. Kasha, however, means the buckwheat has been toasted, has a much darker brown color, and a very strong taste, perhaps almost burnt. This often puts people off buckwheat. Try the raw buckwheat instead.

Activating buckwheat through soaking and drying helps to soften the grain, break down any inhibitors that might otherwise harm your digestion, and give it a very lovely, mild flavor. After soaking buckwheat, you can then either sprout it or dry it in a dehydrator for further use. Some special stores now also sell activated buckwheat as "buckini".

Preparation time: 72 hours for dehydrating

Hands on preparation time: 15 minutes

Makes 3 servings:

  • 2 cups raw buckwheat groats

  • ½ cup slivered almonds

  • ¼ cup raw honey (or other liquid sweetener of your choice)

  • 5 dried figs, soaked for at least 1 hour

  • 2 Tbsp virgin coconut oil

  • 1 ½ Tbsp cinnamon

  • 1 ½ Tbsp ground, dried ginger

  1. First you need to activate your buckwheat. This can be done through soaking the buckwheat for at least 2 hours. You can also soak them overnight without waiting around for this step. After soaking buckwheat, make sure to rinse it extremely well with lots of water until all sliminess rinses off and only clear water is running out. From here, spread the rinsed buckwheat on your dehydrator sheets and dry for 24 hours at 43ºC/110ºF until completely dry. Try them now, they have a lovely crunchy nutty flavor!

  2. After the buckwheat is dried and ready, discard the fig soaking water, take off the hard stem, and place the figs in the food processor. Pulse a few times until you have a fig paste with some chunky bits.

  3. Add all the other ingredients - including the buckwheat - and mix at low speed for 45 seconds. Everything should be combined well and stick together.

  4. Spread the mixture on dehydrator sheets, then dehydrate for up to 48 hours at 43ºC/110ºF. Check around half time. You want to make sure the mixture becomes crunchy and most of the dampness is out. In the end, you should be able to break the bricks apart into granola clusters.

  5. Store your granola in air tight containers for up to 1 month.

Serve this with your favorite nut milk and some sliced bananas. Heaven!

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