LEANNE’S gRAWnola BARS
This recipe is a perfect replacement for traditional granola. This raw granola, we like to call it gRAWnola, is made with a dehydrator to keep nutrients and enzymes intact. It’s perfect with nutmilk for breakfast, or you can crack and crumble it over yogurt.
2 cups Dates, pitted (packed)
1/2 cup water
2 1/2 cups raw buckwheat groats, soaked and sprouted*
3/4 cup raisins or currants
1/2 cup shredded or shaved coconut
1/4 cup sunflower seeds, soaked 4-6 hours, rinsed and drained
1/4 cup pumpkin seeds, soaked 4-6 hours, rinsed and drained
1/4 cup sesame seeds, soaked 4-6 hours, rinsed and drained
1/4 cup flaxseeds, soaked 8-12 (do not rinse or drain)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. whole almonds
1 c. millet
1. Put dates in a high-powered blender with water & blend to paste.
2. Combine the buckwheat, date paste, raisins or currants, coconut, sunflower seeds, pumpkins, sesame seeds, flax, cinnamon in bowl & mix well.
3. Spread 2 cups of batter about 1/4″ thick, evenly onto a dehydrator tray lined with a nonstick sheet. Repeat until all of the batter is used.
4. Dehydrate for 8 hours at 105 degrees, flip the granola onto a mesh dehydrator screen, and continue dehydrating for an additional 24 hours, until completely dry.