Acai Spirulina Buckwheat Nut Granola
I LOVE making this granola! Scott and I both love eating it just as much! Raw granola is expensive if you buy it at the market and specialty stores (it can be $9 for a small bag – I DON’T THINK SO!). Making your own is so much cheaper and healthier because you have the ability to put in it what you want. This granola is full of healthy fats (omega 3’s!), Magnesium, Iron, Vitamin E, and a good amount of protein. It’s perfect with almond milk, or on its own.
Buckwheat is gluten free, contains all eight essential amino acids, and is said to lower blood pressure and reduce cholesterol. Soaking the buckwheat activates food enzymes, increases the vitamin content, and neutralizes anti-nutrients like phytic acid which binds up minerals and prevent you from fully absorbing them. ** Buckwheat groats create the starchiest water on Earth – it is amazingly thick! They won’t sprout too well unless you get rid of it – so Rinse and Rinse and Rinse until the water runs clear. It can take a little while – but don’t skimp.**
I change the wet mixture formula up almost every time by adding what I have available or if I purchased something new that I think would be cool to add for nutritional or taste value. A few weeks ago, I added some spirulina to the mix and was pleasantly surprised at the color (GREENISH :)) and the flavor. It paired real well with all the other flavors. I have found thru experimentation that orange flavor is wonderful in this formula. I like adding orange juice and orange zest to make it pop!
I make this granola in my Excalibur dehydrator. I love this piece of equipment and highly recommend it if you are seriously considering purchasing a dehydrator. It is top notch and I have been thoroughly pleased with it and its performance. If you don’t have a dehydrator, you can still make this recipe in the oven. So, no worries!
- 2 cups raw almonds (soaked at least 8 hrs. or overnight and rinsed)
- 3 cups buckwheat groats (soaked at least 8 hrs. or overnight and rinsed WELL)
- 2 cups walnuts or pecans (soaked 2 hrs. and rinsed)
- 1 cup raw pumpkin seeds (soaked 2 hrs. and rinsed)
- 1 cup raw sunflower seeds (soaked 2 hrs. and rinsed)
I soak almonds and buckwheat groats overnight. Then other nuts/seeds (in the same bowl) the next morning for a few hours.
- 1 frozen packet of Acai (available at WholeFoods or other specialty stores) or 1/4 cup Acai powder
- 1 TB. spirulina
- 1 cup organic Thompson raisins
- 1 TB. vanilla extract
- 1/4 cup fresh orange juice and orange zest
- 1/2 cup maple syrup
- 1 tsp. ground cinnamon
- 1 1/2 tsp. sea salt
- 1 ripe banana
- Stevia – to taste (optional)
1. In a blender (I use a Vitamix), blend the wet ingredients until smooth. Add a touch of water, if needed, to facilitate blending.
2. Chop almonds in food processor (keeping as chunky as you like your granola) and transfer to a large bowl. Pulse the pumpkin seeds, sunflower seeds and walnuts (pecans) in food processor till desired size and transfer to bowl with almonds. Transfer rinsed buckwheat groats to large bowl with other nuts/seeds (no need to process them!)
3. Pour the wet mixture on top of nuts/ seeds/ groats and mix well.
4. Spread the granola on teflex sheets on dehydrator tray (I usually get 4 trays out of this recipe) and dehydrate at 115 degrees for about 6 hours. Flip the granola off the teflex sheets onto mesh tray and put back in to dehydrate for another 8-10 hours (depending on humidity and temperature in house) until granola is crunchy. (*Granola will get crunchier once in fridge.*)
- If using oven version (not raw) – Bake on a parchment covered baking sheet at 250 degrees for 45 minutes-1hour. Every 15 minutes, flip the mixture. Watch carefully towards end not to let it burn! Let cool 15 minutes before breaking apart into pieces.
5. Break into pieces and store in an airtight container in the fridge. The granola will harden in the fridge.