Raw Buckwheat Apple Granola

“Hey Lisa, what’s with all these raw recipes lately?”

Oh, good question…I’m glad you asked 😉

While I can’t reveal the full details (hopefully I can when it’s over), what I CAN tell you is that I’m devoting the next month cooking for a pretty famous actor who’s filming in Boston during April.

It still doesn’t feel real when I say it out loud!

I can’t believe I’ve been given such an incredible opportunity. It’s nerve wracking, stressful, time-consuming and unbelievably exciting. Considering I’m providing breakfast, lunch and dinner for him, six days a week, I’ve been soaking, sprouting and dehydrating around the clock, and my entire life is revolving around meal planning for him. On top of my other clients. And my classes. And events. And meetings. And baby showers. And…well, life. Sleep is a thing of the past and my Friday nights have gone from party night to meal-planning and Whole Foods night. Relaxing Sunday mornings are now 6 AM wake up calls to start dehydrating this actor’s granola for the following day.

I’d like to think I;m a pro when it comes to raw vegan entrees, but breakfasts are not something I’ve done a lot. Mostly, I turn to juices, smoothies or banana ice cream, so I’ve been referencing a lot of other great blogs for different breakfast ideas. So look for some of those later in the week! For now though, I made a simple buckwheat granola, since I’ve made similar variations before. Combine this with homemade almond milk, and let me tell you…there’s nothing better!

NOTE: This requires 24 hours of soaking, prior to dehydrating (dehydrating buckwheat takes another 12). I haven’t done it but you could also bake this for about an hour on the lowest possible oven setting.

1 1/2 cups raw buckwheat groats

1 cup chopped apple

1/2 cup raw pumpkin seeds

2/3 cup raisins

1/2 cup raw sunflower seeds

1/3 cup maple syrup

3 tbsp ground flaxseed

2 tbsp coconut oil

2 tbsp water

1 tbsp cinnamon

Dash of nutmeg or cloves

• Soak buckwheat in water for 12 hours
• Rinse, drain and soak in new, fresh water for another 12 hours
• Drain and rinse again, then place on dehydrating sheet and dehydrate for 12 hours at 105 degrees
• Once dehydrated, mix buckwheat with all other ingredients until well incorporated, then dehydrate again, at 105 degrees for 10-12 hours