~ (breakfast, preparation time: 30 minutes +dehydration time) ~
You can prepare granola and keep it in a big jar, like you do with crackers. You can serve it with strawberry jam and chia seeds, you can dip it in almond milk with raisins, blueberries and coconut slices for breakfast, or you can just eat it for snack. Granola should not be confused with muesli. There is more fresh fruit in muesli, whereas granola is crispier.
2,5 mugs of buckwheat grains
2 tablespoons of cinnamon
a bit of Himalayan salt
1 cup of goji berries
2 tablespoons of sunflower
2 tablespoons of pumpkin seeds
DRESSING MIXED WITH BUCKWHEAT:
3 dates (without pits)
1,5 tablespoons of coconut oil
2 tablespoons of sesame seeds
a bit of vanilla or vanilla extract
Dip buckwheat grains in a longer and deeper bowl filled with water and leave them overnight. In the morning, filter the grains and leave them in a strainer over the pot, so that the buckwheat grains are completely dry. Add 2 tablespoons of cinnamon and mix. Add Himalayan salt and mix. Then add the dressing prepared from 3 ground apples, 3 ground dates, 1,5 tablespoons of coconut and 2 tablespoons of sunflower. Prepare that dressing in a blender and pour in the bowl with buckwheat grains. Mix it with a wooden spoon. Put it on the dehydrator plates and cut it in dices by using spatula. If you like, you can make smaller circles as well.
Dehydrate it on 41°C, after four hours, turn the granola over, so that the other side gets dehydrated too. You can turn the granola over by putting it on the baking paper or on a baking plate, and put it on a table. Then use the second part of netted plate and put it on the top. Put your hand under the paper or under the plate and turn it over so that granola stays on the netted part. Keep hydrating it for 4-5 hours, or until the granola becomes crispy.
Granola dehydrated on the other side