Raw Vegan Buckwheaties // EASY RAW VEGAN & GF GRANOLA // No sugar recipe

APPLE CINNAMON BUCKWHEAT GRANOLA with cashew milk

I keep granola on hand all the time—as a snack or as a healthy, nutritious breakfast. This raw version is a great beginner dehydrator recipe and is very low in fat. I especially enjoy this as a topping for desserts, smoothie bowls and smoothies for extra crunch and dimension.

Serves 2

Cashew Milk
¼ cup (34 g) cashews (or almonds)
1 cup (237 ml) water

Apple Cinnamon Buckwheat Granola
3 (36 g) dates, pitted
½ cup (118 g) water
1 cup (283 g) raw buckwheat groats, soaked 2 hours and rinsed very well before using
½ cup (68 g) chopped apples
⅓ cup (60 g) sunflower seeds, soaked 2 hours
⅓ cup (60 g) pumpkin seeds, soaked 2 hours
2 tablespoons (12 g) ground chia seeds or flax seeds
⅓ cup (58 g) dried cranberries
1 teaspoon cinnamon
Dash nutmeg
2 tablespoons (30 ml) water
Pinch salt (or more to taste)

To serve
1 cup (148 g) fresh blueberries
1 cup (166 g) fresh strawberries, sliced
1 cup (236 ml) cashew milk (or more as desired)

For the cashew milk, place the cashews and water in a blender and blend for about 30 seconds on high. Keep refrigerated until ready to use.

For the cereal, purée the dates and water together in a blender to form a slurry and transfer to a mixing bowl. Add the soaked buckwheat, apple, sunflower and pumpkin seeds, ground flax, dried cranberries, cinnamon, nutmeg and water. Mix well, add the salt and adjust seasoning as desired. Add more sweetener if necessary. Spread the mixture onto a solid non-stick dehydrator sheet and dehydrate at 115° F for about 10 to 12 hours, or until granola is sticky but adhering firmly. Stir once or twice throughout the dehydration time. Store in a sealed airtight container until ready to use; this will help maintain crunch and texture. Serve with cashew milk or other nut milk and fresh berries. Make sure to eat immediately after adding the nut milk, as the cereal will begin to lose its crunch.

Notes: If you do not have a dehydrator, you can bake this in the oven on a parchment lined cookie sheet for 2 to 3 hours at 200° to 250°F, making sure to check and stir periodically so it bakes evenly.

// S U B S C R I B E.

// MODERN RAW COOKBOOK.

// F O L L O W.
Instagram | @plantcraft_

// RACHEL.

**Disclaimer: This video is not sponsored.

[christinecross]

Great recipe. Thank you for also giving an oven bake option for those who don’t have a dehydrator 👍🏽

[peachyro]

This looks so good! I’m making it today!! Thanks

[beckyirvin]

Very easy recipe! I’ve enjoyed making it! Great recipe!!

[LiseBarrett]

I can't wait to make this-Thank You for this Beautiful recipe 💜🙏💜

[TheQueenmom]

This is beautiful. What about a dehydrated sprouted version of this recipe ?

[fairview]

I love granolas like this! Your recipe looks great - thank you!
((And if you want to - you can also sprout the buckwheat for 1-2 days, it sprouts quickly))
I look forward to trying this :)

Debbie in WA Ü

[StephanParry]

Looks great, all the ingredients we use daily except the dates. Was it only 3 in total? Nice short and concise vid. Looking at your channel, it appears you may have given up, but I would suggest starting again (if you still have the passion) as the algorithm has changed to favour smaller channels again.

[markjones]

Excellent recipe, Thank you, I am going to add protein powder and take it on my hikes as a energy source, so healthy.

[rickydettmer]

Has anyone tried the baking method? I’m playing around with the the temp and length just curious if anyone has found the sweet spot