Back to School Rawnola

September 5, 2012

in Breakfast Ideas, Recipe

Its back to school …and back to the morning grind. I’ve been looking for a more exciting breakfast option to replace the ol’ gluten free oats and fruit that I’ve been rockin’ for a few years now. Sweet Potato Soul to the rescue!

Jenné was kind enough to roll out an amazing, raw, sprouted, healthful and satisfyingly crunchy buckwheat “grawnola” for you and me. Woot!

Now you might be thinking that buckWHEAT cant’t be gluten free because it has the word wheat in the name, but wait! Contrary to popular belief (and to its name), buckwheat is not a cereal grain or a wheat product. It’s actually a “fruit seed,” or pseudograin, and it’s thus in the same family as quinoa, wild rice, and amaranth, and suitable for those on gluten or wheat free diets.

Buckwheat (along with millet) is one of the two grains or psuedograins that’s considered to be slightly alkaline before entering the body, AND besides being a great source of B Vitamins and minerals, buckwheat has been shown in lab studies to help colonies of friendly bacteria flourish in the gut. Bring it on! So without further ado, here’s the recipe that I know you’ll love all year long…..

Jenné’s Super Heavenly Delight

1 cup buckwheat, sprouted and dehydrated*
1 cup pumpkin seeds
1 cup sunflower seeds
1/2 cup pecans and/or walnuts and/or almonds
2 tsp cinnamon
1/4 tsp Himalayan sea salt
1/2 to 1 cup chopped Medjool dates
1/2 to 1 cup goji berries
1/2 cup cacao nibs
1/2 cup cacao powder
1/2 cup dried coconut
1/4 cup coconut nectar (or raw honey/maple syrup)

First, sprout/dehydrate buckwheat groats…

    Place the buckwheat groats in a strainer and rinse thoroughly.
    Place in a large, glass bowl or jar with a lid and cover with filtered water. You will soak them for about 60 minutes. When soaked, they produce a thick slime. This is normal! You want to make sure to wash this all away.
    Pour groats into a strainer and rinse thoroughly to remove all of the slime.
    Set on a plate and leave on the counter, rinsing them about once a day.
    In about 24 hours you should notice little tails. Sprouting time varies according to the ambient temperature. They are ready to use at this point.
    It takes on average 2-4 days for the tails to grow a few cm. Tails should not be too much longer than the groats, as the flavor begins to change. Once they meet the sprout level to your liking, they are ready to be dehydrated.
    Dehydrate at 105 Degrees for 6 -8 hrs or until dry.**
    Store in an airtight container.

*Make sure you get raw, unroasted buckwheat groats, not kasha

**If you don’t have a dehydrator, get one! Just kidding. You can stick them in the oven at 100 degrees, if it well let you set it that low, or keep them in there with the oven light on. This will take longer but will dry them just as well…

then…

Mix sprouted buckwheat groats with all other ingredients in a large bowl. Enjoy for days, but keep fresh in the fridge.

Enjoy by itself, or with almond milk or vegan yogurt.

You must be thinking, damn girl, I don’t have time to go sproutin’ and dryin’ a bunch of groats but I’m telling you, it’s all about working in large quantities. Once they’re nice and dry, you can keep these puppies in a sealed jar for quite some time. I know I’m gonna be sprouting a big batch of buckwheat so I can make this rawnola whenever I feel like it. Mmmh.

Thanks Jenné!

I’m Jenné Claiborne – personal chef, holistic health coach, blogger and actress.
Through my various endeavors I strive to inspire, educate and entertain Americans to live healthier, happier, more passionate and compassionate lives!

Visit my blog Sweet Potato Soul and stay in the loop with my upcoming events and promotions by signing up for my newsletter, The Nourishing News!

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