During my Yoga Teacher Training I became close with lots of fellow yogis and we would often share yummy food with each other and I got this delicious chocolatey snack or breakfast loved by both me and my family. This recipe was shared by my lovely friend Kelly.
Give it a try, it is Gluten Free and Vegan and Raw Option
Raw Cocoa Buckwheat Granola
1 cup raw buckwheat groats
1 cup raw unsalted cashews
1/2 cup Zante currants
1/2 cup unsweetened dried Coconut
1/4 to 1/2 cup carob or cocoa powder
1/4 to 1/2 cup agave nectar (to taste)
Soak Buckwheat and cashews over night in water. (in separate containers) Drain. Chop cashews in the food processor. Place all ingredients in a large mixing bowl and stir until combined
If using a food dehydrator, spread mixture onto teflex sheets and dehydrate for 1 hour at 140 degrees, then turn the temperature down to 105 degrees, and continue dehydrate overnight or for 8 hours.
If using oven, spread mixture onto cookie sheet and place in the oven on the lowest setting your oven allows (mine is 200) and bake until Crunchy. This depends on time of year and humidity as well.at least an hour.
Other variations for Dried Fruit and Nuts:
Almonds, Pecan, Walnuts, Macadamia
Apricots, Cranberries, Blueberries, Figs, Dates
The options are endless....play with it and try something new this weekend.
This is also to die for over Coconut Milk or Almond Milk "Ice Cream".
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