Happy Wednesday!
This week I thought I would share a delicious recipe that I’ve just made a fresh batch of! I just love to enjoy the smell of it while it’s dehydrating and LOVE waking up to the divine smell, come morning.
Serving this raw GRAND cacao buckwheat granola with almond milk or sprinkled on top of an Acai bowl (explained below) gets me and my taste buds all excited for the day ahead! It’s something so special! I often savour the last couple of mornings as my stash gets low.
So…here is the recipe for RAW GRAND CACAO GRANOLA:
Ingredients:
1.5 cups almonds (soaked overnight)
1.5 kg buckwheat (soaked for 30mins)
1 cup cacao
1/4 cup cinnamon
1/2 cup coconut nectar
Black styrian pumpkin seeds (much larger with more flavour!) – 1 cup or more according to how many you would like
Goji berries – 1 cup or more according to how many you would like
Method:
Soak almonds ideally overnight or for at least a few hours – then tip out the water they were soaked in
Soak buckwheat for 30mins and tip out the water they were soaked in using a strainer (so you don’t lose lots of buckwheat)
Place the buckwheat, almonds, pumpkin seeds, goji berries, cacao, cinnamon and coconut nectar (Maca is also nice in this mix) altogether in a bowl and stir until the mix is completely covered in cacao, cinnamon and coconut nectar.
If you own a dehydrator it is a big help however you can also dehydrate your raw GRAND cacao granola in the oven. If dehydrating, place the mixture on trays and dehydrate on 45-60 degrees for 18 hours. (Technically for your granola to remain raw it must be ‘cooked’ at 45 degrees or below – but if you are not worried about this the lower temperatures will still maintain a lot of nutrients). If you are using an oven, set it on the lowest temperature and check it after 8-12 hours. The almonds will hold a bit of moisture so to ensure they are fully dehydrated so they don’t go mouldy after a week. I repeat it is important to keep dehydrating the muesli until the moisture in the almonds has evaporated.
Nutritional information:
Buckwheat is undervalued! It is actually a seed and totally safe for people who are allergic or intolerant to wheat. It contains NO GLUTEN. Packed full of nutrients (magnesium being very high), great source of protein and fibre, balances blood sugar levels and good for a healthy heart.
Almonds – when soaked they are much more easily digested because the enzyme inhibitor has been removed from the skin. Rich in calcium for healthy bones and teeth, healthy heart support, brain and nourishing nervous system support.
Goji berries are high in antioxidants
Black Styrian seeds high in zinc, magnesium and healthy fats
Cacao is loaded full of antioxidants, magnesium and happiness (gotta love chocolate in your breakfast!)
Coconut nectar – a healthy sweetener full of minerals
Cinnamon to support heart health, a warming spice – great for arthritis, balancing blood sugar levels and diabetes and beating fungal infections like candida
Do you need any more convincing?!!
If you are looking for a different way of using your raw GRAND cacao granola then sprinkle it on top of your smoothies or on top of an Acai bowl (like a thick blended smoothie served in a bowl with a spoon).
Acai Bowl (pictured above) – Acai is a berry that packs a huge antioxidant punch! – Available from health food stores both frozen and powdered. I think the frozen (fresh) berry is best and much more delicious. Place a frozen Acai sachet combined with frozen banana, frozen mango, almond milk (or other liquids of your choice – less liquid than a smoothie), cacao, and whatever else you fancy (herbs, spices, nuts, coconut, blueberries, etc). Serve in a bowl with a spoon topped with your raw GRAND cacao granola and bee pollen if you choose. A mega dose of antioxidants, nutrients, minerals, hydration and the list could go on and on and on…just trust me
What do you love to have for breakfast? Have you tried making your own granola or acai bowl? I would love to hear all about it in the comments below!
Have a bonza breakfast!
Janelle