Gluten intolerant? Well, did you know that Buckwheat is a seed and a relative of the rhubarb fruit which has nothing to do with wheat? Buckwheat is actually gluten free!
Buckwheat has a delicious toasted satisfying texture and flavor while being packed with potassium, magnesium and manganese – important minerals that are often lacking in our diets and excellent for muscle and nerve function
And we all know that breakfast is important because it sets the tone for how you feel throughout the rest of your day. Once you start with a healthy, nutritious and filling breakfast, it is highly likely you will continue to choose healthy choices.
This Sprouted Raw Buckwheat Granola with Peach & Apricot recipe is one of Chef Mia of Graciously Green‘s favorite breakfast creation and a taster to many recipes you’ll learn how to create using the power of the food dehydrator at her upcoming Raw Food Chef Training on May 5-10, 2017 held at Tom&Serg in Dubai.
Prep Time: 15 mins plus 10 hours to dehydrate
Yields: 8 – 10 portions
2 nectarines finely sliced
2 peaches finely sliced
2 cups of buckwheat groats – raw
2 TBS baobab
10 drops Caramel Medicine Flower (available on Amazon), or 6-8 drops of other caramel essence
1 cup dried apricots (finely sliced)
1/4 cup white chia seeds
1/4 tsp high mineral salt to taste
First soak your buckwheat groats in water for an hour and rinse. Then leave covered in a sieve or colander for up to 48 hours [rinsing every few hours] until you see small tails appear. You have now activated your buckwheat and you can eat it in it’s raw state once dehydrated.
In a large bowl, add the buckwheat to the other ingredients and combine with your hands.
Next place all the mixture onto dehydrator trays – make sure to spread the mixture out so that it has enough room to dry. Store in airtight container for up to 4 weeks.
Big thanks to our kitchen sponsors at Tavola for extending 15% discount to our trainees and food dehydrator to learn how to create endless healthy recipes under Chef Mia’s expertise
*We now have 12 spots left at our inaugural training!
LEVEL 1 RAW FOOD CHEF TRAINING, MAY 5-10, 2017