I am a total fiend for cinnamon. I love the sweetness that it adds to recipes, with no empty sugar calories. It’s packed full of antioxidants, and improves insulin sensitivity which results in reduced blood glucose, triglycerides, total and LDL cholesterol and lower blood pressure in people with impaired carbohydrate metabolism. That’s tasty medicine!
Buckwheat is a naturally gluten-free pseudograin that is rich in vitamin C and bioflavonoids – and even more so when it’s sprouted.
Sprinkle this nutritious granola over fruit and plant milk yoghurt for breakfast or dessert, or pack it in zip lock bags for a tasty trail mix.
Ingredients:
2 cups raw buckwheat groats
2 small red apples, cored and roughly chopped
1 small banana or 1/2 large banana
3 tsp cinnamon
1/4 cup water
1/4 cup goji berries
1/4 sultanas
1/4 cup cacao nibs
Method:
Soak buckwheat in filtered water for at least 6 hours, or overnight. Tip into a strainer or fine colander, rinse and drain thoroughly, then place in a wide, shallow bowl for at least 8 hours or until tiny shoots appear.
In a food processor or blender, blend apples, banana, cinnamon and water to a paste.
Stir goji berries, sultanas and cacao nibs into buckwheat, then add fruit paste and mix thoroughly.
Spread onto dehydrator trays.
Dehydrate for 16-24 hours or until crunchy. If you do not have a dehydrator, spread buckola onto baking sheets and place in oven at 100ºC for 1-2 hours or until it reaches your desired level of crunch, stirring every 30 minutes.
