RAW BLUEBERRIES AND CREAM GRANOLA

RAW BLUEBERRIES AND CREAM GRANOLA

Makes: 10 cups

Vegan / Raw / Paleo / Refined Sugar-free / Gluten-free / Dairy-free

This blueberry and cream granola is to die for, seriously! It is sweet, crunchy and utterly delicious, completely raw, totally plant-based and free from gluten, grains and refined sugar - perfect! There are a few raw granolas on the market, but most are packed with agave which is a definite no-no and are expensive to boot. This recipe will yield 8 cups of raw granola goodness and is very inexpensive to make. Once you have made it once it will become a pantry staple!

Before we get into the recipe I just want to outline some of the superstars in this granola and why it's the perfect thing to start your day, or have on hand when you're feeling like something sweet.

Buckwheat:
Although It looks like a grainy cereal and sounds like some kind of wheat surprisingly enough, buckwheat is neither. It is actually the seed of a fruit from the sorrel, knotweed and rhubarb family. Buckwheat is naturally gluten free, has a high protein content with all essential amino acids and is especially high in lysine, tryptophan and arginine.  Buckwheat provides a rich source of minerals like zinc, iron, copper, manganese and B vitamins and is also low in fat. Magnesium helps improve blood circulation and decreases blood pressure. Buckwheat has a lot of heart-healthy soluble fibre which helps reduce cholesterol, and also contains resistant starch, which boosts colon health and controls blood sugar levels. The flavonoids in buckwheat, quercitin and rutin, have healing and antioxidant properties.

Blueberries:
Blueberries contain fiber as well as vitamins such as C, K and B6, minerals like phosphorous and manganese and several phytochemicals. They are great for your skin, heart and brain health, and thanks to their awesome antioxidant content can help reduce the risk of cancers.

Coconut:
Also called the 'tree of life', coconut boasts many health promoting properties, far too many to list here. However my favourite is that coconut contains good fats, Medium Chain Triglycerides . Unlike other fats, they go straight to the liver from the digestive tract, where they are used as a quick source energy or turned into so-called 'ketone bodies', which can have therapeutic effects on brain disorders like epilepsy and Alzheimer's. Your body won't store this type of fat but will instead use it as energy right away, amazing right?!


RAW BLUEBERRIES + CREAM GRANOLA

Ingredients:

2 cups raw buckwheat groats, soaked and preferably sprouted
1 1/2 cups dried large coconut flakes (use desiccated if you don't have these)
2 cups raw walnuts, soaked for 6 hours and drained
1/3 cup raw yacon syrup or raw honey – you could also use coconut nectar or pure maple but these are not raw. Note – Never use agave syrup.
1/4 cup raw coconut butter, liquified – see recipe here
1/2 tsp pink salt
1 Tbsp pure vanilla extract
1/4 cup filtered water
4 cups fresh or frozen organic blueberries, divided

Directions:

  1. Soak buckwheat for 30 minutes, rinse very well (it has a slimy coating that needs to be removed) and drain*. 
  2. Place in a large bowl, along with the coconut and walnuts.
  3. In a food processor, combine the sweetener, coconut butter, salt, vanilla, water, and 1 cup of the berries.
  4. Process until smooth and pour the mixture over the granola, add the remaining berries, and mix well with your hands.
  5. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 6 hours, remove teflex and flip mixture and continue to dehydrate for another 6 hours or until crispy.*

Store in an airtight container for a few weeks at room temperature, if it lasts that long!

Notes:

All grains, seeds and nuts are protected with something called phytates or enzyme inhibitors. These need to be removed in order to 'activate' so they are easily digested, recognized and assimilated in the body.

If you don't have a dehydrator that's ok! Do exactly the same process except you will lay out your mixture on a baking tray lined with paper or a silicone sheet and pop in your oven on it's lowest temperature with the door open a crack to ensure it stays below 46 degrees and you will still have raw granola. Check every 3- 4 hours and flip half way through drying.

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Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.