This is a delightfully crunchy dehydrated muesli, which is always a guest favourite. For those who don’t like measuring, this is one recipe that you can easily throw together and it’ll still taste great. For those who don’t have a dehydrator, it can be baked until golden brown in the oven, however this will destroy the omega-3 and omega-6 in the chia seed.
Ingredients and Method
Place into a large bowl:
¼ tsp Celtic salt or Himalayan salt
½ cup coconut cream
1 Tbsp maple syrup
½ – 1 dsp grated ginger
Add and combine gently:
4 cups coconut flakes
2 cups almond flakes *
½ cup chia seeds
1 cup activated buckwheat **
Let sit for 5 minutes, then spread on lined dehydrator trays. Dehydrate at least 24 hrs at 46ºC (115ºF). Granola must be totally dry and crunchy. Keep in airtight container.
- Instead of using expensive almond flakes, soak 1 cup whole almonds until plump, then put through slicer blade on food processor.
** To activate buckwheat, soak 2/3 cup dry buckwheat 1/2 hr, drain and rinse, then leave overnight to begin the sprouting process.