This is definitely a recipe from my days living in Hawaii. Shoutout to my friend Cheryl, who would cater for many vegan, raw high vibe retreats. She would make this recipe alot with macadamia nuts, and I would sell it for her at the local farmers market in Pahoa, along with veggies I’d harvest from the farm I was living on at the time.

I savored getting to eat the rest of the samples at the end of the day. This is a variation of her sprouted buckwheat raw granola recipe, which I came to adore so much.

This recipe is crunchy, and great as a snack or on top of a smoothie bowl. Yum.

I don’t know if I make it quite as good as hers, but it’s definitely wonderful getting to prepare buckwheat in a new and unique way. Buckwheat just doesn’t get the praise it deserves. It’s a great naturally gluten free ingredient, and when sprouted is super inflammatory and packs a powerhouse of nutrition.

Ingredients

• 12 ounces pitted please Medjool dates

• 1 ripe banana

• 2 cups water

• 1 tablespoon cinnamon

• 1 teaspoon cardamom powder

• 1 teaspoon salt

• 2 cups soaked buckwheat (soak overnight)

• 6 cubed Fuji apples

• ½ cup sunflower seeds

• ¼ cup hemp seeds

• ½ cup shredded coconut

• ½ cup almonds

Method

1. In a high-powered blender or food processor, blend Medjool dates and banana with

water. Blend until there is a smooth, creamy, sauce.

2. Add cinnamon, cardamom, and salt to sauce. Pour mixture onto the soaked buckwheat.

3. Cube apples. Dice sunflower seeds and hemp seeds. Add prepared ingredients, along with the shredded coconut and almonds, to buckwheat mixture.

4. Spread out mixture ¼ inch thick on dehydrator trays. Set for 12 hours at 135˚ F.

5. Once the granola is crunchy, it is ready. Break into bit size pieces and enjoy in a

smoothie bowl or trail mix.