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“Energy boosting granola breakfast. Make your own raw granola. It is absolutely Amazing! Crunchy, flavourful, sweet, healthy and completely gluten free. Since I started doing my own granola I´m never going to eat store bought again. This is so much better. It has much more nutrition, less sugar and it tastes even better. I use it on yogurt, with fruits and berries, by itself when I feel like a snack or as a great, healthy travelsnack. Because of the sprouting in this recipe it will take a few days to make, but the total amount of preparation time is very little. You can skip the sprouting and soaking part if you want, but I hope you’ll give it a try. It´s easy once you get used to it and buckwheat sprouts has tremendous health benefits. Sprouts are one of the best superfoods! I’m always baking my granola at the lowest temperature to preserver all the nutrition. It will take a little longer, but in return you will keep all the nutrition and natural enzymes that otherwise would be destroyed.”

Ingredients Nutrition


  1. Rinse the buckwheat groats under running water.
  2. Let them soak in a jar covered with 2-3 times as much fresh water for about an hour.
  3. Rinse them well in a colander and let them stand for 2 days, rinsing 2-3 times per day.
  4. After one day of sprouting, put the pumpkin seeds and hazelnuts in a jar covered with water and let them soak for 8 hours until the sprouts are ready.
  5. Rinse the buckwheat, the pumpkin seeds and the hazelnuts and let them dry as much as possible.
  6. Chop the hazelnuts roughly and put all of the ingredients in a bowl.
  7. Stir well.
  8. Spread the mixture in a thin, even layer on a baking sheet.
  9. Dry them in a dehydrator or at the lowest temperature in the oven 105F for 10-12 hours or until crunchy.

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