Ok, so the only thing Australian about this granola is that’s where I learned to make it. It’s raw, sprouted, organic and gluten-free, but the most important thing is that it is amazingly delicious and easy to make.
I went to visit my childhood bff and her hubby in Sydney, and on a trip up to Byron, got to meet her dear friends who taught us how to make this rockin’ breakfast goodie. Folks in Sydney that we met seemed to be super health conscious. Though we had a small sample size, it seemed to be reflected on restaurant menus and by the number of health food stores per capita.
For this granola, you sprout the buckwheat groats (I love that word) first, which makes them easier to digest and allows your body to get more nutrition from them. The end result is a granola that is lighter and crispier in texture than any oat granola I’ve had, with less sugar and oil than I normally use (though you wouldn’t know by the taste – it’s so addictive!).
Amounts are estimates, but muesli making isn’t a precise art – so have fun with it and adjust to your own tastes.
– 5 cups raw, organic buckwheat groats (they should be a pale green/beige not a dark brown/red as the toasted ones are)
– 1 cup chia seeds
– 1-2 cups nuts (walnuts, almonds, mac nuts, pumpkin seeds)
– 1/2 cup unsweetened coconut flakes
– 1/4 cup raw sugar (or other if you don’t care about the raw part. I used raw coconut sugar, which is made from evaporated coconut sap – really yummy!)
– 1/4 cup raw maple syrup or agave (or other)
– 1/4 cup coconut oil (or other oil)
– 1/4 cup sesame seeds
– 2 teaspoons sea salt
– 1 teaspoon cinnamon
– 1 teaspoon wattle seed powder (OK, you probably don’t have this, but it’s a new (to me) spice that I found in Australia, made from the seeds of an acacia tree. It tastes like hazelnuts and chocolate, and I love it! You can add other spices that make you happy: ginger, nutmeg, allspice, cardamom)
– 1 cup dried fruit (I used cherries, blueberries and raisins)
Sprout the buckwheat groats. Never done this? It’s easy and so good for you. Start by covering the buckwheat with luke warm filtered water in a large bowl or jar overnight. The buckwheat will expand as they soak it up, so add plenty. Drain, rinse, drain again and return to the bowl. Cover with cheese cloth or a clean tea towel and a rubber band to secure. You can also do this in a large glass jar. Leave on its side (so excess water can drain) in a warm spot, out of direct sunlight for 2 to 3 days, rinsing and draining each day. You will soon see tiny white roots poking out the pointy end of the buckwheat, and the grain will become “activated” as it gets ready to grow. At this point, all it’s nutrients are more accessible to our bodies.
Rinse and drain well one more time. Soak the chia seeds in about 1/2 cup of water for 10 minutes and add to the buckwheat, mixing to distribute. Add all the remaining ingredients except for the dried fruit, and mix well. You can taste the mixture to see if you want to add more of any ingredient – the buckwheat will be soft. Spread the mixture on a greased cookie sheet, and press down lightly.
At this point, you have several options. If you live somewhere that is warm and dry enough, you can leave the muesli to dehydrate on its own for a few days, checking and turning it daily. You could put it in your oven on low to dehydrate in about 6 hours. Alternatively, if you have a food dehydrator, use that. The end result should be completely dry and crisp. Mix in the dried fruit and enjoy. Try it with fruit and yogurt (or yoghurt as they say in Australia) – coconut yogurt is especially yummy – and vegan if you’re into that!