Sprouted granola recipe
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This crunchy, raw, sprouted granola comes together quickly once all of the seeds have been sprouted. It makes great use of several different types of sprouts and tastes wonderful. If dehydrated below 113°F, all of the enzymes of the grain and seeds will remain intact, for a delicious and light breakfast. Use buckwheat and sunflower seeds that are just beginning to show their sprouting tail.
Who doesn't love granola? With that perfect crunch, satisfying sweetness and coveted packability, granola is the dream snack for a foodie on-the-go. With so many variations, it seems hard to go wrong with this simple cereal. It makes a delicious breakfast covered with a splash of coconut milk and pile of berries, and there is nothing better than a big handful of the stuff on the hiking trail. Yet unfortunately, most manufactured granola has more sugar than a candy bar, is made with…
Help! Can’t stop shoving in face!
Sourdough or fermented granola is a healthy breakfast option. It is a crunchy, toasted granola that doesn't require any additional sweetener!
When I first began writing this blog, we had still just begun our food journey. And even though it's only been a year and a few months, we've still made...
This Buckwheat Granola Recipe is delicious and easy to make. Have you ever had sprouted buckwheat? It's got a great crunch you'll love!
Granola that has been prepared properly for your digesting pleasure.
This sprouted buckwheat granola is raw, nutritious and activated. Enjoy the raw buckwheat granola with almond milk or on top of smoothie bowls for the perfect crunch!
