Buckwheat is not related to wheat at all, which makes it gluten-free. It is actually a fruit seed and is believed to be easier to digest than grains. The purpose in soaking and sprouting the buckwheat is to neutralize enzyme inhibitors that prevent absorption of nutrients. If you don’t want to sprout and dehydrate buckwheat, you can always buy it already sprouted or even substitute in sprouted quinoa or millet. I really love this recipe because it uses date paste, a whole food, rather than a highly processed sweetener like white sugar or agave nectar. You can feel good about sharing this granola with loved ones.

Sprouted Buckwheat Granola

1 ½ cups sprouted, dehydrated buckwheat*
1 pear, diced and roughly chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup raisins or other dried fruit, soaked for 30 minutes and roughly chopped
¾ cup date paste**
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
½ teaspoon cinnamon
pinch ground clove
pinch salt

1. Mix all ingredients by hand in a large bowl, until well combined.
2. Spread onto a dehydrator sheet in ½ inch thick layer, allowing some space between granola pieces.
3. Dehydrate at 115 degrees F for 18-24 hours or until dry.
4. Enjoy!
*Sprouting Buckwheat:
1. Rinse buckwheat several times until water becomes clear
2. Soak in slightly warm water for 20 minutes, to begin sprouting process
3. Transfer to mesh strainer and rinse well again
4. Place strainer over a bowl and cover with a kitchen towel
5. Leave on counter to sprout (1-2 days), rinsing every 8-12 hours.
6. When the buckwheat is sprouted, it should have a tail no longer than the buckwheat groat itself.
7. Rince and spread out the sprouted buckwheat on a mesh dehydrator screen, being careful not to overcrowd the groats.
8. Dehydrate at 115 degrees F until completely dry.

**Date Paste: Process 5-8 soft dates with ¼ – ½ cups of water until a paste is formed.