Monday, March 11, 2013

Granola: Raw and Sprouted

In my efforts to learn to grow and use sprouts I wanted to make some granola with them.  I found a great video and website where they made raw granola, it looked pretty good but I wanted to adapt it some to my own tastes.  Around this time I also found a blog that talked about soaking oats (I have been unable to find oat groats nearby).  Soaking, just like sprouting, breaks down the Phytic acid in grains, making them easier to digest and increases the available nutrition of the grain.  Phytic acid is often called an anti-nutrient, it binds up vitamins and minerals as it passes through the body. 
Sprouted buckwheat, Soaked Oats, Swelled Almonds/sunflower

So I took the raw recipe, the soaked oats and a granola recipe from Alton Brown and combined them together into my version.  It is only slightly sweet, if you want it sweeter you could add some maple syrup or brown sugar or even a slight drizzle of honey in your cereal bowl with warm milk.

 Sprouted Granola

3 cups soaked rolled oats (soaked in yogurt overnight, drained see below)
Toasting Coconut in a hot Cast Iron Pan
1 cup sprouted (swelled) almonds
1 cup sprouted buckwheat
1/2 cup  swelled sunflower seeds (soak only for 30 min)
3/4 cup shredded sweet coconut (roasted)
1/4 - 1/3 cup of local honey
1/4 cup olive oil or coconut oil (warmed)
3/4 teaspoon salt
1 cup raisins
1 tsp Cinnamon (optional)

Mix all together and  layout on wax paper on your dehydrator trays.  Dry on 120 degrees or less till dry, crumbly and completely.  Remove from trays and enjoy.
Soaking oats in Yogurt and Lemon Juice

Soaked Oats
4 Cups of whole oats
4 Cups of water
8 Tbls. Yogurt or Whey or Lemon Juice
Soak for 12-24 hours, place in cheese cloth and drain.

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