Crunchy, naturally sweet, this Raw Crunchy Buckwheat "Granola" is a perfect wholesome snack/breakfast you can have all day long. It's also super easy to put together!
In separate bowls, soak the buckwheats, sunflower seeds, and pumpkin seeds for 8 hours.
Then drain out the water and gently rinse them every 2-3 hours. Repeat about 3-4 times until you can see the little tail from the seeds (see picture above).
In a small food processor, add the pitted dates and water to blend until it becomes a paste. Stop and scrape down the sides as needed. If your dates are on the dry side, soak them with the water for 20 minutes ahead.
Do your best to drain out the water from the seeds. Add all of the sprouted seed to a big mixing bowl, then add the rest of the ingredients, including cinnamon, vanilla extract, orange extract, dried fruits, and salt. Mix all together.
Use the baking paper to line the dehydrator racks. Spread the mixture onto the rack into a single thin layer. Dehydrate for about 12 hours until they’re dry and not sticky to the touch.
Take out the rack and place them into the fridge for 1 hour. Then remove and break them into smaller chunks. Store in the air-tight jar in the fridge.
Notes
Storage: Store the cake in air-tight jars in the fridge for about 2 weeks.