Raw Vegan Buckwheaties // EASY RAW VEGAN & GF GRANOLA // No sugar recipe

APPLE CINNAMON BUCKWHEAT GRANOLA with cashew milk

I keep granola on hand all the time—as a snack or as a healthy, nutritious breakfast. This raw version is a great beginner dehydrator recipe and is very low in fat. I especially enjoy this as a topping for desserts, smoothie bowls and smoothies for extra crunch and dimension.

Serves 2

Cashew Milk
¼ cup (34 g) cashews (or almonds)
1 cup (237 ml) water

Apple Cinnamon Buckwheat Granola
3 (36 g) dates, pitted
½ cup (118 g) water
1 cup (283 g) raw buckwheat groats, soaked 2 hours and rinsed very well before using
½ cup (68 g) chopped apples
⅓ cup (60 g) sunflower seeds, soaked 2 hours
⅓ cup (60 g) pumpkin seeds, soaked 2 hours
2 tablespoons (12 g) ground chia seeds or flax seeds
⅓ cup (58 g) dried cranberries
1 teaspoon cinnamon
Dash nutmeg
2 tablespoons (30 ml) water
Pinch salt (or more to taste)

To serve
1 cup (148 g) fresh blueberries
1 cup (166 g) fresh strawberries, sliced
1 cup (236 ml) cashew milk (or more as desired)

For the cashew milk, place the cashews and water in a blender and blend for about 30 seconds on high. Keep refrigerated until ready to use.

For the cereal, purée the dates and water together in a blender to form a slurry and transfer to a mixing bowl. Add the soaked buckwheat, apple, sunflower and pumpkin seeds, ground flax, dried cranberries, cinnamon, nutmeg and water. Mix well, add the salt and adjust seasoning as desired. Add more sweetener if necessary. Spread the mixture onto a solid non-stick dehydrator sheet and dehydrate at 115° F for about 10 to 12 hours, or until granola is sticky but adhering firmly. Stir once or twice throughout the dehydration time. Store in a sealed airtight container until ready to use; this will help maintain crunch and texture. Serve with cashew milk or other nut milk and fresh berries. Make sure to eat immediately after adding the nut milk, as the cereal will begin to lose its crunch.

Notes: If you do not have a dehydrator, you can bake this in the oven on a parchment lined cookie sheet for 2 to 3 hours at 200° to 250°F, making sure to check and stir periodically so it bakes evenly.

// S U B S C R I B E.
   / @plantcraft  

// MODERN RAW COOKBOOK.
https://www.amazon.com/Modern-Raw-Hea...

// F O L L O W.
Website | https://www.rachelcarr.com/
Instagram | @plantcraft_
Facebook |   / rachelcarr.chef  

// RACHEL.
I’m Rachel and I’m a professional vegan chef. I love sharing super-healthy, low fat, high raw recipes, and some cooked vegan recipes! I currently blog at www.rachelcarr.com, and work as a freelance vegan recipe developer, food photographer and content creator.

**Disclaimer: This video is not sponsored.