This spicy buckwheat crunch made from sprouted buckwheat is an indispensable power snack in the raw food kitchen!
Buckwheat tastes like a grain, but is actually a knotweed, like sorrel. It’s gluten-free and richer in high-quality nutrients than your usual grains. It contains slightly less protein than wheat, but provides all eight essential amino acids in a more favorable amino acid ratio and thus serves to meet protein needs more optimally.
Buckwheat is at its absolute best when sprouted. Through the germination process, the seeds come to life – thereby increasing the nutrient content many times over and the proteins become easier to digest.
These crunchy sprouts are the crowning glory in salads, soups, with vegetable dishes or pure as a snack in between meals.
SPICY BUCKWHEAT CRUNCH
for 1 pound granola
- 2 cups buckwheat
- 1 cup sunflower seeds
- 1 tablespoon miso paste
- 1 teaspoon cumin
- 1 pinch of chili
- 2 Medjool dates
- 1 handful of macadamia nuts
- 1/2 cup water
- 1 bunch parsley, finely chopped
- Soak buckwheat and sunflower seeds separately in water overnight. Drain and rinse in the morning and allow to germinate in large sieves for about 24 hours. Rinse twice a day with fresh water. Small spikes show that the germination process has begun.
- Place seeds in a large bowl and add chopped macadamia nuts.
- Puree miso paste, cumin, chili, dates and water in a blender and fold into seeds with parsley. Mix everything well.
- Spread mixture on drying tray and dry at 105º F (42º C) for at least 8 hours until crispy. The granola can be kept for several weeks in a sealed jar.
In summer, you can also dry your granola outdoors.
No matter if on salads, vegetables or soups – we’re sure that with this buckwheat granola you won’t miss bread anymore!
Looking deeper: Miso paste
Miso is a fermented seasoning paste made from soy and grains. It contains valuable protein, many enzymes, bacteria and yeasts and is very beneficial for a healthy intestinal flora.
We prefer to use the “Organic Nama Barley Soy Miso”. It’s NOT pasteurized, matured in Japan for about two years in cedar barrels and transported from Japan by refrigerated container to avoid heating during the equator crossing – so it’s really something special!
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