Recipe Submitted by : Purva’s Food Funda (Mumbai, India)
2 cups cooked buckwheat (Kuttu), al dente/tender
1 cup rolled oats
1 cup dried cranberries, or raisins
1 cup dried apple slices, or other dried fruit
30 dates, pitted and soaked in water for 15 minutes (add
more for sweeter snacks)
1 cup raw almonds
1 1/4 cups raw sunflower seeds
1/2 cup honey
1 teaspoon cinnamon
1 teaspoon sea salt
- In a food processor, place 1 cup cooked buckwheat, cored apples (keep the peel), dates, honey, cinnamon, salt, and 1/4 cup sunflower seeds.
- Grind until completely smooth. Transfer the mixture to a large mixing bowl.
- Add 1/4 cup sunflower seeds, 1/2 cup almonds, 1/2 cup cranberries, dried apple (or other fruit) slices to the food processor (you don’t need to rinse the bowl in between steps).
- Very coarsely chop the nuts, seeds, and fruit in a few quick pulses. Add them to the bowl with the apple mixture and combine well.
- Add the oats, and remaining buckwheat, almonds, sunflower seeds, and cranberries to the mixture and combine.
- If the dough is too moist, add a pinch more oats to the mixture. The dough should be sticky but not runny. The varying degrees of chopped nuts, seeds, and fruits give this granola an amazing texture.
- Place the granola bars or cookies onto dehydrator trays and dehydrate at 135 degrees for 4 hours. Flip the bars over and continue dehydrating for another hour, depending on how chewy and moist you prefer your granola bars.
- If you prefer very crunchy granola bars, then dehydrate for another 8 hours after flipping. Granola bars get flipped!
- Once completely cooled, store in an airtight container. To maintain freshness longer, store in the refrigerator for up to a week.
- These are seriously yummy and healthy. Enjoy!