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How to #testkitchen: Coriander Almond Granola

Today in the #testkitchen is a recipe for Coriander Almond Granola

Welcome to #testkitchen – where I find random recipes on the web worth working on 🙂 Customizing other recipes helps you to learn how to make your own to fit your nutritional needs.  

ProTip: 

First with flavor, technique later

Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong.  After you make it a few times adjust the texture to your liking. 

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Coriander Almond Granola

What makes this granola SUPER special is that the oats are replaced by the superfood buckwheat (a seed related to the rhubarb) which is a complete protein (11g per 1/2c) plus has fiber, iron and zinc.

As always raw, soaked and sprouted is ideal, but not a deal breaker.

4 servings

4 c soaked buckwheat

1 c ground buckwheat

1 c coarsely chopped almonds

1/2 c maple syrup or sweetener of choice to taste

2 T coriander (totally optional, vanilla works too)

1 t salt

In a large mixing bowl combine all ingredients except the granola. Spread unevenly, but not too thickly, over a couple paraflexx sheets and dehydrate at 105F for 8 hours (or overnight). After the 8 hours is up, flip the granola onto a new tray without the paraflexx and continue dehydrating until crunchy.

To bake in the oven follow the heating instructions on a conventional granola recipe.

Share your variations in the comments below!

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