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.
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.
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 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!