I have a favourite recipe that I have turned to again and again from Carmella.
Recently I tried the orange cranberry buckwheat granola from the Complete Idiot’s Guide to Eating Raw. It was fantastic!!! But I never seem to have oranges at my house. Instead, I often have a number of ripe bananas in my freezer. I decided to create a new recipe that would be reminiscent of the familiar flavours of traditional banana bread.
For Buckwheat Banana Bread Granola, you will need:
2 cups buckwheat, soaked overnight (about 8 hours)
1 cup walnut, soaked (6-8 hours)
1 cup dried finger bananas, soaked (2 -4 hours)
1 tbsp cinnamon
2 tsp nutmeg
1/2 tsp clove
1 tbsp maca powder
1 tsp ground ginger
5 large dates, chopped
Ingredients for the blended component:
3 frozen finger bananas (or one large regular banana)
3/4 cup water
3 large dates
Drain and rinse the buckwheat and the walnuts until the water runs clear. Chop up the walnuts into 1/8 inch pieces (just so it gets well distributed). Dice up the soaked, dried bananas (2 hours was enough for mine). In a large bowl combine the buckwheat, walnuts, dried bananas, chopped dates, maca powder (optional), cinnamon, nutmeg and cloves. Stir well to combine and distribute all of the dates and dried banana pieces.
In your blender combine the frozen bananas, apple, dates and water. Blend until smooth. Pour this mixture into the large bowl containing the other ingredients. Divide up the granola between three teflex-lined dehydrator trays. Heat in your dehydrator at 115 degrees for 8 hours. Flip the granola onto the dehydrator trays and remove the teflex sheets. Continue drying until you reach the texture you prefer. I dried my granola for an additional 16 hours. It probably could have used another 8 or so to be “really dry” but I was storing it in the fridge for quick consumption so for me 24hours was perfect.