Hempnola
Description
This is a perfect and inexpensive vegan granola filled with omega 3's and crunch from buckwheat. Add to nut milk or top your raw ice cream.
Recipe by
Ingredients
1 1/2 cups buckwheat, soaked and sprouted
1 1/2 cups hemp seeds (hearts)
1/2 -3/4 cup pumpkin seeds
3 medjool dates
1 TBSP agave nectar
juice of 1/2 lemon
1 orange, peeled
1 TBSP vanilla extract
1/2 TBSP cinnamon
1 tsp nutmeg
pinch sea salt
Methods/steps
In a large bowl combine the nuts and seeds. In your blender combine the other ingredients and blend until smooth. Add the liquid mixture to the large bowl and stir to coat the nuts and seeds. Spread the hempnola on two dehydrator trays lined with a Teflex sheet. Dehydrate at 110 degrees for 12 hours (or until dry and crunchy). Flip the hempnola half way through and removed the Teflex. You could definitely make this in your oven at a low temperature (200 degrees) for about a third of the time.
