Sprouted Quinoa Granola
This recipe was introduced by Frank Giglio at our Raw Food Event at Neantog. It is a delicious breakfast option or you can use it as a snack in between.
3 cups/570g Quinoa (or buckwheat) – 1 cup = 190g, soaked 2 hours, rinsed until water runs clear, sprouted over night at room temperature
1 cup/130g Pumpkin seeds (or/and sunflower seeds) – 1/3 cup = 45g, soaked 2 hours, rinsed and strained
1 cup/100g Pecans – 1/3 cup = 33g, soaked 2 hours, rinsed and strained
Place in a large mixing bowl
Add
2 cups/280g Raisins – 1/3 = 95g, soaked for 20 minutes
¼ cup/40g Mesquite powder – 1/3 = 15g (optional)
4 tbsp ground Cinnamon – 1/3 = 1 tbsp
1 Whole nutmeg – 1/3 nutmeg, very finely grated (micro planed) or ground nutmeg
Pinch salt
½ -¾ cup/125-185ml Agave syrup or honey – 1/3 = 60ml, to bind ingredients
Mix all ingredients well, place on 3 dehydrator trays and dehydrate by 48˚C/ 115F for around 9 hours until crispy.
If you don’t have a dehydrator, dehydrate in oven at lowest temperature with door ajar or in a low temperature Aga-style oven.
This is a pretty large batch, but if sealed airtight, it will keep for a month or so.
If you can only dehydrate one tray at the time take only one third of the recipe!
Note Mesquite Meal made from mesquite pod is a traditional staple and super food from Peru. It is high in dietary fibre and protein and stabilizes your blood sugar levels and is good to keep your appetite at bay. It has a sweet flavour with a hint of cinnamon. Just add a dessertspoon of the powder to any hot or cold drinks, cakes and pies, soups etc. Sources see back of book
Tip
This muesli tastes specifically good with raw almond milk or rice milk.
It tastes also nice if you roughly chop half the amount or all of the grains, seeds and nuts in a food processor, before mixing it with the rest of the ingredients.