This granola is absolutely addictive. It’s hard to stop snacking on it, even while it’s still dehydrating! Sweet honey, spicy ginger and fragrant vanilla are the perfect coating for light, crunchy buckwheat and decadent pecans. I love it in a big bowl covered with homemade vanilla cashew milk. Jam packed full of raw nutrition and totally gluten-free, this granola gives you the go-ahead to indulge in what tastes like dessert for breakfast!
Honey Ginger Granola
makes 3 1/2 cups
- 1/4 cup raw honey
- 1 teaspoon fresh grated ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon vanilla bean powder or seeds from 1/2 vanilla bean
- pinch of salt
- 2 cups raw buckwheat, soaked for 4 hours, drained and rinsed very well
- 1 cup pecans, soaked for 4-6 hours, drained and rinsed
- 1/4 cup goji berries
In a large bowl, whisk together the honey, ginger, cinnamon, vanilla and salt. Add the buckwheat, pecans and goji berries to the bowl and mix very well. Divide the granola between 2 dehydrator trays. Dehydrate at 110 degrees for 16-18 hours or until the buckwheat and pecans are crispy and sticky.
Vanilla Cashew Milk
makes 3 1/2 cups
- 2 1/2 cups water
- 2/3 cup raw cashews, soaked 1 hour, drained and rinsed
- 3 tablespoons raw honey
- 1 vanilla bean or 1/2 teaspoon vanilla extract
Blend all ingredients until smooth. Store in the refrigerator.
Natalia is the chef/owner of Glowing Temple, a raw and living foods inspiration, creation and education service based in Sarasota, Florida. She’s the author of Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen. Natalia strives to create recipes focusing on local and seasonal ingredients and never compromises when it comes to organics. She wishes to share the joy she has discovered through a clean, green diet. Find her on Twitter @NataliaKW and Facebook.