>> October 28, 2011 – buckwheat, cranberries, dehydrator, ginger, gluten free, Halloween, pumpkin seeds, raw, raw food, vegan
Tis' the season to eat pumpkin, apples and cranberries. Halloween is days away, and that means too much candy for the kids, and too much partying for the big boys and girls, no?
I can't say that I'm the partying type, those wonderful days are over, but I have yet to shed my love of sweets. The best thing about Halloween as a child was the trick or treating. I didn't care what I dressed up as; I'd be content wearing a trash bag over my normal clothes as long as I could go door to door with my pillowcase, and fill it until it overflowed with candy.
At the end of the evening I'd go home and carefully separate all of the candy into categories, then further separate them by brand and flavor. Chocolates went together, hard candy in another pile, and lollipops in another; then Hershey's, Twix and Milky Ways in their own piles. My mom forbade me to eat the candy so late at night, but I'm sure I snuck a piece or two. The candy I didn't like, aka anything with nuts or peanuts went in the reject pile to be taken to school and traded for the good stuff.
When I was too old, too tall, to go door to door I mourned the loss of my yearly ritual. My Halloweens became mundane nights stuck at home studying and overdosing on Hershey's milk chocolate and candy corn that my Nana bought for those still going door to door.
If anyone ever told me that there would one day come a time when I had no interest at all in Halloween candy, I would have gawked in disbelief.
Who knew that I'd one day find as much pleasure and comfort in satisfying my sweet tooth with a bowl of healthy sprouted buckwheat granola sweetened with maple syrup and agave, and cranberries sweetened with apple juice? What a laugh!
Let's face it, that Halloween candy I adored so much is pretty scary. Junk food as a whole is scary. All of the artificial additives; colors, flavors, sweeteners OH MY!
If trick or treaters show up at my door on Monday night, what can I give them? Granola?... Mini Clif Bars?... Macaroons?... TWIX!
with Apple, Pumpkin and Cranberries (raw)
(sprouting the buckwheat is not necessary, but you should soak it 8-10 hours, rinse, and dry in the dehydrator before making this recipe. No dehydrator? Turn your oven to the lowest temperature setting and prop the door open. Keep an oven thermometer in there to check the temperature. Ideally you want it at 115°F. I've never used this method, but have read about in various raw cookbooks. )
3 cups buckwheat, soaked & dehydrated (instructions below)
1 small granny smith apple, cored and chopped
1 tbsp ginger, diced
1/2 cup pumpkin, chopped (any sweet variety will do, I used butternut squash)
2 tsp vanilla extract
2 tsp pumpkin pie spice
3 1/2 tbsp coconut nectar or maple syrup, etc..
1/2 cup pumpkin seeds, sprouted and dried (sprout same method as buckwheat)
1/2 cup dried cranberries (apple juice sweetened)
coconut nectar to taste
Soaking & Dehydrating Buckwheat
Soak buckwheat overnight in room temperature filtered water, make sure to cover the buckwheat enough so that when it expands, there will still be water. After soaking, at least 8 hours, drain off water. You can go ahead and sprout the rinsed buckwheat by placing it in a colander, jar with mesh lid, or a nut milk bag. Set it aside to sprout, but be sure to rinse and drain the sprouts about 3 times a day. Buckwheat will sprout in about 24 hours.
Place dry buckwheat in a large mixing bowl. In a food processor blend the apple and ginger with 1/2 tablespoon of sweetener until it's the consistency of apple sauce, a little chunky. Place this mixture into the bowl with the buckwheat and stir. Now, blend pumpkin until minced; add this to bowl and stir.
Stir in vanilla extract, pumpkin pie spice and 3 tablespoons of sweetener. Stir to incorporate all of the ingredients, then scoop onto the dehydrator teflex sheets and spread evenly. You'll be using 2 trays. Dehydrate for 12 hours, or until crispy, on 115°.
In a large bowl, mix the granola with pumpkin seeds and cranberries. Serve with coconut nectar or maple syrup.