Fig, Ginger & Cacao Grawnola

Edit

Recipe's preparation

Soaking

To begin, first soak the sunflower seeds, pumpkin seeds, and almonds in twice as much water for at least 5 hours. Soak the buckwheat groats a little bit later, since it needs only 1 hour to soak. 




Make a tea with crushed ginger and 1/2 cup of boiling water and soak the figs.




Rinse the soaked ingredients (excluding the figs) and mix in a large bowl. Cut up the figs into small pinky finger sized pieces, and mix into the bowl containing the seeds and nuts.

Mix

Meanwhile, combine the cacao powder, spices, and coconut sugar in TM bowl.




Mix Speed 5 for 10 sec.




Add in the cacao nibs, cacao spice mixture, vanilla, and coconut nectar. Stir in the sea salt, and mix everything well.




Speed 5  for 20 sec.




Add the well drained buckwheat, sunflower seeds, pumpkin seeds, almonds.




Cut figs into pinky sized fingers - add to TM bowl.




Mix Speed 4  for 20 - 30 sec till mixed through, you may need to assist with spatular.




 

Transfer into dehydrator trays and dehydrate for at least 12 hours. I'd recommend doing the preparation during the day, and the dehydrating overnight. Alternatively, you could toast the grawnola in the oven, but of course in doing this it wouldn't be raw anymore. Either way, you'll end up with a super tasty and super crunchy grawnola.