PEAR APPLE RAW BUCKWHEAT GRANOLA

From Tristaun and Sacha LeClaire

5 cup dry buckwheat groats

Soak the buckwheat overnight, strain, and sprout for 24-48 hours or until the tails are as long as the grain berry, rinsing thoroughly 2-3 times a day.

3 cups coconut

1/2 cup dates or date sugar

2 cups pecans, roughly chopped in food processor

4 1/2 cups apples, shredded in food processor (this makes the granola deliciously flaky)

Blend:

2 2/3 Tablespoons vanilla extract

1/2 cup water

1/2 cup honey or raw brute cane sugar (you can omit this if you want a less sweet granola, or add 6 droppersful or so of stevia)

1 1/2 teaspoon cinnamon (or cardamon/coriander blend)

1 1/4 cup dates pitted and packed

1 3/4 cups pears

2 1/4 cups apples

1/4 teaspoon salt

In a big bowl, combine sprouted buckwheat, coconut, date ugar, pecans and shredded apples.  Blend remaining ingredients and mix into buckwheat mixture.  Spread on teflex shees and dehydrate at 115 degress F for 4-6 hours and then flip unto mesh sheets and dehydrate until crispy.

Weight once dry:  3 pounds

Feel free to vary the fruit according to what is seasonally available.  Variation:  you may press some of your batter into a pie pan and dry it in the dehydrator.

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