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)
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.