Tag Archives: Amaranth

Raw Sprouted Buckwheat Granola

My inspiration for this recipe came first from my usual desire to create and consume the healthiest but still tasty foods possible and second, after trying a Kaia Foods version which I LOVED but can’t justify spending (at Whole  Foods) $9 for a small bag!

The bulk of my granola is sprouted Buckwheat, it is very nutrient dense, crunchy and remains so even in milk.  Buckwheat is high up on my list of super foods, I use almost daily.  Due to the presence of inositol, buckwheat helps the body adjusts metabolism, fat and the lipo-soluble vitamins. It also aids the liver in processing hormones, medicines, and glucoses, with a protective hepatic effect.  Buckwheat contains all the essential amino acids necessary for the body to synthesize its protein.

Can’t forget the other gluten-free grains and seeds included here, Millet, Amaranth, Quinoa to name a few – all super foods!  Everything is sprouted or soaked adding even more health benefits. Click HERE for information on the benefits of sprouting.

This recipe is a pretty large batch, filling my dehydrator and taking over 24 hours to crisp and a couple days to prepare but it is well worth the wait and effort.  I prefer to have a large batch that will last a while.  I also did one tray in the oven set to 170 degrees, (140 is better if your oven goes that low) with the door cracked open to see how this method compares.  The oven batch turned out great too and took less time to dry and crisp.  I dehydrated bananas and dates sprinkled with cinnamon and added it to the mix but you can use any other fruit flavour options: blueberries, strawberries, raspberries, cranberries, cherries, currants or raisins.  Save time on this extra step and simply buy them already dried if you like.

Sprout the below by soaking in fresh pure water in a a few medium- large bowls for 1 1/2 days:

Soak/sprout for 12 to 24 hours in large bowl:
3-4      cups Buckwheat – Rinse/change the water several times throughout times.
Soak for 8-12 hours in another large bowl:
1           cup Millet
1           cup Amaranth
1           cup Red Quinoa
1           cup White Quinoa
Soak in a medium bowl:
1/2       cup Pumpkin Seeds
1/2       cup Sunflower Seeds
Soak for 8-12 hours in a small bowl:
1         cup Almonds
1         cup Walnuts
Once the grains, nuts and seeds are done sprouting and soaking, rinse and strain WELL then, combine with:
1/2     cup Sesame Seeds
1/2     cup Flax Seeds
1         cup dried unsulfered/ unsweetened Coconut
1/4    cup Vanilla
1 -2    cups Maple Syrup or Agave Syrup – 2 if you like a sweeter granola
1/4    cup Cinnamon
1          tablespoon Sea Salt
1/4     cup Oil of choice (macadamia, almond, sunflower, flax, olive…)

Place a thick layer of about 1/2″ on mesh dehydrator sheets.

Dehydrate until crunchy, add dried fruit and transfer to air tight container.

Easy Amaranth Pie Crust

This pie crust is quick, easy with minimal ingredients. Amaranth is a gluten-free grain or seed which contains large amounts of protein and essential amino acids, such as lysine. In fact, as much as 30% higher protein value than rice, wheat flour, oats, and rye. Combined with almond meal, gives this pie crust a light nutty flavor.

If you don’t want to buy almond meal, simply grind up a handful of raw almonds in a food processor or Magic Bullet (coffee grinder will work too). This recipe also calls for arrowroot powder/starch, but if you are not concerned about corn you could use cornstarch instead.

Oven 400 degrees.
Grease a 9-inch pie pan.
Create a wax paper work surface and dust with arrowroot flour.

Large bowl, mix:
3/4 cup Amaranth flour
1/2 cup Arrowroot powder/starch
1/4 cup Almond meal
1/4 tsp Sea salt
1/2 tsp Cinnamon

Small bowl, whisk:
3 tablespoons Sunflower oil
3-4 tablespoons Almond milk or filtered water

Pour the wet mixture into the dry ingredients and stir. It will be very dry and crumbly. Add a bit more milk or water, 1 tsp at a time, until you can make a ball out of the dough. Flatten the ball with your hands on your work surface and either roll it with a dusted rolling pin or simply press into the pie pan with your fingers. Prick the bottom of the crust and bake the crust for 3 minutes. Remove and fill it with what you desire and finish baking accordingly.