3 cups raw hulled buckwheat soaked overnight or all day in pure water
2 very ripe bananas, peeled
½ cup pumpkin puree
1 tsp. pure vanilla
1 T. pumpkin pie spice
1 T cinnamon
2 dates, soaked
1 T. Swerve, brown variety
2 doonks Omica Organics Stevia powder (can use all Swerve or all stevia if desired)
Dash of Real Salt
¼ cup dried goji berries (optional) the only dried fruit I use for their high choline content
Soak the buckwheat and the dates overnight or all day. At prep time, drain the buckwheat well using a larger strainer at least while mixing other ingredients. The soaking water becomes gelatinous and it drains slowly. Allow it to drain for longer if possible and especially if using the oven cooking method.
Put bananas through the dash of salt into blender and blend until smooth. Place the well-drained buckwheat into a large bowl. Scrape all of the mixture from the blender over the buckwheat, add the goji berries if using them. Mix until well combined. Place on a large dehydrator tray (or 2 if smaller) on a silicone dehydrator sheet, leaving it in chunks. Dehydrate at 105º for 24- 36 hours or until dry. Allow the granola to cool before storing in airtight jar or container. Break into chunks if pieces are too large. Makes ½ gallon jar of granola.
Oven Directions (this recipe is not as good baked): Preheat oven to 300°. Place the prepared buckwheat on silicone or parchment covered tray. Bake 15 minutes. Carefully turn and return to oven. Bake 10-15 minutes more watching carefully that it does not burn.