Granola Bars

These are convenient snacks for traveling. They are good to have on hand when you need a quick bite to eat. They will keep for a month or two when stored in an airtight container at room temperature. Keep in mind, though, that the buckwheat needs to be sprouted for 24 hours first.

Serves 8

Ingredients

1¹⁄₂ cups dry buckwheat

1 cup almonds, soaked

¹⁄₂ cup dates or raisins, soaked for 1 hour

1 cup flaxseeds, soaked

¹⁄₂ cup young coconut meat

3 tablespoons raw honey or agave nectar

1 tablespoon pumpkin pie spice

2 teaspoons cinnamon

1. Soak the raw buckwheat groats in 4 cups water for 30 minutes. Drain, rinse, and sprout for 24 hours.
2. Using the S blade in a food processor, process all ingredients until well mixed. Do not over process — mixture should still be chunky.
3. Form mixture into rectangle bar shapes and place on dehydrator trays with nonstick sheets. Dehydrate at 145°F for 2 to 3 hours. Flip over the bars and continue dehydrating at 110°F for another 12 hours or until dry.

Per Serving

Calories: 367

Fat: 19 g

Protein: 12 g

Sodium: 8 mg

Fiber: 12 g