When I travel I like to go grocery shopping to see what is local and to find fun products. Today I found a Raw buckwheat raspberry granola made by Renee Voltaire who is a nutritional goddess here in Sweden. The granola is heaven so I was delighted to find a recipe for it on the box so I make my own. For this recipe you do need a dehydrator.
Sprouted buckwheat like the one in my granola is gluten free and contains plenty of protein and B vitamins and is rich in iron and calcium. This granola is high in nutrition and eaten with nut milk and a fruit you will stay satisfied and full for a long time.
Combine everything except the raspberries in a large bowl. Pour cold water over to completely cover the filling. Place in a cool place for 12 hours. Add one more cup of water and the raspberries and blend. Rest for another hour. Spread the buckwheat batter on parchment paper. Dehydrate for 20 hours on F105 until crunchy.