This recipe can be found in Hippie Lane: The Cookbook by Taline Gabrielian.
A raw version of the beloved breakfast granola, my RAWnola is based on one of my favourite gluten-free superfoods, the humble buckwheat seed, making these irresistible clusters high in protein, vitamin B, zinc, magnesium and antioxidants.
Dehydrating the RAWnola mixture is not essential, but is recommended if you’d like a crunchier result and an extended shelf life.
Once you’ve made yourself a batch, you’ll find yourself snacking on it all day long.
Ingredients (serves 4)
- 10 medjool dates, pitted
- 1 teaspoon coconut oil
- 1 tablespoon peanut butter
- 180 g buckwheat groats
- 65 g desiccated coconut
- 1 tablespoon linseeds (flaxseeds)
- 1 teaspoon ground cinnamon
- ½ teaspoon maca powder
- Place the dates, coconut oil and peanut butter in a food processor and pulse into a paste.
- In a large bowl, combine the remaining ingredients. Add the date paste and use both hands (wearing some food-handling gloves, if you have some handy) to thoroughly combine all the ingredients, so the mixture sticks together.
- If you have a food dehydrator, press the mixture onto a dehydrator tray, to about 5 mm (¼ inch) thick, and dehydrate at 40°C (105°F) for 8 hours. Once set, break the mixture into bite-sized pieces and store in an airtight container in the pantry. It will keep for up to 4 weeks.
- If you don’t have a food dehydrator, line a flat plate or tray with baking paper and spread the mixture on it, about 5 mm (¼ inch) thick. Set in the fridge for at least 2–3 hours. When your mixture is firm, your RAWnola is ready to eat. It will keep in an airtight container in the fridge for up to 3–5 days.