Sprouted Granola with Yogurt, Blueberry Sauce & Fresh Fruit

When we were in Copenhagen last month we met up with Sarah B, a friend that we only knew through emails and blog comments before. I’m sure many of you are already familiar with her fabulous blog My New Roots. If not, you must hop over there immediately. Her recipes are enormously inspiring and delicious. You will also pick up a truckload of interesting nutritional facts without even reflecting about it. Sarah was just as warm and full of humor as her blog posts are. Her food philosophy is very much like ours, so you can imagine we had a great time together. She was planning a vacation and asked us if we’d like to do a guest post while she was gone. Such an honor!

We wanted to create something that we had never tried before, and came up with this unusually pretty breakfast dish. We sprouted buckwheat and quinoa and then dried them in a dehydrator (or at the lowest temperature in the oven) – together with linseeds, pumpkin seeds and dried fruit. What comes out is a raw sprouted granola that is crunchy, a little bit sweet, sticky and completely gluten free. Because of the sprouting, this recipe takes a few days to complete. But fear not, it is totally worth it. Serve it like we have done here – with a blueberry sauce, yogurt and some fresh fruit – and it will impress anyone.  If you scroll down we give you a quick tutorial how to sprout. You can read the rest of the recipe at My New Roots.

How to sprout Buckwheat & Quinoa Seeds
You need:
2 glass jars
2 screen lids (if you don’t have a screw on sprouting lid you can make your own with a cheesecloth, a hardware cloth OR a nylon stocking and a rubber band)
1 cup buckwheat seeds (hulled groats)
_ cup quinoa
 
Directions:
1. Start by rinsing your seeds in a strainer under running water, then pick out any dark seeds, stones or any imperfect seeds. Transfer your seeds into the sprouting jar.
2. Add 2-3 times as much, fresh water. Soak for at least 30 minutes (buckwheat take up all the water they need quickly), then drain off the soak water. Rinse the seeds until the water runs clear and drain very thoroughly.
3. Set your sprouting jar in a bright place (out of direct sunlight) at room temperature. Rinse and drain well about every 4 hours (no, you don’t have to go up at night). The sprouts will be done in 36-48 hours or when the sprouting tail is as long as the seed. (Quinoa sprouts quicker than buckwheat).
Store in a sealed container and put them in your refrigerator. Use within 1-2 weeks.

Find the full recipe here!