This recipe is from Chef Rene who is a raw food specialist. I went to a raw chocolate workshop of his once and make his super fudge recipe often. The granola is so crunchy and tasty, goes well with yoghurt or rice milk or apple juice. Sometimes I just eat little handfuls from the jar. I have never used buckwheat groats before so it was a new experience for me. Next time I might add coconut threads or nutmeg. Thanks Chef Rene!

• 1 c pecans or walnut pieces, soaked 10-12 hours (I used walnuts and cashews)
  
• 1 c almonds, soaked 10-12 hours
• 1 c sunflower seeds, soaked 10-12 hours
• 1 c hulled buckwheat, sprouted for 1-2 days then dehydrated (called buckinis)
• 1-2 c date paste
• 1/2 t vanilla extract

• 2 T chia seeds
• 3 apples, diced small
• 2 T cinnamon, ground
• 1 T maca powder
• t natural sea salt
• 1/2 t lemon juice

1. Keep the sprouted buckwheat aside. Using the food processor, pulse all other nuts and seeds until coarsely ground. Add in a large bowl to the sprouted buckwheat.
2. Also using the food processor blend the dates with a small amount of water until it becomes a smooth paste. Dry dates will require soaking over night.
3. Toss the paste along with the diced apples, chia seeds, maca powder, cinnamon, vanilla extract and salt with the nut mixture. Hand mix well. Adjust flavour with lemon juice.
4. Continue by crumbling the ‘wet’ granola onto Teflex dehydrator sheets and dehydrate at 145 F for 2 hours. Over the next hours turn the temperature gradually down to 115 F. Turn trays periodically. After 6-8hours flip over and remove Teflex sheets. Dehydrate at 105 F for 12 more hours or until crisp.
5. This process is important to stop the granola from fermenting during the dehydration process. Not that it would be bad for you, yet the flavour would be slightly different It would definitely clear up any phytic acid remnants after the soaking and sprouting.
6. Store in sealed glass jars