Live Raw Granola

I've been fiddling with making granola in my dehydrator and the results have been delicious! I used to make a great whole foods granola from a recipe from Tosca Reno's Eat-Clean Diet Cookbook, but here's my doctored-up version to make it even better. The reason you soak the foods first is that it activates the enzymes and then it is crisped in the dehydrator at low temperatures to keep those enzymes live. If you do not have a dehydrator, you can cook this granola in the oven at 300 degrees for 40 minutes, stirring every once in a while. Cooking will kill about 25% of the enzymes, but you're still eating a great power food!

Live Raw Granola

2 cups buckwheat groats (buckwheat is not related to wheat, if you have an allergy)
1/2 cup sunflower seeds
1/2 cup other seeds: sesame, hemp, flax, chia or whatever
1 cup of favorite raw nuts

Soak the above ingredients overnight or for a few hours then mix with:

2 cups rolled oats (not instant)

Mix in a bowl:

1/2 cup raw agave
1/4 cup olive oil
1/2 tsp cinnamon
Pinch sea salt
1 tsp vanilla

Pour mixture over dry ingredients and stir well. Cook overnight at 118 degrees in a dehydrator. This makes the basic recipe. You can anything you want. Try:

• adding raisins, cranberries or other dried fruit after cooking.
• adding fresh or frozen berries before cooking
• adding raw nut butters and cacoa powder into the wet mixture for a chocolate-peanut butter flavor
• use walnuts for the nuts and add mashed bananas into the wet mixture.

The varieties are endless.