- 20 dried pitted dates (~175 grams)
- 125 mL filtered water
- 100 grams red quinoa, soaked for 40 minutes and sprouted for 24 hours, rinsing every 8 hours
- 100 grams buckwheat groats, soaked for 20 minutes and sprouted for 24 hours, rinsing every 8 hours
- 15 grams dried apple slices, roughly chopped
- 30 grams dried cranberries, roughly chopped
- 30 mL maple syrup
- 1/4 tsp cinnamon
- Preheat the oven to 200°F.
- Prepare a rimmed baking sheet by placing a sheet of parchment at the bottom. Lightly grease the parchment and set aside the baking sheet for later.
- In a small saucepan on low heat, slowly warm the dates and water until the dates break down and you obtain a paste. Purée the date paste in the food processor. Set aside to cool.
- In a medium bowl, combine the sprouted quinoa, sprouted buckwheat, apple, cranberries, maple syrup, and cinnamon. Stir it until the ingredients together until they are evenly distributed throughout the mixture.
- Add the date paste to the granola mixture, and stir until all the ingredients are evenly coated.
- Scoop the granola mixture onto the baking sheet and press it out evenly so that it is about 1/4 to 1/2 inch thick. Be sure to compact the granola well so the mixture is firm, and not loose.
- Bake the granola for a few hours (about 2 to 2.5 hours) until it is dry enough to crumble into clusters. I chose to flip the granola after about 1 hour so that the bottom dries as well as the top (To flip, top the granola with another sheet of parchment and a baking sheet, then boldly flip!).
- When the granola has sufficiently dried, place the baking sheet on a wire rack to cool completely, then crumble the dried granola into clusters. Store in an airtight container.