Paleo Blueberry Granola
Paleo blueberry granola will bring a sweet blueberry taste and a light crispy crunch to your breakfast bowl and snack time!
Servings: 16 servings
Ingredients
- 2 cups buckwheat flour
- 1 ¼ cups water
- 2 tsp sea salt
- 1 lb unsweetened shredded coconut
- 4 cups nuts/seeds of choice ground into bits (I pulsed them in my food processor.)
- 1 ½ cups almond flour
If you are nut free, use more seeds ground into flour, or more coconut shreds or flour
- 1 ½ cups coconut oil
melted
- 1-2 cups raw honey
melted (Just melt your oil first, turn the heat off and stir in the honey to melt.)
- 1 ½ tablespoons almond extract
or vanilla extract
- 4 cups fresh blueberries coarsely chopped (I did 5 pulses in my food processor)
Instructions
- Stir the buckwheat, water, and sea salt in a large mixing bowl. Cover the bowl with a towel and let the mixture soak 7-10 hours. This soaking process makes the seed easier to digest and makes the nutrients more available to absorb.
- After the buckwheat has soaked, add the rest of the ingredients and combine well.
- Spread the granola mixture over your dehydrator trays (I line mine with these "clean screen" tray liners since this mixture is wet and can fall through large tray holes), and dehydrate at 135 degrees until dry. This time will vary depending on how well your dehydrator keeps its temperature, how wet your mixture is from the blueberries and water, as well as how thin you spread the mixture out on the trays. Should be anywhere from 12-24 hours. It will continue to crisp up as it cools too. You can dehydrate at a higher temp such as 165 degrees and have it dry out a bit faster if you want.
- When the granola is dry, you can crumble it into an airtight storage container and keep it in your pantry. I like to keep some larger pieces for easy snacking too.