I must say that these last few weeks have been rough. I have great intentions for writing in detail about my vision for this blog and how to prepare raw food, but to be honest, I am all written out! I am about halfway through a rigorous accelerated online writing class. Part of the reason I signed up for the class was to improve my writing habits, learn to better communicate, and to practice. I suppose the jam packed intensity will improve how fast I am able to write, which I’m sure I will look back on as a blessing. I have the tendency to get anxious about these sort of things, so I’ve felt like my life has been on hold for the past three and a half weeks. I’m looking forward to getting back in the kitchen and sharing more raw food with you all! I love learning and have endless things I want to know more about, but all this studying has me weary and contemplating verses like this:
“Of making many books there is no end, and much study is wearisome to the flesh.
Let us hear the conclusion of the whole matter:
Fear God and keep His commandments, For this is man’s all.”
(Ecclesiastes 12:12b-13)
Coriander Almond Granola
4 c soaked buckwheat
1 c ground buckwheat (soaked and dehydrated)
1 c coarsely chopped almonds (soaked and dehydrated)
1/2 c maple syrup
2 T coriander
1 t saltHemp Seed Milk
1 c hemp seeds
2 c water
In a large mixing bowl combine all ingredients for the granola. Spread unevenly, but not too thickly, over a couple paraflexx sheets and dehydrate at 105〫 for 8 hours (or overnight). After the 8 hours is up, flip the granola onto a new tray without the paraflexx and continue dehydrating until crunchy.
For the hemp seed milk, just blend both ingredients thoroughly in a blender and strain through a nut milk bag.
Next week: raspberry breakfast bites
This looks delicious! Would it work with oat groats?
~Micaela
Yes. My only suggestion would be to roll the groats. Oat groats are still pretty hard even after soaking and dehydrating them. I just made another batch today, but used ground oat groats instead of ground buckwheat. I also added pumpkin seeds, flax seeds, and vanilla, so mix in whatever sounds good!
Hi Hannah! I met you at the Atherton’s get together and just wanted to drop a line to say that I’ve really enjoyed your blog and your photos are absolutely beautiful! I love the simplicity of them.
If it’s not too much trouble, I wondered if you pass along to your mom that Dave and I found out we are expecting a baby! We talked a bit about it that day and wanted to share our news with you both. Thank you!
Liz, that is VERY exciting news! It was great meeting you and hopefully we will see each other again soon! Thanks for the kind words : )
Thanks Hannah and we’d love to see you all again too!
Slow and steady wins the race :) …Looking forward to more raw food movement from you.
Hi Hannah — I’m loving you’re blog, the recipes are fantastic and photos gorgeous. I’m putting a comment on this recipe a little late, but I only just made it yesterday (with homemade almond milk, hemp seeds are nearly impossible to find here in New Zealand). It’s so delish — and it meets every one of my raw food wishes: not expensive, makes a lot, tastes fab and very unique (I would not have come up with this combo on ingredients on my own). I expect you’re blog will be getting tons of traffic before you know it — it’s great! Best Wishes to you and keep posting. I’m making your Breakfast Bites next. YUM.