Since I have my dehydrator, granola is, next to crackers, something I make at least once a week. Not only do I love to eat it but it also makes a great gift for friends. Problem now is I get more orders on granola from friends then I have time to deliver. Therefor I am posting this recipe for gluten free, vegan Raw Matcha Granola so my friends can start making their own. If you do not have a dehydrator, do not worry, you can also make it in your oven.
I am in love with Matcha since my first Matcha Latte in Miami at Lincoln Road Mall. My friend Jennifer introduced me to it. Iced Matcha Latte was the drink of choice on hot Miami days. Only later did I learn about the health benefits of Matcha and also how much sugar was in our Iced Matcha Latte at Starbucks. Some years later you could finally buy good Matcha powder at most tea and health food stores. Ever since I am addicted to it. When having the choice between Cafe Latte or Matcha Latte I would always choose the Matcha Latte. Most of my mornings do start with a big cup of Matcha Latte.
HEALTH BENEFITS OF MATCHA AND THERE FOR RAW MATCHA GRANOLA:
- Matcha is loaded with antioxidants especially polyphenols which are protecting your heart and against cancer
- Positive effect on anti-aging
- Helps to keep your blood sugar level stable
- Polyphenol in matcha called EGCG has been shown in research to boost metabolism
- More caffeine then a cup of coffee
- The l-theanine in matcha induces relaxation without drowsiness, helps against stress
I believe all these are good reasons to eat more Matcha and to try this delicious Raw Matcha Granola. Matcha is perfect for desserts. If you like Matcha also try my recipe for Matcha Cheesecake Bars or Matcha Sprouted Hemp Bars.
You might ask why you would want to make your own granola when you can buy it at the store? First, it is fun making your own. Second of all, most store bought once have tons of hidden sugar in it. Further you can add ingredients you like to your granola.
Raw Matcha GranolaPrint This
What do you need for making Raw Matcha Granola?
- 1 cup Buckwheat Sprouted . The Buckwheat is soaked for 15 minutes, rinsed and then you let it sprout in a container with holes for liquid release for at least 24 hours. Rinse the buckwheat again before further usage.
- 1/2 cup Hemp Seeds – Soaked for 1 hour
- 1/2 cup Goji Berries – Soaked for 1 hour
- 1/2 cup Sunflower Seeds – Soaked for 1 hour
- 1/2 cup Flaxseeds – Soaked for 1 hour
- 1/2 cup Chia Seeds – Soaked for 1 hour
- 1 tsp Ground Ginger
- 1 tsp Cinnamon
- 4 tsp Matcha
- 2 tsp Spirulina
- 1/4 tsp Sea Salt Fine
- 1/3 cup Maple Syrup or Agave Syrup
- 1/4 cup Coconut Oil
- 1 tbsp Tahini
- 1 tsp Vanilla Extract
How to make Raw Matcha Granola?
- Use sprouted buckwheat. Soak you flaxseeds, hemp seeds, goji berries, sunflower seeds and chia seeds for at least 1 hour in enough water. Rinse and drain afterwards. Put everything in a big bowl.
- In a blender mix melted coconut oil, maple sysrup, matcha, spirulina, cinnamon, salt, tahini, vanilla extract.
Add everything from the blender to your sprouted buckwheat, hemp seeds, flaxseeds, goji berries and chia seeds.
- Mix everything well until everything is covered.
- Either spread on a dehydrator sheet or on some baking paper and put it in your dehydrator or oven.
- In the dehydrator everything needs around 12 hours at 107 Fahrenheit. After 8 hours you need to flip your granola.
- Best place another sheet on top and turn.
- In the oven you have two options, either for 110 Fahrenheit for 12 hours with the oven door being a crack open to let humidity out.
- Or you bake your granola for 15 to 20 minutes at 350 degree Fahrenheit. Make sure to toss it half way through.
- When the granola is done, toss to distribute and store in airtight containers to maintain crispiness.