Grains contain phytic acid and enzyme inhibitors that can block the absorption of of minerals in your intestinal tract. Soaking grains not only neutralizes phytic acid and enzyme inhibitors, but also increases the vitamin content of the grain, particularly the B vitamins.
(For more info, you can read Sally Fallon and Mary Enig’s article: Be Kind to Your Grains… And Your Grains Will Be Kind to You.)
You might think that soaking would be an extra hassle, but granola is worth it. ; )
Soak overnight. . . .
Mix well the next morning, then bake…
Sit back and enjoy!
Yep, that’s a plastic spoon. Sometimes dishes aren’t on the top of my priority list. :p
Now on to the recipe….
- In mixing bowl, combine buckwheat and millet with water and vinegar. Stir a few times and cover with a paper towel.
- Soak overnight, or for at least 8 hours.
- Rinse well and return to bowl.
- Preheat oven to 250 and line a cookie sheet with parchment paper (or grease it).
- Add remaining dry ingredients to buckwheat and millet and mix well.
- In a small bowl combine remaining ingredients.
- Pour over dry ingredients and mix well to make sure honey is spread evenly throughout.
- Spread granola out on prepared cookie sheet and bake until crispy (about 45 minutes to 1 hour).
- Eat warm or cold, with milk or by itself.
- Store in a covered container.
- Option: add in chocolate chips after baking, or walnuts and apples before.
- Makes about 1 1/2 quarts.