RAW GRANOLA BUCKWHEAT GROATS

85 grams (1 cup) raw buckwheat groats, not toasted (in natural food stores; raw buckwheat groats are beige with green highlights, not to be mistaken with kasha, which is toasted and brown)- 65 grams (1/2 cup) whole unblanched almonds, not toasted- 2 tablespoons walnut halves, not toasted- 2 tablespoons sesame seeds, not toasted- 3 tablespoons raw honey (if unavailable substitute a good artisanal honey)- 2 tablespoons unrefined coconut oil (or vegetable oil)- 1/2 to 1 teaspoon warm spices of your choice (such as cinnamon, cardamom, nutmeg, vanilla — I used a Roellinger spice mix called poudre equinoxiale; adjust the amount to your taste)- sea saltMakes about 350 grams, 3 1/3 cups.In the morning the day before, soak the buckwheat: place the buckwheat groats in a medium bowl and cover generously with filtered water. The buckwheat will expand when soaked, so make sure the bowl is large enough and you’re generous with the water.8 to 10 hours later, drain the buckwheat and rinse it thoroughly in several baths of water: after the soaking they’ll have exuded a sort of slimy substance, so the idea is to rub the grains gently to remove as much of that slime as possible.Drain well and place the buckwheat in a wide colander until morning.The same night, place the almonds, walnuts and sesame seeds in a bowl, cover with water, and soak overnight.In the morning, drain the almonds, walnuts, and sesame seeds and chop roughly.Place in a medium mixing bowl and add the honey, coconut oil, spices, and salt, and toss vigorously to combine. Add the buckwheat and toss to combine.Spread on a dehydrator tray lined with a lightly greased solid sheet (don’t spread it directly on a mesh tray or it will be a mess), to form a layer no thicker than 1 cm (1/3″) — this amount fit neatly onto a single tray of the round dehydrator I’ve borrowed, which is 39 cm (15 1/3″) in diameter.Start the dehydrator on 63°C (145°F) for 3 hours (my friend Poppy recommends it to avoid fermentation, and notes that the moisture coming out of the ingredients will in fact keep them at a lower temp at this stage), then lower to 43°C (110°F) for another 10 hours, until dry and crisp. About 6 hours into the dehydrating, flip the granola cautiously over on the sheet — it will start breaking into clusters, that’s okay — to ensure even dehydrating.Let cool and, if desired, add chopped dried fruit, dried coconut flakes, cacao nibs, etc. (I prefer to add these juste before eating.) Keep in an airtight jar at room temperature for about 2 weeks.Cooking/baking time: 13 h

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