• 250g buckwheat, sprouted one day
  • 1 mango
  • 1/2C sunflower seeds
  • 1/2C pepitas
  • 1/2C shredded coconut
  • 1/4C coconut sugar (optional)


  1. To sprout buckwheat: soak for 4 hours, drain and rinse well. Leave buckwheat in colander, and place over a bowl. Cover with muslin, cheesecloth, or a tea towel. Allow to sit for 12 hours, rinsing a few times though out the day.
  2. Rinse the buckwheat one last time, shake as much water out as possible, and pour into a large mixing bowl.
  3. Scoop out flesh from mango, chop as small as you can. Add to bowl.
  4. Add all other ingredients to bowl, and mix thoroughly.
  5. Line dehydrator trays (or oven trays if you don’t have dehydrator), and spread granola mix out evenly.
  6. Dehydrate for 24 hours, until completely dry and crunchy. If you don’t have dehydrator, you can bake this in the oven on a low heat for 2-4 hours.

Stores for up to 6 months in an airtight container. Can also make a pretty Christmas gift in a cute jar 🙂