Raw, Sprouted, Gluten-Free Granola

2 1/2c hulled buckwheat groats, soaked over night and then sprouted for 8-12 hours till you just start to see the 'tail' come out
1/4c flax soaked in 1/2c water over night (keep the water)
1/4c plus 1/8c sunflower seeds, soaked and sprouted
1/4c plus 1/8c sesame seeds, soaked over night
3/4c almonds soaked over night (this caused them to just start to sprout) - slip skins, slice a little
3/4c pumpkin seeds, soaked and sprouted
3/4c coconut flakes or shreds
3/4c raisins

and a paste made out of:
1c dates
1c figs
1/2c honey
1/4c coconut oil
1T cinnamon
Water as needed to ease the mixing process

May use prunes in place of some or all of the dates and/or figs.
May soak and blend raisins with the other 'paste' ingredients.
May use other nuts or seeds in place of some or all of the nuts and seeds listed.
May omit cinnamon.
For a cost comparison please see my original blog post for this recipe: http://frugalhomeandhealth.blogspot.com/2013/07/raw-live-sprouted-gluetn-free-granola.html

Soak and/or sprout each grain, nut or seed.
Soak dried fruit over night. Drain but save soaking water to assist blending process.
Place all of the 'paste' ingredients in a blender or food processor and blend till smooth.
Combine all ingredients together. Mix well.
Spread to about 1/4" over teflex sheets or waxed paper or parchment paper. Approx. 2 1/4c per teflex sheet will fill 4 sheets.
Dehydrate at 105-115 degrees for 8 hours, remove teflex sheet, flip onto the tray and dehydrate another 24 hours, or till dry.
Store in air tight container, pref in the refrigerator if your house is warm.
It is RAW and perishable.

Serving Size: Makes 1 glass gallon jar full / approx 32 - 1/2 cup servings