Soak the buckwheat for 8-12 hours. Rinse thoroughly then drain. Keep the buckwheat in a sieve suspended over a bowl and let it hang out for another 8 hours. While this is happening, proceed to step 2:
While the buckwheat is doing its thing, put the flax seeds in a bowl and cover with 1/2 cup of water. Leave to soak but do not drain: the flax seeds will form a sort of “gel” with the water.
In a separate bowl, soak the rest of the nuts in seeds in enough water to cover. Leave this for 8 hours, then go check on your buckwheat:
After the 8 hours, the buckwheat should have started sprouting (you’ll see little “tails” emerging from the buckwheat). If you think they need more time, give them a rinse and let them rest again (try not to let the “tails” get too long!). Give the buckwheat a final rinse before proceeding.
Rinse and drain your bowl of soaked nuts and seeds from step 3.
In a blender, combine the dates, apple, and 1/2 cup (125ml) of water. Blend into a puree.
In a large bowl, combine the blender contents with your sprouted buckwheat, flax gel, strained nuts and seeds, dried fruit, cinnamon, pinch of salt, and coconut flakes if using. Mix thoroughly - it will take a little elbow grease to distribute everything evenly.
Spread the mixture out onto dehydrator trays lined with nonstick sheets or parchment (you’ll need about three trays).
Dehydrate at 140F / 60C for about 8 hours. Remove the trays and “flip” the granola onto its other side (it will break up a bit but that’s OK). Let it dehydrate for another 8-12 hours until totally dry.
10. Break up the granola and store in zip lock bags or an air tight container until ready to use. This will keep for about 1 month, or 3 months if stored in the fridge.