Comments on: Guest Post from Green Kitchen Stories: Raw Sprouted Granola with Yoghurt, Blueberry Sauce and Fresh Fruit

By: Sarah Britton

Sarah Britton — Thu, 28 Sep 2023 17:53:09 +0000

In reply to omprakash. Hello! We soak the seeds in order to make them more digestible and nutritious, and the fruit to rehydrate! If your oven goes lower than 300* try that, but if 300* is your lowest setting, that will be just fine. Enjoy!

By: omprakash

omprakash — Sun, 30 Jul 2023 20:24:03 +0000

This looks like a great recipe. Can’t wait to try it out! 2 questions: why do you soak the linseeds, pumpkin seeds, apricots, and prunes? And you mentioned baking at the lowest possible temperature—what do you recommend? 300 degrees fahrenheit? Thanks!

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By: Ali

Ali — Wed, 27 Nov 2013 07:59:55 +0000

My mouth has been watering since I saw this recipe and I started sprouting on Sunday night! I have a couple of questions though….
1. On the contrary to many here, my buckwheat has already sprouted and the quinoa hasn’t (it’s been 60 hours). Not even a little bit. Grains are softer though and a bit swollen. Is this normal? The room were they are kept is aprox at between 15C (I’m in London) and are close to the window for the light (no sunlight). Should I be doing something different?
2. I’m on a FODMAP diet, so unfortunately dried fruit is not the best option for me because I have IBS. Would you say it’s a good idea to dissolve pure stevia powder in water and soak the seeds in it?
3. Do you have the nutritional profile for buckwheat and quinoa sprouts compared to the unsprouted grains?

Many many many thanks!!!!! I’m a loyal follower of this blog and GKS!

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By: Jenna

Jenna — Thu, 19 Sep 2013 10:05:15 +0000

Hi Sarah and GKS
I decided to try this recipe this week and I have finished sprouting the grains although I have not yet used them to make the granola. I have a couple of concerns and was hoping you could offer some insight. The quinoa sprouts have been stored in the fridge for two days since they sprouted so quickly and the tails are starting to get a pinkish colour. The buckwheat sprouts which I just put in the fridge this morning have a very nutty/ earthy smell to them. I am concerned with the presence of bacteria and am wondering if either of these things are harmful? How would you know if sprouts contained bacteria? Thanks very much!

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By: Kira

Kira — Thu, 15 Aug 2013 01:33:49 +0000

How quickly does the quinoa sprout? Mine already has some long tails and I haven’t even been soaking it for a day. Is there a time limit on how long I can soak/ sprout them? Thank you