Raw Tangerine Coconut Granola

Last weekend I made this granola that created the most heavenly aroma as it dried in the dehydrator.  Raw Tangerine Coconut Granola.  I figured oranges usually get all of the attention, and tangerines are so sweet and tasty they deserve some use in a recipe this time. I combined them with coconut, almonds, pumpkin and seeds in a buckwheat base and it was all together wonderful!  This would make the best smoothie topper, especially for one involving matcha and almonds...now I am hungry and I might have to try that since I have a little time to myself to relax.

Raw Tangerine Coconut Granola
Makes about 8 cups

2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
1 cups raw pumpkin seeds, soaked for 6 hours and drained
1 cups raw almonds, soaked for 6 hours and drained
1/3 cup raw coconut nectar, or maple syrup (or more if you prefer sweeter)
1/4 cup raw coconut butter
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/4 cup organic tangerine juice
2 Tbsp tangerine zest

2 tangerines, thinly sliced, and slices halved

Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain. Place in a large jar and set in a well lit area (natural light, but not in direct sunlight). Let sit for a couple days, or until little sprouts begin to emerge from the buckwheat, rinsing 2 times a day. Once sprouted, drain well, and place in a large bowl, along with the coconut, and nuts. In a food processor, combine the coconut nectar, coconut butter, sea salt, vanilla, tangerine juice and zest. Process until smooth and pour the mixture over the granola, add the tangerine slices and mix well with your hands. Spread out on 2 lined dehydrator, and dry for about 12 hours or until crispy. Can be stored in an airtight container for a few weeks at room temperature.