Start in the morning or a few hours before bed.
Using a 4-cup bowl, or something similarly large, cover the buckwheat groats with an inch of purified water, and let sit for 8-12 hours.
After soaking for 8-12 hours, put the groats into a fine-screen sieve or strainer, and rinse them well. Let them sit in the strainer in the sink or over a plate for another 8 hours to sprout. (Watch them: They are best if you use them just before they start to show little sprout "tails.") Rinse them once halfway through sprouting, and rinse them once more before adding them to the recipe.
After you rinse and strain the buckwheat groats (but before you leave them to sprout), put the flaxseeds and about a 1/2 cup of purified water into a bowl to soak for 8-12 hours. The seeds and water will become a gel.
Then put the walnuts or pecans, almonds and sea salt together into a separate bowl and cover with purified water. Soak for 8-12 hours. Rinse and strain before using. The nuts and flaxseeds will finish soaking at the same time your buckwheat has finished sprouting.
About halfway into the soaking time for the flaxseeds and nuts (4-6 hours), combine the pumpkin, sunflower and sesame seeds in a bowl and cover with purified water. Let soak for 4-6 hours, then rinse and strain. They should be done at the same time the flaxseed and nuts are finished soaking and the buckwheat is finished sprouting.
After all the seeds, nuts and groats are done, loosely separate the dates. If they are very hard and dry, soak them in a little warm, purified water for a few minutes to soften them. Drain water and remove any pits before using.
Place the apple wedges and dates in a high-power food processor, blender or Vitamix with 1/2 cup of purified water, and puree into a smooth paste. Add more water if needed to facilitate processing.
Combine the buckwheat groats, raisins, currants or dried berries, flaxseed gel, and the other seeds and nuts in a large bowl. Add the date paste, apple puree, and cinnamon. Stir well or mix with your hands to make a batter.
Evenly spread 3 cups of the batter no more than 1/4-inch thick onto a dehydrator tray lined with a silicone sheet or wax paper. Repeat until all of the batter is used.
Dehydrate for 8 hours at 105-115º F. Flip granola onto a clean mesh dehydrator tray, carefully remove the wax paper or silicone sheet, and dehydrate for another 24 hours at 105º, until completely dry.
Break the granola into chunks and store in a sealed glass jar in the refrigerator for up to 3 months, or in sealed storage bags or jars in the pantry for 1 month. Buckwheat granola is a living food, so, unlike processed cereal, it is perishable.
Enjoy with raw cow's milk, yogurt, kefir, or fresh nut, hemp or coconut milk for the greatest health benefit.