After the last post, some of you requested that I posted the recipe for the granola I was making on Sunday…so here you go!
It’s helpful to have a dehydrator, which is basically a low-temperature oven, to make raw granola. I keep mine around 105 degrees. 116 degrees is the temperature where the enzymes in food start to die and the properties of food get denatured, so a dehydrator, simply blows warm air over the food, dehydrating it over hours instead of cooking it at high temperatures.
The brand I have and like is Excalibur. The dehydrator is the tool I use to make all my flax crackers, vegetable crackers, etc., as well as harder cookies and treats, and marinated, crunchy nuts and seeds (like my spicy cayenne pumpkin seeds). Dehydrating is a time commitment though— a few hours on the weekend like once a month is what it takes me to make all the flax crackers I need—- and its not really necessary when you’re starting out. By FAR the most important investment is a great blender!!!!
BUT that being said, if you don’t own a dehydrator, simply turn your oven on to the lowest possible setting, and leave the door cracked open. You can wedge something in the door to keep it cracked open and to keep it from shutting. That’s what I do when I travel without my dehydrator to a client’s house for a few days, and don’t want to lug it along.
- 1 frozen packet of Acai* (available at Wholefoods and other health stores)
- 1 cup organic Thompson raisins
- ¾ cup raw coconut nectar or maple syrup
- Juice of one lemon
- 1 Tbs. vanilla extract
- 1 tsp. ground cinnamon
- ¼ cup sunflower seeds (soaked for 3 hours and rinsed)
- A pinch of high quality sea salt, to taste (optional)
* Please note: Acai is a fat-containing fruit, so it digests pretty well with seeds. I don’t recommend using apples or other fruits for this recipe.
- 1 cup Goji Berries*
- 1 cup sunflower seeds (soaked for 3 hours and rinsed)
- 1 cup pumpkin seeds (soaked for 3 hours and rinsed)
- 2 cups almonds (soaked 14-28 hours and rinsed)
- 3 cups pecans (soaked for 2 hours and rinsed)
* Please note: dried fruit combines well with nuts and seeds.
** Don’t get bogged down with all the sprouting times! Just remember to soak the almonds overnight, then remember to soak the other nuts a few hours before you make the granola.
1. In a blender, blend the wet mixture until smooth.
2. Chop all the nuts in the dry mixture (keeping as chunky as you like your granola!) then add them to a large mixing bowl, along with the Goji berries.
3. Pour the wet mixture on top and mix well.
4. Spread the granola on Teflex covered over the dehydrator trays and dehydrate at 110 degrees F for about 8 hours. Flip and keep dehydrating for another 8-10 hours, or until the granola is crunchy.
5. Break into pieces and store in an airtight container in the fridge. The granola will harden in the fridge!
Enjoy and let me know how you make out with this super yummy granola!
All my very best,