Granwnola. Mmm-mmm-mmm! This is one of the most delightful, scrumptious & grounding raw foods there is. And it’s easy! I decided to go the gluten-free route and include sprouted buckwheat (also known as buckwheaties for their delicious crunch) instead of oats, so it took an extra two days for sprouting. If you are in a hurry you can skip the sprouted grains and simply use nuts, seeds and fruit.
The best part about making granola is that you can use whatever you have at hand. Consider this recipe a guide and try different nuts, seeds, and fruits. You can also experiment with various sweeteners like honey and agave. If you don’t have a dehydrator just spread the batter on a cookie sheet and put it in the oven at the lowest possible temperature, leaving the door ajar for air circulation.
Serve granola with raw almond milk and blueberries, pack in a baggie as a hiking snack, or sprinkle on coconut ice cream for a crunchy sundae. If you prefer chewy snack bars simply mold the batter into desired shape and dehydrate for less time. Voila!
Experiment and have fun! Just make sure to let me know how you prefer your granola below 🙂
maple pecan grawnola
raw vegan gluten-free recipe | yields about 11 cups
3 cups pecans, soaked for at least 2 hours, then drained
2 cups almonds, soaked for at least 4 hours, then drained
2 1/2 cups sprouted and dried buckwheat groats
1 cup sunflower seeds, soaked for at least 2 hours, then drained
1 cup pumpkin seeds, soaked for at least 2 hours, then drained
1 apple, peeled, cored & diced
1/2 cup dried cranberries
1/3 cup dried currants
1/2 cup dates, pitted & diced
3 tablespoons lemon juice
3/4 + 1/8 cup maple syrup
1 tablespoon purified water
1 1/2 teaspoon vanilla extract
2 1/4 teaspoon sea salt
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1. In a food processor combine 1/2 of apple, maple syrup, lemon juice, dates, 1/8 cup pumpkin seeds, 1/8 cup sunflower seeds, vanilla extract, cinnamon, nutmeg, and sea salt. Process until completely smooth. Transfer to a large mixing bowl.
2. Add the remaining pumpkin and sunflower seeds to the food processor (don’t bother rinsing the bowl) and pulse several times until coarsely chopped. Add them to the mixing bowl with the syrup, and repeat with almonds and pecans.
3. Add cranberries, currants, and buckwheat groats to large mixing bowl. Fold nuts, seeds and fruit into syrup until all ingredients are well combined.
4. Spread the granola onto three or four Teflex-lined dehydrator trays and dehydrate at 115 degrees for 6 to 8 hours. Flip the granola over onto the screens and peel away the Teflex. Continue dehydrating for another 8 to 12 hours, or until granola is crunchy. Once completely cooled, break granola into pieces and store in an airtight container for up to a few weeks. Keep in refrigerator to maintain freshness.