raw granola

22nd March 2015

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I thought I would revisit this post which was posted in the very earlier stages of this blog.   The previous content & photo’s didn’t do this amazing raw granola the attention which it deserved – which is a shame because it is a well-loved staple in our house.  So here it is again with beauty and intention. 

I make this on a weekly basis adding it into my morning porridge, on its own with freshly made nut milk or in a fruit & chia bowl in warmer months.  It also makes a great travel food.  It is made in a special oven called a dehydrator that blows hot air, but never gets hot enough to burn you or your food.  This allows all the delicate nutrients that are usually burned out of cooked foods to remain.  If you don’t have a dehydrator, you could use a normal oven.  But, only if you set it at the lowest temperature possible (usually around 150F) and make sure the oven is no hotter than 100F, otherwise it will lose most of its enzymes, vitamins, and fatty acids (though not the protein and fiber).  If using the oven, you should use Pyrex cookware.

I will warn you in advance that this recipe is time-consuming as the almonds do have to be soaked, then blanched in hot water and the skin taken off.  This is the most time-consuming part.  It is well worth it, though.  It does need forward planning, and once you get into a roll with it, it does become easier.  If you want to go one step further, you can sprout the buckwheat (usually takes two days after soaking).

With all the soaking and dehydrating, raw granola takes about a day-half to prepare, but the time spent actually making the cereal is only about half-hour.

Just in case you do decide to get creative, here is a little guide for soaking seeds and nuts. By soaking with just a little bit of lemon juice, it helps neutralize the phytic acid.

SOAKING TIME (hours)

almonds                         8

buckwheat                    6

cashews                         8

flax seeds                       8

pecans                            2

pumpkin seeds            4 – 6

sesame seeds                4

sunflower seeds           4 – 6

walnuts                           2

Just remember to always rinse and drain the buckwheat thoroughly, as it becomes very slimy when soaked.

raw granola

Inspired by ‘I am Grateful’ by Terces Englehart, with a few creative changes.

The sunflower seeds & buckwheat can be soaked in one bowl together for 6 hours.

Makes about 8 cups

ingredients :

1½ cups whole almonds

½ cup sunflower seeds

½ cup whole buckwheat

6 medium sweet apples, cored but not peeled

½ cup dates, chopped into small pieces

½ cup dried cranberries/apricots

½ cup dry coconut

1 tsp vanilla

1 tsp cinnamon powder

1 tsp cardamom powder

preparation :

Just before going to bed .  In a small bowl cover the almonds with an inch of filtered water.  In another small bowl cover the sunflower and buckwheat with filtered water.

The next morning, rinse and drain the buckwheat and sunflower seeds.  After rinsing allow them to sit in a fine-screen sieve for an hour, to allow as much moisture to drain out.  Stirring them once or twice.

Rinse and drain the almonds.  Cover again with hot water, allow to sit for a few minutes.  Drain and peel.  The skin will come off easily without much effort.  Pat dry and roughly chop.

In a food processor fitted with a large grater attachment, grate the apples (If using organic no need to peel).

In a large bowl combine the almonds, sunflower seeds and buckwheat.  Add the coconut, cranberries, dates, vanilla, cinnamon, and cardamom powder.   Add the grated apple in small batches, mixing well after each addition so that it is well combined.

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I have a small dehydrator oven, so I used all four trays.  Cover the four trays both with the grid and Telfex sheets.  Divide your granola mixture in equal parts on all trays, about 3 cups of granola on each tray.  Spread out the granola with your hands.

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Dehydrate at 145 F for 1 hour.  Then reduce temperature to 115 F for about 22 hours.  After about 10 hours flip the granola onto a clean mesh dehydrator tray, carefully remove the silicone sheet, and continue to dehydrate until the following early morning  or until you have the right texture.  I like mine quiet dry.

I start soaking in the night and assemble early morning to dehydrate for that day (flip it in the evening) and it is ready for breakfast.

Roughly break the bigger pieces of the granola up and store in a sealed glass jar in the refrigerator.

This recipe is easily adjusted to your liking.

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Goodness shared from Stacey

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