raw granola

I thought I would revisit this post which was posted in the very earlier stages of this blog.   The previous content and photos 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 and 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/65C) and make sure the oven is no hotter than 100F/37C, otherwise it will lose most of its enzymes, vitamins, and fatty acids (though not the protein and fibre).  If using the oven, you should use Pyrex cookware.

This recipe is time-consuming as the almonds do have to be soaked, then blanched in hot water and the skin is 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 becomes 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 a 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.

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 the next morning.

Makes about 8 cups

ingredients 

1½ cups/210g whole almonds

½ cup/65g sunflower seeds

½ cup/95g whole buckwheat

6 medium/550g sweet apples, cored but not peeled

½ cup/90g/ 6 Medjool dates, chopped into small pieces

½ cup/60g dried cranberries/apricots

½ cup/40g dried shredded coconut

1 Tbsp freshly grated ginger

1 tsp vanilla extract

1 tsp cinnamon powder

1 tsp cardamom powder

pre-soak 

1.  Just before going to bed. In a small bowl, cover the almonds with 1-inch water.  In another bowl, cover the sunflower and buckwheat together with water.

preparation

2.  The next morning. Rinse and drain the buckwheat and sunflower seeds. After rinsing, allow them to sit in a sieve for 30 minutes, to allow as much moisture to drain out.  Stirring them once or twice.

3.  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.

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

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

6.  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 into equal parts on all trays, about 3 cups granola on each tray.  Spread out the granola with your hands.

7.  Dehydrate at 145F/63C for 1 hour, then reduce temperature to 115F/46C, after 10 hours or just before going to bed, flip the granola onto a clean mesh dehydrator tray, carefully remove the silicone sheet, and continue to dehydrate for another 12 hours, until the following morning, or until you have the right texture.  I like mine quite dry.

8.  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.