gRAWnola

I finally did it; I made gRAWnola!

After reading a lot of recipes for raw granola, I finally settled on a combination I thought would suit me. And it did 🙂

gRAWnola

1 c buckwheat groats, soaked

1 c almonds, soaked

1/2 c pumpkin seeds, soaked

1/2 c sunflower seeds, soaked

1 TBSP hemp seeds, heaping (not soaked)

1 c dates, soaked

1 TBSP (or more) date soaking water

1/4 c raisins, organic

1/4 c currants, organic

Optional add-ins: cinnamon, dash salt, cacao nibs, vanilla, other seasonings

First, make the date paste by blending the soaked dates and about 1TBSP of the date soaking water. (Use more if necessary.) You want the paste to be thick, but not too thick. It’s going to be used to make everything stick together. (NOTE: If you want to add a touch of vanilla flavor to your gRAWnola, add it to the date paste.)

Rinse and drain the buckwheat groats very well. Add them to a bowl. Add the rinsed and drained almonds, pumpkin seeds, and sunflower seeds to the same bowl. Add the raisins, currents, and hemp seeds to the bowl. Add any additional seasonings at this time. Finally, add the date paste, and stir to combine. Spread mixture onto dehydrator mesh sheets in a thin enough layer so nuts and seeds aren’t on top of each other, but not so thin that mixture isn’t sticking together. (If your gRAWnola contents are too small and fall through the mesh sheets, start your gRAWnola on a teflexx/paraflexx sheet, and transfer it to a mesh sheet after a few hours. To transfer, lay a mesh sheet on top of the teflexx/paraflexx sheet and flip.) Dehydrate for about an hour at 145F and at 110-115 for about 12 more hours.

Taste test your gRAWnola along the way. You might want it a bit chewier or a little more crisp. Dehydrate accordingly.

Oven directions: If you don’t have dehydrator or don’t want to use one, place your mixture on a parchment lined baking sheet (or use a Silpat) and bake at the lowest temperature your oven will accommodate until the mixture has reached the appropriate consistency. Check the mixture after two hours and then at least hourly after that. I haven’t tried this method, but I assume it will take at least 2-3 hours. (Kale chips done this way take 4-7 hours in my oven, which goes down to 170F.) Your gRAWnola won’t be raw anymore, but it will still be delicious!

Store your gRAWnola in an air-tight container. I have the best luck with a zip-top plastic bag (even better than a glass jar or glass bowl). Try eating it alone or with your favorite non-dairy milk.

Nut/Seed Free Options: Change up your add-ins! Don’t want to use nuts? Don’t! Don’t want to use seeds? Don’t! No hemp seeds? No problem! Try chia seeds, flax seeds or meal, sesame seeds, or don’t include any tiny seeds. The extra omega 3’s are nice, but not necessary.

Date Paste

Sharing is good manners…Wellness Weekends, Raw Food Thursdays, Healthy Vegan Fridays

Advertisements

9 responses

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s