Author Notes
I LOVE Granola. This is my favorite recipe for a RAW Granola. Taylor-Make your own version.. Don’t like a certain nut? Omit it Or If you like another dried fruit not listed – add it. —Andrea Taylor
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Ingredients
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1 1/2 cups
walnuts (soaked for 4 hours & drained)
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1 1/2 cups
cashews (soaked for 4 hours & drained)
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1 1/2
almonds (soaked for 4 hours & drained)
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1 1/2
raw sunflower (soaked for 2 hours & drained)
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3/4 cup
oat flour (grind oats in blender until fine powder)
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2 tablespoons
tbsp ground flax seed (grind in a coffee grinder)
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3/4 cup
dried unsweetened coconut
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1/2 cup
cranberries or raisins
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2
medium granny smith apples, cored and chopped
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10
large medjool dates, pitted (soaked in hot water for 30 min)
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1/4 cup
coconut oil
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1 tablespoon
freshly squeezed lemon juice
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2 tablespoons
tahini
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1/2 cup
agave OR 100% REAL maple syrup (not pancake syrup)
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2 teaspoons
vanilla extract
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1 teaspoon
cinnamon
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1/2 teaspoon
sea salt
Directions
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Pulse soaked nuts in food processor until chopped. Place nuts in a large mixing bowl. Add ground oats & flaxseeds to the bowl and combine with the processed nuts and seeds. Stir in coconut and cranberries (or raisins).
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Without cleaning the food processor, add chopped apples, soaked dates, lemon juice, coconut oil, tahini, agave (or REAL maple syrup), vanilla, cinnamon and salt and process until smooth.
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Pour mixture into the bowl and stir into the nut mixture until thoroughly combined.
Spread out onto 2 or 3 Teflex sheets and dehydrate for 8 to 12 hours at 115 degrees F. Flip over onto mesh tray, remove Teflex sheets and dehydrate for another 8 to 12 hours or until dry and crisp. Remove from dehydrator and let cool.
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When cool, break up into small pieces and store until needed in an air tight container. Refrigerated, it will last for a few weeks.
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