Raw Granola Food

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

MY FAVORITE RAW GRANOLA

Steps:

• Rinse the buckwheat groats under running water.
• Let them soak in a jar covered with 2-3 times as much fresh water for about an hour.
• Rinse them well in a colander and let them stand for 2 days, rinsing 2-3 times per day.
• After one day of sprouting, put the pumpkin seeds and hazelnuts in a jar covered with water and let them soak for 8 hours until the sprouts are ready.
• Rinse the buckwheat, the pumpkin seeds and the hazelnuts and let them dry as much as possible.
• Chop the hazelnuts roughly and put all of the ingredients in a bowl.
• Stir well.
• Spread the mixture in a thin, even layer on a baking sheet.
• Dry them in a dehydrator or at the lowest temperature in the oven 105F for 10-12 hours or until crunchy.

ROCKIN RAW NUT GRANOLA -THE BEST RAW GRANOLA....EVER

Steps:

• 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).
• 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.
• 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. When cool, break up into small pieces and store until needed in an air tight container. Refrigerated, it will last for a few weeks.

RAW GRANOLA

Steps:

• Let your oats & nuts sit at least an hour without water so they are not soaking wet. Chop up almonds or walnuts if you wish. Put oat groats, almonds, sunflower seeds, and walnuts in large bowl.
• Process apple in food processor and then add in almond butter, agave/date paste, and cinnamon. Process until creamy, then pour over top of nut mixture, and mix well.
• Dehydrate this mixture at 115F until you get the desired dryness you want (over night is easy). Store in airtight container in the refrigerator.