Rating5/5 (from 1 ratings)5
FOR THE GRANOLA
2 cups sprouted buckwheat
1/2 cup pumpkin seeds
1/2 cup flax seeds
1/2 cup sunflower seeds
1 cup brazil nuts (chopped)
1 cup almonds (chopped)
1 cup raisins
1 cup chopped figs
1 or 2 cups coconut (shredded or flakes)
FOR THE BINDER
8-10 dates + soak water
3 tbls raisins + soak water
1 pinch salt
1/4 tea vanilla
1 tea honey
Cinnamon to taste
1 dash cloves (optional)
1. Measure all of the granola ingredients into big bowl while raisins and dates are soaking. Add/ substitute what ever dried fruits or nuts you would like (would be really good with something tart.) I chopped the almonds and brazils in a food processor, leaving a lot of big chunks.
2. In blender, or with a hand blender, blend dates, raisins, soak water, honey, and spices. You will have to gauge with you eye whether or not the binder will be enough for all of the granola...if not, make a little more, or add some water.
3. Add liquid to the big bowl and mix well.
4. Spread on Teflex sheets and dehydrate for a couple hours. I did 1 hour at 145 degrees and then two or three more at 105 degrees. Check on it, (meaning nibble at it) to if its dry and crunchy enough.
I did not soak all of my nuts/ seeds. I only soaked the sunflower seeds and buckwheat....more soaked/sprouted nuts and seeds may affect the drying time. Do not soak the flax seeds as they will make a goopy mess.
A-Love's ThoughtsBy A-Love
This was inspired by a raw granola that I bought in my old town, made locally there.
I can not remember the name or anything. But this recipe makes a ton of cereal, so feel free to scale it back a bit.
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