RAW: CRANBERRY MAPLE GRANOLA

 

 

 

Who doesn't like home made granola?  My friend Britney makes a fabulous vegan version. So delicious!  She is fabulous at making desserts, snacks and smoothies!  But since I am trying to add as much raw cuisine into my diet as I can, I had to try Matthew Kenney's Cranberry Maple "Grawnola" from his Raw Food Real World cook book.  Let me just say that it's so good that did not last long at all in our house.  I need to make another batch right away. 

 



 

You can eat this as a stand alone snack, as a ceral or in your favorite yogurt. So delicious.  It does take a little preparation, but it's so worth the effort.  Here's the recipe...

 

CRANBERRY MAPLE GRANOLA

 

INGREDIENTS:

 

1 apple, cored and chopped

1-1/2 cups dates, soaked in warm water until soft and pitted

1/2 cup maple syrup

2 tablespoons lemon juice

2 tablespoons orange zest

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon sea salt

1/2 cup sun flower seeds, soaked 2 hours or more

2 cups almonds, soaked 4 hours or more

3 cups pecans, soaked 2 hours or more

1 cup pumpkin seeds, soaked 2 hours or more

1-1/2 cups dried cranberries

 

In a food processor, place the apple, dates, maple syrup, lemon juice, orange zest, vanilla, cinnamon, salt and 1/4 cup of the sunflower seeds and process until completely smooth.  Transfer the mixture to a large mixing bowl.

 

Add the remaining 1/4 cup sunflower seeds, the almonds, pecans, and pumpkin seeds into the food processor (no need to rinse between uses).  Coarsely chop the nuts and seeds in a few quick pulses.  Add them to the bowl with the apple mixture, add the cranberries and combine well.

 

Spread the granola onto your lined dehydrator tray and dehydrate at 115 degrees for 6 to 8 hours.  Flip the granola over onto the dehydrator screen removing that lined tray and deydrate for another 8 to 12 hours or until the granola is crunchy.  Cool and store in an airtight container.  Storing it in the refrigerator will help maintain its freshness longer, for up to a few weeks.

 

Enjoy!

 

 



 

 

 

Here's my soaking pic from Instagram (I apologize for the quality - a little blurry but you get the idea)...

 

 

 

 

 

SIMPLE GRANOLA WITH PECANS

Simple Granola with Pecans

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.

 



Have you ever had homemade granola?  It is undeniably... amazing!  It’s one of those things that once you have it homemade, buying it is no longer an option.  When my mom first made it I was addicted, and started making it weekly often quadrupling the recipe.  I wanted to try to change some of the components to make it a tad bit healthier though, and much to my pleasure, it tastes...well... better.  I substituted coconut oil for vegetable oil, and i think it gave the granola a richer flavor, with the light hint of coconut.  Then I also used raw honey.  So here is the link to the original recipe from Everyday Foods Magazine.

The following is my rendition of this favorite of mine.

The Components

SIMPLE GRANOLA WITH PECANS

THE SUPPLIES

1/3 cup coconut oil

1/2 cup packed light-brown sugar

1/2 cup raw honey

1 tbsp pure vanilla extract

3/4 tspn ground cinnamon

1/2 tspn fine salt 

3 c. rolled oats (make sure not to use 1 min quick oats)

2 c. chopped pecans & walnuts (optional)

PROCESS

Preheat oven to 300 degrees, with racks in upper and lower thirds.  Line a baking sheet with parchment paper.  In a large bowl, combine coconut oil, sugar, honey, vanilla extract, cinnamon, and salt.  Add rolled oats, and chopped nuts; stir to combine.  Spoon mixture onto sheet.  Bake 15 minutes, and use a spatula to turn over the granola.  Bake another 15 minutes until mixture is golden brown. (Don’t cook it any longer if you like it chewy like I do, if not cook a few minutes more for a crispier texture).

You can add any dried fruits, coconut, or nuts that suit your fancy.  Cranberries, raisins, chocolate chips, coconut. (Store in an airtight container up to 3 weeks)

Makes about 3 pints

**NOTE: I usually make a big batch trippling it and sometimes quadrupling it.  I love to give it as gifts, and I don’t like to run out very fast.  It is also important to use fine salt.  I tried using a thicker salt and the salt was too pronounced.  I was also was researching brown sugar being vegan and came across this article. 

Ready to be baked

Fresh baked granola! I wish you could smell it!

And this granola makes a great gift

The perfect breakfast, Granola with Sliced Bananas and Banana Milk 

CRUNCH CRUNCH CRUNCH!!!