RAW CARROT BUCKWHEAT GRANOLA

 

One of the best things to do to continue on your raw food journey is to be sure to have the foods you want to eat on hand.  I love making raw granola so I can have it handy to take to work or have around the house for a healthy treat whenever I feel that urge to snack.

 

I love Fragrant Vanilla Cake!  My inspiration came from her Carrot Cake Granola.  Oh my! Sooo delicious.  You have to try it!  Follow Amy  for all her deliciously raw sweet treats!

 

RAW CARROT BUCKWHEAT GRANOLA

 

2 cups raw buckwheat

3 cups carrots, shredded

1-1/2 cups coconut flakes

1 cup raw  pecans, soaked for 6 hours and drained

1 cup raw almonds, soaked for 6 hours and drained, loosely chopped

1/3 cups raw agave or honey

1/4 cup raw coconut butter

1 ripe banana

1/2 teaspoon sea salt

1/4 cup filtered water

1 tablespoon cinnamon

2 teaspoons cardamom

2 teaspoons ground ginger

1 tablespoon coconut oil, melted to a liquid

 

Soak the buckwheat for 30 minutes and rinse very well.  The buckwheat will have a slimy coating.  Rinse it off the best you can and drain.

 

Put the buckwheat, coconut flakes and nuts in a large blow and set aside.

 

In a food processor, combine the agave or honey, coconut butter, banana, sea salt, vanilla, water, spices, coconut oil and 1 cup of the shredded carrots.  Process until smooth.  Pour the mixture over the granola and add the remaining carrots.  Mix with your hands and then spread  out onto your dehydrator sheets.  Dehydrate for about 12 hours or until crispy.  Store in an airtight container at room temperature for about a week. 

 

Enjoy!  It's like eating your favorite carrot cake but even better!

 

Join the discussion!

Do you have a favorite raw granola recipe?  We'd love to hear what it is. Please share in the comments below. Links are welcome!


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)...