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!


NUTTY COCONUT CRANBERRY BARS



 

 

Many of you know that we love homemade bars here at A Simply Raw Life, this time though, I wanted to try one that was slightly different. I was inpsired by these bars I saw on Ascension Kitchen.  These looked so good and they turned out to be more versitile than I thought. Thanks Lauren!  Super delicious... Check it out...



NUTTY COCONUT CRANBERRY BARS

 

Note:  Remember that it's is preferrable to soak the almonds and cashews first and then dehydrated until they are dry to activatge your nuts and seeds, which give you added nutritional benefits.  Of course, if you don't have time or do not have a dehyrator, this recipe still works just as fine.

1 cup of raw almonds
½ cup of shredded coconut
1 cup of cashews
½ cup of dried cranberries
¼ cup of hemp seeds
¼ cup of chia seeds
¼ cup of coconut butter
¼ cup of raw honey
4 tablespoons of coconut oil
4 Medjool dates
pinch of sea salt
Zest of one lemon

 

In the food processor, chop up the almonds for a quick second to chop them into smaller pieces.  Add the coconut, cashews and chopped a little more for a few seconds.  Transfer the mixture into a large bowl.  Add the hemp and chia seeds.

 

In the food processor add the coconut butter, honey, coconut oil, dates, salt and lemon.  Mix together unitl well combined into a nice paste.  Now combine this mixture to the dry mixure and and fold it in with your hands combining it well.

 

Press the mixture well into a 8" x 8" baking dish that is lined with parchment paper and chill in the freezer for 1 hour.  Now it's ready to be cut and eaten!  Makes about 10 bars.

 

Store the remaining bars in an airtight container in the refrigerator.

 



I also have used these bars as grawnola and crumbled it on top of a smoothie bowl, ice cream, and fruit.  In the photo above, I topped it on my Chocolate Almond Milk Ice Cream.  So delicious!

Enjoy!

Join the discussion!

If you have a favorite dairy free ice cream recipe, feel free to share it in the comments below. Links are welcome!