Tuesday, February 1, 2011
This granola recipe is from Raw Food Real World. It is awesome! It will stay crunchy if you keep it in the fridge. David had it yesterday with Coconut Milk on it and said it was great! I just snack on it. Ingredients: 1 apple, cored and chopped (I used organic Gala) 1 1/2 C. date paste (I made my own by soaking medjool dates, taking out the pits and mixing it up in the food processor using a little of the date water) 1/2 Grade A or B Maple Syrup. Grade A is heated the least...if you can find it 2 T. lemon juice 2 T. orange zest 1 t. cinnamon 2 t. sea salt 1 T. vanilla 1/2 C. sunflower seeds, soaked for at least 2 hours 2 C. almonds, soaked for at least 4 hours 3 C. pecans, soaked for at least 2 hours 1 C. pumpkin seeds, soaked for at least 2 hours 1 C. dried cranberries In your food processor or Vita-Mix, blend apple, date paste, syrup, lemon juice, orange zest, vanilla, cinnamon, salt and 1/4 C. of the sunflower seeds. When smooth, transfer to a big bowl. Add the remaining seeds and nuts to your food processor and coarsely chop the nuts and seeds in a few quick pulses. Add them to the bowl with the apple mixture, and then add the cranberries. Mix until well coated. Spread the granola on lined dehydrator trays (I used parchment paper) and dehydrate at 115 for 6 to 8 hours. Flip the granola over onto the screens (I left the parchment paper on when I flipped it over) and dehydrate for another 8 to 12 hours or until crunchy. Peel off parchment paper and break into pieces. It will get harder once you let it cool and place in the fridge!