Raw Living Granola
As seen on Doshafit.com
- 1 cup of almonds, soaked
- 1 cup of walnuts, soaked
- 1 cup of pumpkin seeds, soaked
- 2 cups of raw whole rolled oats (organic and gluten free)
- 1/4 cup dates, pitted and torn into pieces
- 1 tablespoon almond butter
- 1 tablespoon coconut oil
- 1 tablespoon vanilla extract
- 1/2 cup of maple syrup
- 2 teaspoons cinnamon
- 1 large pinch of sea salt
How to make:
- Pulse the soaked almonds and walnuts in the food processor into big chunks.
- Place the pulsed nuts in l arge bowl.
- Add the remaining ingredients and stir into the nut mixture until thoroughly combined. You want the granola will bind together into a sticky texture.
- Spread the granola on teflex sheets and dehydrate at 115˚ for 8 to 12 hours.
- Transfer the granola onto the mesh tray and dehydrate another 8 hours or until crunchy.
If you’re using the oven method for your granola, bake it at 350˚ for about 40 minutes until desired consistency.
Makes a little over 5 cups.
Store in airtight container for up to 2 weeks.