Raw Granola

Raw Granola

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Raw Granola

From Rhonda Malkmus' new recipe book, Rhonda's Culinary Creations Yields 3 cups Ingredients
  • 1/2 cup buckwheat, soaked overnight, drained, and dehydrated 24 hours
  • 1/2 cup almonds, soaked overnight, drained, and dehydrated 24 hours
  • 1/2 cup oat groats, soaked overnight, drained, and dehydrated 24 hours
  • 2 Tbsp flaxseeds, ground
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 1/3 cup organic raisins, Medjool dates, cranberries, and/or cherries
  • 1/3 cup unsweetened coconut, dried and shredded
  • 1/3 cup maple syrup or raw, unfiltered honey
  • 1/4 cup coconut or flax oil
  • 2 Tbsp distilled water
  • 1 tsp ground cinnamon
  • Dash of ground nutmeg
  • Dash of unrefined sea salt
  1. Mix dry ingredients together in a large bowl.
  2. Whisk the maple syrup or honey, oil, water, cinnamon, nutmeg, and sea salt.
  3. Pour over dry ingredients and mix well with your hands.
  4. For a sweeter granola, add another Tbsp or maple syrup, honey, or a pinch of pure stevia; the amount listed is intended only to add gentle sweetness and to bind the granola together.
  5. Dehydrate at 115 degrees for 10 to 12 hours or until granola is sticky but adhering firmly.
  6. refrigerate until ready to use in order to help maintain crunch and texture.

More Recipes from Health News Magazine #75 (Jan-Feb 2013):

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