I knew I had to make grawnola when:
1. My kid’s first word when she wakes up is “snack.” I had to make something healthy that resembled a snack for her to eat during busy mornings.
2. Our family’s eating habits have been deteriorating lately and we needed a fast way to add vitamins and minerals.
3. My naturopath suggested I up the quality and quantity of my healthy snacking between meals in order to keep healthy during pregnancy.
Why is it important to keep granola raw?
Adherents of the raw food diet consider heating food above 48 degrees Celsius as potentially diminishing the potency of the nutrients contained in the meal’s ingredients, as well as reduction in the quality of the enzymes that assist the digestive process. I have noticed many positive changes in my health and well-being when I was eating mainly raw foods. That doesn’t mean the food isn’t cooked at all. It only means that the food processing is much slower. Normally, the food is dehydrated over many hours.
There are other measures to preserve and maximize nutrients that the raw food diet prescribes:
1. Soaking nuts prior to consumption (2-4 hours) in order to get rid of the toxins in the nuts.
2. Soaking lentils in order to maximize vitamin B absorption and to reduce the effect of lentils on bloating
3. Soaking chia, flax and other seeds in order to create a jelly-like consistency used in cooking, as well as to increase their absorption.
Here are all the ingredients soaked in preparation for the granola mix. I made that before leaving for a meeting at 6 p.m. Took me about an 45 minutes to unpack, place all the ingredients into containers and cover them with water.
You can add anything you want. Or leave anything out if you are allergic. Quantity is subjective, and so I add a lot of the cheaper materials, such as grains and fruits and slightly less nuts or dried fruits as they are more expensive, as well as very rich.
- Buckwheat (it’s what makes it super crunchy!)
- Nuts (almonds, walnuts, pecans)
- Green apples and/or other fruits (bananas work)
- Raisins and cranberries
- Sunflower and pumpkin seeds
- Dates and/or date syrup.
- Can add superfoods like Spirulina Crunch or goji berries, etc.
- Atlantic salt
I came back at about 10 p.m. to start mixing the granola ingredients.
- Strain water out of the nuts
- Add them to blender
- Pulse chop
- Chia and flax seeds ideally need to be mixed with a spoon an hour after they have been soaking and then left to soak for a few more hours, but if you are not home to do that, that’s fine. The mixing in the middle with create a more uniform structure of the jelly.
- Strain water out of grains, add them, add raisins, cranberries, seeds, jellies, cubed apples and other fruit, dates and date syrup, salt. Mix in a blender or in a bowl.
- Add any superfoods
- Spread the granola uniformly on dehydrator sheets. Don’t have a dehydrator? Ask me and I can help you order. Don’t want to order? Spread it on baking paper or glass or plastic sheets and place them in the sun! You can sundry with the same efficiency in the summer. Don’t have sun? The last resort is to place them into the over on low heat (50-60 degrees Celsius) and somehow prop open the over door a bit so that the air circulates inside. Ideally, you can also place a fan sending air in and out of the the oven to create the effect of the dehydrator. The disadvantages of the oven include energy inefficiency and the fact that you can’t leave the house with it on unlike if you were using a dehydrator.
Dehydrate on one side for about 14-18 hours. Then turn the granola over on the other side and dehydrate for 10-12 more hours until crunchy.
Break it into snack bars or even smaller morning cereal-type pieces that can be eaten with nut/soy milks and a spoon for breakfast.
Store in airtight containers. If intend to store for over a month, store in airtight containers in the fridge.
Enjoy and let me know how it came out. Feel free to comment with any questions or suggestions or email me.