This is a delicious and versatile raw granola that I absolutely love! It is soooo....easy to make. You will need a dehydrator, a food processor, some nuts & seeds, an apple, dates, maple syrup, orange zest, vanilla, cinnamon and sea salt. You will also need to make some nut milk. The way I like to eat this granola is to put just a bit of it in a bowl with lots of fresh fruit, like chopped bananas, whole blueberries, strawberries, etc. The granola is really heavy, so you don't need much to satisfy you. Then I top it with some fresh raw almond milk-YUMMY and satisfyingly good!! The granola will stay fresh in the refrigerator for weeks. You definitely need to give this cereal a try. I know you will love it.
Raw Cranberry Maple Granola
Makes About 10 Cups
1 apple, cored and chopped
14 regular dates soaked in 1/2 cup water (save soak water to make paste)
1/4 cup maple syrup
2 tablespoons fresh lemon juice
2 tablespoons orange or mandarin zest
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 - 1 1/2 teaspoons sea salt
1/2 cup sunflower seeds, soaked 2 hours or more (drained & rinsed)
1 cup almonds, soaked 4 hours or more (drained & rinsed)
3 cups walnuts, soaked 2 hours or more (drained & rinsed)
1 cup pumpkin seeds, soaked 2 hours or more (rinsed & drained)
1 cup dried cranberries (sweetened with fruit juice)
1) In a food processor, place the apple, dates & date water, maple syrup, lemon juice, orange zest, vanilla, cinnamon, salt, and 1/4 cup of the sunflower seeds and grind until completely smooth. Transfer the mixture to a mixing bowl.
2.) Add the remaining 1/4 cup sunflower seeds, the almonds, walnuts, and pumpkin seeds to the food processor. Coarsely chop the nuts and seeds in a few quick pulses. Add them to the bowl with the apple mixture, add the cranberries and combine well.
3.) Spread the granola on the Jelly Roll or Teflex-lined dehydrator trays and dehydrate at 115 degrees F. for 6 to 8 hours. Remove granola from the Jelly Roll or Teflex-lined dehydrator trays and place on screens. Continue dehydrating for another 8 to 12 hours, or until the granola is crunchy. Break into pieces and, once completely cooled, store in an airtight container. To maintain freshness longer, store the granola in the refrigerator for up to a few weeks.
Recipe inspired by: Raw Food, Real World.