Rawnola

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raw granola

Ontario’s cherry season typically runs in June/July for about 3 weeks. We’re nearing its end so I’ve been eating them for breakfast, tossing them in salads and topping off my desserts with them. They also pair deliciously with homemade raw granola aka rawnola. To keep the granola raw, you can dehydrate it at 105 degrees Fahrenheit for about 12 hours. If you don’t have a dehydrator, you can alternatively make the rawnola in your oven if you can set it to a lower temperature.The first step in this recipe recommends soaking your sunflower seeds and pumpkin seeds for about 8 hours. The reason we soak our seeds is to remove their enzyme inhibitors and allow them to become activated, living foods. Soaking the seeds also makes them easier to digest and increases their level of nutrients available. You can snack on the rawnola by itself, add it to your breakfast parfaits, desserts and whatever else your heart desires!

Rawnola
Equipment needed: food processor, dehydrator.
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Ingredients
  1. 2 cups raw oats
  2. 1/3 cup sunflower seeds, soaked 8 hours
  3. 1/3 cup pumpkin seeds, soaked 8 hours
  4. 1 cup chopped dried fruit (any mix of dried cherries, blueberries or cranberries)
  5. 2/3 cup raw agave
  6. 1/2 cup pitted dates
  7. 1 tbsp coconut oil
  8. 1 vanilla bean
  9. Sea salt
Instructions
  1. Soak your sunflower seeds and pumpkin seeds in a bowl for about 8 hours.
  2. Mix the raw oats, seeds and chopped dried fruit together in a bowl.
  3. In a food processor, combine the raw agave, dates, coconut oil, vanilla bean and sea salt until smooth. Pour over dry ingredients and mix them well.
  4. Dehydrate the granola at 105 degrees Fahrenheit for about 12 hours.
  5. Once it's ready, break up the granola into pieces. Refrigerate until ready to use.
Rawcology™ http://rawcology.com/

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