Rockin Raw Nut Granola The Best Raw Granolaever Recipes
ROCKIN RAW NUT GRANOLA -THE BEST RAW GRANOLA....EVER
Serve this RAW Granola with berries & raw nut milk. Or just enjoy by itself as a healthy delicious snack.
Provided by taylormademarket
Categories Breakfast
Time 14h
Yield 8 cups, 18 serving(s)
Number Of Ingredients 18
Steps:
- Pulse soaked nuts in food processor until chopped.
- Place nuts in a large mixing bowl.
- Add ground oats & flaxseeds to the bowl and combine with the processed nuts and seeds. Stir in coconut and cranberries (or raisins).
- Without cleaning the food processor, add chopped apples, soaked dates, lemon juice, coconut oil, tahini, agave (or REAL maple syrup), vanilla, cinnamon and salt and process until smooth.
- Pour mixture into the bowl and stir into the nut mixture until thoroughly combined.
- Spread out onto 2 or 3 Teflex sheets and dehydrate for 8 to 12 hours at 115 degrees F. Flip over onto mesh tray, remove Teflex sheets and dehydrate for another 8 to 12 hours or until dry and crisp. Remove from dehydrator and let cool. When cool, break up into small pieces and store until needed in an air tight container. Refrigerated, it will last for a few weeks.
Nutrition Facts : Calories 467.8, Fat 39.4, SaturatedFat 11.8, Sodium 184.4, Carbohydrate 23.2, Fiber 7.1, Sugar 7.2, Protein 13.2
RAW GRANOLA
Loved this stuff during my raw transitioning!! This is a cheap(er) yet healthy raw granola. You can have this with nutmylk, sprinkled on fresh fruit, top your fruit smoothies with it, or eat it straight!! Feel free to add in any dried fruit you would like (raisins, chopped dates, apricots). Sometimes I chopped the almonds & walnuts to give it a finer texture. (The time does not include soaking over night).
Provided by Mindelicious
Categories Breakfast
Time 8h15m
Yield 4 1/2 cups, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Let your oats & nuts sit at least an hour without water so they are not soaking wet. Chop up almonds or walnuts if you wish. Put oat groats, almonds, sunflower seeds, and walnuts in large bowl.
- Process apple in food processor and then add in almond butter, agave/date paste, and cinnamon. Process until creamy, then pour over top of nut mixture, and mix well.
- Dehydrate this mixture at 115F until you get the desired dryness you want (over night is easy). Store in airtight container in the refrigerator.
Nutrition Facts : Calories 490.9, Fat 38.6, SaturatedFat 3.7, Sodium 133.5, Carbohydrate 27.9, Fiber 8.3, Sugar 4.3, Protein 16
MY FAVORITE RAW GRANOLA
Energy boosting granola breakfast. Make your own raw granola. It is absolutely Amazing! Crunchy, flavourful, sweet, healthy and completely gluten free. Since I started doing my own granola I´m never going to eat store bought again. This is so much better. It has much more nutrition, less sugar and it tastes even better. I use it on yogurt, with fruits and berries, by itself when I feel like a snack or as a great, healthy travelsnack. Because of the sprouting in this recipe it will take a few days to make, but the total amount of preparation time is very little. You can skip the sprouting and soaking part if you want, but I hope you'll give it a try. It´s easy once you get used to it and buckwheat sprouts has tremendous health benefits. Sprouts are one of the best superfoods! I'm always baking my granola at the lowest temperature to preserver all the nutrition. It will take a little longer, but in return you will keep all the nutrition and natural enzymes that otherwise would be destroyed.
Provided by Angelas Heaven
Categories Breakfast
Time 40m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the buckwheat groats under running water.
- Let them soak in a jar covered with 2-3 times as much fresh water for about an hour.
- Rinse them well in a colander and let them stand for 2 days, rinsing 2-3 times per day.
- After one day of sprouting, put the pumpkin seeds and hazelnuts in a jar covered with water and let them soak for 8 hours until the sprouts are ready.
- Rinse the buckwheat, the pumpkin seeds and the hazelnuts and let them dry as much as possible.
- Chop the hazelnuts roughly and put all of the ingredients in a bowl.
- Stir well.
- Spread the mixture in a thin, even layer on a baking sheet.
- Dry them in a dehydrator or at the lowest temperature in the oven 105F for 10-12 hours or until crunchy.
Nutrition Facts : Calories 194.6, Fat 12.7, SaturatedFat 4, Sodium 12.3, Carbohydrate 17.7, Fiber 3.6, Sugar 1.7, Protein 4.9
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