I am baaaaaack!! I have taken quite a long sabbatical from this blog, that does not mean I have stopped cooking or experimenting in the kitchen. We have had a marvelous spring and summer filled with adventure, travel and good times. Now we are into my favorite time of year, fall, when the harvest is here and the hoarding for winter begins.
I like the occasional yogurt and granola breakfast and pretty much had given it up since most granola contains oats and trust me you don’t want to be in the same room with me when I eat oats…enough said. I found this product Paleonola a couple of years ago on a family visit back east and truly enjoyed it, but found it to be a bit pricy and sweet for my taste. I decided to try to make my own version and with the help of the recipe for vanilla-almond granola from the Against All Grain cookbook, I have made quite an addictive tasty treat with or without the yogurt.
1 Cup Almonds, Pecans, Walnuts
1/2 Cup Raw Pumpkin seeds
1 tsp. Salt
2 TBL Maple Syrup
2 TBL Honey
1 TBL Coconut Oil, melted
1 TBL Vanilla
1 TBL Cinnamon
3/4 tsp. Salt
1/2 Cup Shredded Unsweetened Coconut
1/2 Cup Raisins
In a large bowl add the nuts, seeds and salt cover with water and let soak overnight. (This helps to make the nuts and seeds more digestible).
After soaking rinse the nuts and seeds and place into a food processor. Mix together the maple syrup, honey. coconut oil and vanilla, add to the nut mixture. Add the cinnamon, salt and coconut and pulse a few times until combined and the nuts are the size of oats or to your desired size (I like mine more on the chunky side).
Transfer the mixture, spreading it evenly onto parchment lined trays in your dehydrator. With this amount of ingredients I use 3 of my dehydrator trays. (I have the nesco dehydrator).
Dehydrate the granola on the 120 degree setting for 24 hours I usually don’t flip it or mess with it while it is in the dehydrator.
When it is crisp remove it from the dehydrator and place into a large bowl, (it will crisp up even more once it hits the air). Add the raisins at this time and gently mix them in with your hands. Feel free to use any dried fruit you desire. Store in an airtight glass container at room temp.
Enjoy! Makes about 5 cups of granola!