Rockin Raw Nut Granola The Best Raw Granolaever Recipes

NUT-AND-SEED GRANOLA

Steps:

• Position an oven rack at the bottom of the oven, and preheat to 325 degrees F.
• Whisk the maple syrup and oil together in a large bowl. Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat.
• Spread the mixture out on a baking sheet, and bake for 20 minutes. Remove it from the oven, and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more. Let cool. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

THE BEST GRANOLA EVER

Steps:

• Preheat oven to 325°F.
• Spray heavy large rimmed baking sheet with nonstick spray. Combine oats, almonds, coconut, and pecans in large bowl.
• Combine cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in medium saucepan.
• Bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly.
• Spread mixture out on prepared sheet.
• Bake until golden brown at edges, about 20 minutes. Add cranberries; using metal spatula, stir to blend.
• Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Cool completely on baking sheet. (Store airtight at room temperature up to 1 week.).

RAW GRANOLA

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.

MY FAVORITE RAW GRANOLA

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.

NUTS & SEEDS GRANOLA

Steps:

• Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
• Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
• Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.

ROCKIN RAW NUT GRANOLA -THE BEST RAW GRANOLA....EVER

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.