August 13, 2014

Beni’s Grawnola

Last weekend my wonderful boss Beni handed me a paper bag of home made granola.  It was delicious looking raw granola made with nuts and seeds, no grains and lots of yummy healthy hidden extras.  I couldn’t wait to dig in.  Save it until breakfast the next day? Nope. No way, I stuck my hand in the bag and started snacking.  A little crunch, a little chewiness, gently sweet but not too sweet, and surprisingly light for a nut based granola.  Yum.  I went for round two after a long Monday morning workout and made myself a smoothie bowl topped it with blueberries and a handful of the granola.  It was perfect. Honestly I had thought it might be two heavy and rich for more than just snacking on in very small quantities but somehow it isn’t and today’s round three with homemade cashew milk and fresh figs next to a perfect cup of coffee confirmed: it’s the ultimate ‘grawnola’.  So I asked Beni if I could share the recipe here and she kindly said yes so here it is, thanks boss 😉

Screen Shot 2014-08-13 at 1.12.40 AM

Ingredients:

6 cups of soaked nuts (I use mostly almonds and cashews)
1/2 raw honey (use maple syrup for a vegan version)
2 TBS maca (optional)
3/4 cup dates
1/4 cup freshly ground flax seed
1TBS vanilla
1/4 cup buckwheat flour (optional)
1/2 cup hemp seeds
1/4 cup chia seeds

Method: Soak all the nuts in filtered water for 8 hours, or overnight, to activate them. (Cashews don’t need more than 6 hours so if you want you can soak them separately from the almonds) Drain the water and place the nuts in a food processor with the honey, maca, dates, flax seed and vanilla.  Combine them by pulsing the blender a few times. Be careful not to process to much, you want them broken down but also for it to still have texture keep pulsing until you have no whole nuts and they are in small pieces. Transfer that nut mixture into a big bowl and mix in the hemp and chia seeds. Once it’s well combined spread the mixture out onto dehydrator trays. Dehydrate the grawnola for at least 12 hours at 118 degrees.  Once it’s done you can transfer it to a sealed glass jar for storage… or pop it straight into a bowl, top it with some fruit and cold fresh cashew milk, (take a picture!) and enjoy. Perfect.

 

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