I am endlessly experimenting with granola. This is my latest version. It's yummy on top of yogurt, a smoothie bowl, or hot cereal. It's also great on salads, as a snack, or ice cream. Enjoy!
RAW NUT GRANOLA
4 cups mixed nuts, see notes below.
1 cup seeds, see notes below.
1 cup unsweetened, organic dried coconut
2/3-1 cup pure, organic maple syrup, see notes below.
1 Tbsp. cinnamon
1 Tbsp. coconut, or vanilla extract
1. Chop nuts by hand, or pulse in a food processor or blender.
2. Mix together nuts, seeds, coconut, sweetener, cinnamon and extract.
3. Spread out on a single layer on a large baking sheet, or a dehydrator.
4. Dehydrate on the lowest temperature in oven, or in dehydrator until granola is completely dry and crunchy. See notes below.
5. Store in an airtight container.
For best digestion and nutrition, please soak your nuts and seeds for 8-24 hours in a salt water solution.
You can use either soaked and dehydrated nuts and seeds, or soaked nuts and seeds before dehydrating for this recipe. It will take longer to dehydrate if the nuts and seeds are still wet from soaking. If you choose to do this, drain nuts and seeds and then spread out on a kitchen towel and pat dry as much as possible before proceeding with the recipe.
If you would like to keep your seeds whole, soak nuts and seeds separately.
Add sweetener to taste, keeping in mind that it will be much sweeter before dehydrating than it will be after.
Add dried fruit, if desired, after dehydrating.
If you would like softer granola, do not dehydrate as long; however, it will need to be stored in the fridge as the moisture will contribute to mold.