Crunchy Granola (grain-free, gluten-free)
Ingredients
750 g (3 cups) x Mixed tree nuts - brazil, pecan, walnuts, (previously activated ie. soaked and dehydrated)
250 g (1 cup) x Macadamia nuts
250 g (1 cup) x Pepitas (pumpkins seeds, hulled, previously activated ie. soaked and dehydrated)
250 g (1 cup) x Sunflower seeds (hulled, previously activated ie. soaked and dehydrated)
500 ml (2 cups) x Apple juice
5 ml (1 tsp) x Celtic salt
Vanilla (8 drops essence, 1 tsp x powder or 1/2 a bean blended in the apple juice)
60 ml (1/4 cup) x Honey
Method
- Activated nuts have already been soaked for 2 days and dehydrated before using in this recipe, however if you prefer to use unsoaked nuts and seeds the recipe still works.
- Add the nuts, sunflower seeds and pepitas into a food processor and grind until the mixture has the texture of granola.
- Mix all dry ingredients into a large mixing bowl.
- Add the vanilla and celtic salt to the apple juice.
- Pour the apple juice mixture over the dry nut mixture and stir it through.
- Spoon the honey over the mixture.
- Spoon the mixture onto trays and put them into the dehydrator.
- Remove granola when it is dry and crunchy.
- Store in an air-tight container.
Options
Honey can be omitted, however the granola might not 'stick' together as well.
Dehydrator or oven on low heat 60 degrees Celsius (140 degrees Fahrenheit) can be used.
Honey can be omitted, however the granola might not 'stick' together as well.
Dehydrator or oven on low heat 60 degrees Celsius (140 degrees Fahrenheit) can be used.
Variations
Granola can be eaten with dried fruits such as cranberries, white mulberries, figs, dates, apricots or with fresh fruits such as chopped pears and grated apples.
Granola can be eaten with dried fruits such as cranberries, white mulberries, figs, dates, apricots or with fresh fruits such as chopped pears and grated apples.