It’s Thursday! This means a couple of things…
- I chose the winner for my Twitter giveaway this morning
- Only 1 more day until Friday!
- [Not associated with Thursdays at all, even though I’d like it to be] The 6 cookbooks that I’d ordered before Christmas were delivered last night! I only had a chance to read through a couple of recipes, but from what I can see there’s a lot of inspiration contained in these pages!
Thanks to all of you who entered my latest Twitter Giveaway. Congratulations goes out to @Hcultivations, I hope you love Kaia Foods and Lara Bars as much as I do!
For those of you who didn’t win tasty Kaia Foods granola, do not fear. I come prepared.
Although it’s a bit more work than receiving a package in the mail, I promise this granola is good too!
On with the eats…
I challenged myself by going on a raw diet when I was studying to become a nutrition educator. Read more about my raw journey here.
A couple of weeks into it I was hit with a strong craving for sweet, crunchy, sticky, cereal. I searched high and low, but couldn’t find anything worth mentioning [there was no such thing as Kaia Foods at the time]. That’s when I came up with the recipe below. It was my saving grace!
It’s evolved over the years, but has taken it’s best change yet when I attempted to make it sugar-free today!
Why sugar-free? Why not! Natural sweeteners like honey, stevia, and maple syrup are a much better choice over processed white sugar but, at the end of the day they are still sugar and should be enjoyed every-so-often.
Making this recipe has reminded me of this very fact. Since starting my blog I’ve found myself loving the honey, and maple syrup maybe a bit too much. So, I’m making a conscious effort to reduce natural sweeteners in my life. Starting today. [Don’t worry though, they’ll still be loads of awesome recipes going on! Less sweetener doesn’t mean less fun. Promise.]
- 1 cup pecans
- 3 cups almonds
- 2 cups sunflower seeds
- 3 teaspoon vanilla extract
- 4 apples, pureed in a Vitamix or food processor (similar consistency to apple sauce)
- 2 lemons, zest only
- 4 medium carrots, grated
- 1 cup quinoa flakes (optional – you could also use rolled oats – just don’t get the instant kind!)
- 1 teaspoon cinnamon
- 1½ cups raisins
- Place pecans, almonds, sunflower seeds and vanilla extract in a large glass bowl. Fill bowl until all nuts and seeds are covered. Cover bowl with plastic wrap and place in fridge overnight
- Rinse nut and seed mixture before placing it in a large bowl
- Combine remaining ingredients
- Place on a ParaFlexx sheet (it should take up at least 4 sheets) and dry on 110F for 5-6 hours
Don’t have a dehydrator? No problem! I’ve included a baked version below.
Here are the amazing clusters of dehydrated granola!
Note: the baked version will not be raw, as the contents have been heated past 118F, but it’s still delicious!
Directions [baked version]
- Preheat oven to 300F
- Combine all ingredients but raisins in a bowl
- Lay out on 2 cookie sheets lined with parchment paper
- Place in the oven for 45-50 minutes, making sure to stir every 15 minutes or so
- Remove from oven and stir in raisins
Store both versions of this recipe in an airtight container in the fridge. Will keep for up to a month.
What’s your ultimate favourite granola flavour? Do you like clusters in your granola?