Raw Vegan Maple Pecan Granola *GF*

Raw Vegan Maple Pecan Granola *GF*

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This is one of the most delightful, scrumptious & grounding raw foods there is. I decided to go the gluten-free route and include sprouted buckwheat (also known as buckwheaties for their delicious crunch) instead of oats, so it took an extra two days for sprouting. Consider this recipe a guide and try different nuts, seeds, and fruits. You can also experiment with various sweeteners like honey and agave. If you prefer chewy snack bars simply mold the batter into desired shape and dehydrate for less time. In a food processor combine 1/2 of apple, maple syrup, lemon juice, dates, 1/8 cup pumpkin seeds, 1/8 cup sunflower seeds, vanilla extract, cinnamon, nutmeg, and sea salt. Transfer to a large mixing bowl. Add the remaining pumpkin and sunflower seeds to the food processor (don’t bother rinsing the bowl) and pulse several times until coarsely chopped. Add them to the mixing bowl with the syrup, and repeat with almonds and pecans. Add cranberries, currants, and buckwheat groats to large mixing bowl. Fold nuts, seeds and fruit into syrup until all ingredients are well combined. Spread the granola onto three or four Teflex-lined dehydrator trays and dehydrate at 115 degrees for 6 to 8 hours. Flip the granola over onto the screens and peel away the Teflex. Continue dehydrating for another 8 to 12 hours, or until granola is crunchy. Once completely cooled, break granola into pieces and store in an airtight container for up to a few weeks. Keep in refrigerator to maintain freshness. How do you like your grawnola? Like this:LikeBe the first to like this post. You have a gift of presentation, your recipes always look luscious . Did you see in Martha Stewart this month that there is a Chia pudding recipe that sounds very interesting. That reminds me- I’ve got a chia recipe to post too!

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