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    • WFM's Raw Granola

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    •  5/21/2014 11:40:27 AM
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      Whole Food Mommies RAW Granola


      The recipe pictured is our families favorite CHOCOLATE CHIP granola squares.  But we also love this recipe minus the chocolate and topped with apples and raisins!
       
       
      DRY INGREDIENTS
      3/4 cup buckwheat groats (approx. 1 1/2 cups sproated, see instructions below)
      1 cup Oats (quick or non-quick)
      3/4 cup dried shredded unsweetened coconut (I like to use ribbon as well)
      3/4 cup almonds (chopped)
      1/3 cup sesame seeds
      1/2 cup sunflower seeds
      1/2 tsp. cinnamon
      1/4 tsp. sea salt
      Optional: Chocolate Chips (any kind of chocolate and as much or as little as you want).
        
       
       
      Here are 2 variations on the WET ingredients.
       
       

      For SQUARES (which need to hold there shape more) you need to use more WET ingredients.

      WET INGREDIENTS for Squares
      3/4 cup almond butter (or peanut butter…I usually do a little of both)
      1/3 cup raw honey
      3 TBS coconut oil
      1 ½ tsp vanilla
       
       

       
      For GRANOLA (which is more dry, and great for cereal or a snack).

      WET INGREDIENTS for Granola
      1/2 cup almond butter and/or peanut butter
      1/4 cup raw honey
      2 TBS Coconut Oil
      1 tsp vanilla 
       
       
      DIRECTIONS:
      Combine all the dry ingredients in a bowl and mix together.  Combine the wet ingredients in a separate bowl and mix together until smooth (may need to be heated to help achieve the smooth texture using stove-top or microwave.).  Then pour the wet ingredients into the dry ingredients and mix well.
       
       
       

      You can mold the granola mixture in a baking pan and freeze until more solid.  This makes the granola easier to cut.

      Can be stored in the refrigerator for up to 2 weeks.

      Note:  Any nut, seed or grain can be substituted into recipe.  Add more dry ingredients or more wet ingredients depending on your taste. 


      Sprout the buckwheat groats:
      Soak the 3/4 cup groats in water overnight.  In the morning, rinse them well and drain them well and set in sproating tray (I use SPROUTMASTER).  Rinse and drain that evening.  Rinse and drain the following morning.  They should be sproated enough by early that afternoon.
       
       
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