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    • Raw Sprouted Granola

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    •  6/11/2012 7:32:02 PM

      I have been reading quite a bit about the power of raw and living foods and I was intrigued by the immense benefits that simply soaking your grains, nuts, and seeds in water can have.  Some say that when these foods are soaked overnight in water they can increase their enzymes by up to 300%!  Wow.


      So I got out the old sprouting tray and decided to make some raw granola.  I was thrilled with the outcome and thought I would share.


      DICLAIMER: I am a "stay-at-home" mother of 4 and they are all in school...which means that I have the luxury of packing my schedule jammed packed...or I can stay home and create yummy food in my kitchen.  This recipe isn't hard, but it does have quite a few steps.  I know that for many of you moms out there, this may not be the recipe for you.  But for those of you "foodies" who would rather spend time in the kitchen then the just might enjoy this creation :)




      Dry Ingredients

      1 cup of buckwheat, sprouted (make sure you buy raw buckwheat)

      1 cup of raw sunflower seeds, soaked overnight

      1 cup of raw oat groats, soaked overnight

      1/2 cup almonds, soaked overnight and then chopped

      1/2 cup dried unsweetened coconut

      1 apple, shredded (I chose to leave the peel on)*

      1/4 cup raw cacao nibs, optional

      juice from 1/2 lemon (1-2TBS)

      2 TBS ground flaxseed

      1 tsp cinnamon

      pinch of salt


      Combine all of the above ingredients into a large bowl



      Wet Ingredients

      1/4 cup maple syrup*

      1 packet of stevia (1/2 tsp)

      2 TBS coconut oil*

      1/2 cup chopped dates


      * If you want your granola a little sweeter or with more flavor, you can easily add more of these ingredients


      Combine the above ingredients into a high-powered blend and blend until smooth.  Pour over the dry ingredients and stir until well incorporated.




      You can stop right here (add 1 cup of raisins) and store this granola in your fridge, but I chose to dehydrate it (which why I don't add raisins to the recipe above. Since I want my raisins nice and plump, I will add 1 cup AFTER I am done dehyrdating).


      Divide the granola onto 2 or 3 Teflex sheets and dehydrate at 135 degrees for 1 hour.  Then turn the temperature down to 115 degrees and continue to dehydrate until you achieve the desire consistency (about 6 hours).


      Store in an air-tight container.

      Hope you enjoy it ~ Maintenance Mommy

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