Granola
I love granola; sweet and crunchy, it always satisfies a good snack attack.
I also get a kick out of using the term “granola” to ridicule my Boulder brethren. However, when I’m feeling earthy, dousing myself in patchouli (which my husband dislikes to no end) I can easily apply the term to myself –even though I’m more of a yuppie than a hippie. I guess that would make me a yippie.
Alas, I digress. Several years ago when I first encountered the live food diet, I created this recipe for a crunchy live granola. Even though he’s not a hippie, yippie or yuppie, my husband really likes it and so does my younger son. The little guy eats it with yogurt, which makes for a tasty and filling snack.
2 cups almonds
1 cup macadamia nuts
1 cup pumpkin seeds
1 cup raisins
1 tablespoon vanilla extract
½ teaspoon cinnamon
½ teaspoon celtic sea salt
- Place nuts and seeds in a large bowl, cover with water and soak overnight
- Place raisins in a separate bowl, cover with ( ½ to 1 cup) water and soak overnight
- Place the raisins, along with their soaking water in a food processor and puree until smooth
- In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water
- Add nuts and seeds to the food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients
- Transfer mixture onto two large parchment lined baking sheets
- To make live granola, place in the oven on the lowest setting (usually 135 degrees) for 24 hours
- For instant gratification, bake 45 minutes in the oven at 250 degrees; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit
- Serve
Serves 12
Enjoy this nutritious power packed, grain-free, gluten-free, healthy raw granola with fresh fruit, plain yogurt or as I do, simply by the handful.
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Subscribe by Email to elanaspantry.com:Posted on September 11, 2007 in breakfasts and snacks by Elana
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Can you drizzle the gourmet add-ons over the live granola too?
March 6th, 2008 4:09 pm
Oakling- yes, I often add agave or dried fruit to the live granola.
March 6th, 2008 6:39 pm
Hi Elana,
How much water do you use to soak the raisins in? I’m in the process of making this granola and have had to keep it in the oven (at 250 F) for over 2 hours now.
Any suggestions?
April 29th, 2008 11:59 am
Hi Wendy,
I cover the raisins with just less than a cup of water. I will make a note in the recipe above for future bakers. Thanks for pointing this out to me.
Elana
April 29th, 2008 8:53 pm
I just made this recipe, it is yummy! I was under the impression that for something to be considered a “raw” or “living” food it can not be heated higher than 110-120 degrees? So this is technically not a “raw” food? Is that right?
May 5th, 2008 9:23 pm
Jessica -From what I have read raw food is anything “cooked” below 118 degrees. The lowest setting on my oven is 135; more live enzymes survive at this temp than at 250 degrees, though yes, you are correct, the live food people would not consider this raw.
May 7th, 2008 12:07 pm