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Mulberry Granola

gluten free granola with mulberries and walnuts

When I was in New York a couple of weeks ago, I found a raw, vegan, gluten free granola made of mulberries and walnuts.  It was absolutely delicious, though just a bit sweet for my palate.

I saved the package (it was made by International Harvest and they have other flavors as well), and this weekend found a dash of spare time to recreate their product without using the agave they add to sweeten it.  I think it’s quite sweet enough with dried fruit in it.  The trick to making this granola is adding a ton of cinnamon (even more than the 1 teaspoon I have in the recipe below), which accentuates the sweetness of the dried fruits.

Mulberry Granolaprint
4 cups walnuts
½ teaspoon celtic sea salt
½ cup water
4 Medjool dates, pitted
5 dried apricots, chopped
½ cup dried mulberries
1 teaspoon cinnamon

  1. Soak walnuts and salt overnight in a 9 x 13 inch baking dish
  2. Rinse the walnuts, rinse the baking dish, then place the nuts back in the baking dish
  3. Place nuts in oven on lowest setting (our oven is 135°) and dehydrate for 24 hours or until crispy
  4. Once nuts are dehydrated, remove from oven and set aside
  5. Place dates and water in food processor and pulse until a smooth paste forms
  6. Add walnuts, apricots, mulberries and cinnamon and pulse until coarse, like granola
  7. Place in oven in 9 x 13 inch baking dish and dehydrate again for 24 hours or until crispy
  8. Serve as a snack or as cereal with almond milk

In addition to this mulberry walnut granola, you might also want to try my recipe for Gluten Free and Grain Free “Raw” Granola using almonds, macadamia nuts, raisins and pumpkin seeds.

I just spend the past 3 days at wonderful local conferences –Boco in Boulder and the Gluten Free Culinary Summit in Denver and had a blast.

Next up on my calendar are a couple of local cooking classes her in Boulder.  The first is at the Culinary School of the Rockies on October 15th and the second is at Bauman College on October 28th.

Finally, if you are a Facebook user and want to get regular updates on Elana’s Pantry happenings, check out my new page.


posted on October 5, 2009

  1. rebecca

    Ohhhhh….. that looks so good. I have been obsessed with cinnnamon of late. I use teaspoons daily on flax “oatmeal”, yogurt, sprinkled on fruit. Oh the possibilites.

  2. Julia

    yum- thanks! i have been looking into eating more raw foods lately and can always use a GF granola recipe. i assume the mulberries in the recipe are dried? i’ve never used mulberries before…

  3. My favorite raw granola is from One Lucky Duck in NYC, but I DEFINITELY want to try your recipe as well!

  4. mare

    oooo! GF granola that doesn’t include oats! Thank you.

  5. Katrina (gluten free gidget) @ glutenfreegidget.blogspot.com

    Have you ever heard of Laughing Giraffe Organics Granola? It is Raw, Vegan, Gluten Free, and delicious! It’s a tiny family run company in the South West.

  6. what’s a good fruit to use in place of apricots? i have an allergy to them. =( love them but they hate me lol.

  7. Amanda

    I am definitely going to try this since I already have some crispy walnuts and dates ready. Too bad I didn’t get any mulberries off our tree this spring, but I think I’ll use some raspberries. Sounds delicious! Thanks for posting.

  8. Derj

    Oh! Thanks for posting this! I just went raw about a month now, and cereal is what I miss the most!!!! I can’t wait to try it :)

  9. gfe-gluten free easily @ glutenfreeeasily.com

    Now that’s my kind of granola! The kind you can pick up with your hands and munch on as a snack if you like. :-) I was asked to review some commercial gf granola recently and you could not even think about picking any of it up. Granola needs heartiness and substance. Love the extra cinnamon factor, too. I have some really high quality cinnamone that would work well in this recipe.

    Best of luck with your continuing classes (or, lucky students I should say) … must check out your new FB page. :-)

    Thanks so much, Elana!
    Shirley

  10. Janna (Just Flourishing) @ justflourishing.com

    That sounds delicious. I am in need of granola in my life right now.

    How long does it keep for?

  11. Dena

    This sounds very like a bar I found at Costco when I was visiting this summer. It’s called Trio because it has 3 dried fruits, 3 nuts, and 3 seeds in each bar, and all remaining ingredients were what you’d have on your shelf. Kosher, vegan, GF, and really yum. Reminded me of the peanut brittle of my youth! Too bad my GF daughter didn’t like them…

  12. christie, honoring health @ honormyhealth.com

    I have been experimenting with making granola and none of it has turned out the way I like. I will surely try this recipe, it looks delicious!

  13. Kim

    Print Issue
    Elana,
    This looks great, as is the norm! Tried to print recipe to take to kitchen, but only the method and photo are available – not the ingredient list. Anyone else have this issue?

  14. Stacie K

    Yay! I will have to substitute other spices for cinnamon, but otherwise this fits well with my nearly-everything-restricted diet. Thanks for continuing to inspire us.

  15. Hänni @ hannihaus.com

    Brilliant idea for granola! Another variation which I often have for breakfast (as it must be eaten right away) is to combine 1/2 – 2/3 cup walnuts with 1 shredded apple, 1/2 cup blueberries, and 1 banana. I add to that a generous amount of cinnamon. Delicious and cleansing!

  16. Amanda

    Yes, I did. The printer-friendly sometimes isn’t always so friendly. I had another where there was such a big white space between the photo and the ingredients that it ended up being 2 pages.

  17. Kim

    Thank you for fixing the print issue :)

  18. Cook 4 Seasons @ cook4seasons.com

    Made this last night but had to watch the time becuz our oven only goes to 225 at its lowest. And I took Stacie’s suggestion of using mango, plus a little toasted coconut. Another winner, thank you.
    Say ‘hey’ to the Bauman folks – they have got it good!

  19. Amy @ Simply Sugar & Gluten-Free @ SimplySugarAndGlutenFree.com

    This looks really good, much different than the granola I’ve been making. It’s wonderful how one food can have so many variations, each unique and delicious in it’s own way.

    I have so enjoyed hearing about all of the GF conferences. Sounds like you’ve been busy. Will check out the new FB page.

  20. This looks really good, and would be great for those
    needing a snack for traveling or hiking. I’m going
    to try it soon.

  21. Amanda

    I just got this out of my dehydrator this morning and it is delicious! I’m soaking more walnuts now to make more in the morning. I used fresh nutmeg, dried cranberries and raisins and frozen raspberries. It may have taken longer to dehydrate since they weren’t dried already, but worth the wait! Maybe it’s because I only have a tiny food processor, but the dates and water was kind of a messy (water spraying everywhere) affair. Is there another way to make it into paste or should I try mixing it all together before processing next time?

  22. sarah in the woods @ theforestroom.blogspot.com

    This looks WONDERFUL! I love that it’s raw and doesn’t contain oatmeal, since I can’t eat even the gluten-free kind.

  23. stephanie

    Thanks so much for this recipe. I just got this out of the dehydrator and it is delicious! I am soaking my walnuts for my next batch. I don’t think it is going to last long here. I have been craving a GF, vegan granola. Yeah! Thanks for sharing all your wonderful discoveries with us. Such a blessing.

  24. Meghan (Making Love In The Kitchen @ meghantelpnerblog.com

    Love how it clusters up into little balls of goodness.

  25. Andrea

    I have a question about soaking the walnuts in preparation for dehydration. I’ve never done this before so please bare with me as the answer to this question may seem obvious:

    Soak the walnuts and salt in a pyrex dish overnight. That seems to imply that the walnuts and salt are immersed in water. Would I be correct in assuming so?

    Thanks!

  26. Amanda

    yes, enough water that all the walnuts are submerged, although I find that I have to put more because they soak up quite a bit of water overnight. http://editor.nourishedmagazine.com.au/articles/crispy-nuts

  27. Ro

    Correct me if I am wrong, but preparing a food at a temperature of 118F and over kills the enzymes necessary to call a food raw.

  28. Do you bake it for 135 degrees for 24 hours?? Twice??

    I wasn’t sure if that was it, or heat the oven to 135, turn it off and put in the granola and bake…

    (hoping I made sense)

  29. Rebecca@ The Mummy Grapevine @ themummygrapevineblog.com

    Tried this recipe out the other day – it’s delicious.

  30. bob

    Is anyone able to tell me how many cups/serves this makes?

    Many thanks

  31. Carol

    Two years ago, I had to give up my house and all my lovely kitchen utensils. I actually haven’t missed it all and I love living simply. If I could take back one thing, it would be the food processor. I buy organic from a local farmer and would live off veggie soup, pesto, and hummus if I could! It would be so, so nice to be able to serve your recipes instead of salivating over them!! Thanks for being so generous and good luck everyone!!

  32. Louise Baker

    I don’t know what mulberries are — does anyone know of something else I could substitute that would give a comparable flavour and texture? Thanks.

  33. Sue Watson

    I didn’t know you could eat mulberries. There are none available here. Any suggestions for substitutes?

  34. Denise

    The mulberries from nuts.com are packaged at a facility with wheat. Nuts.com does not list mulberries as being gluten free. Are they safe for people with celiac disease?

  35. Susie

    I make mine with craisins, almonds, dates, (nut, dairy and gluten free dark choco chips) honey, almond butter,walnuts, shredded coconut and cinnamon

  36. Christy

    is there a way to do this without a dehydrator and without having to use my oven for 2 days for 24 hours..I could not make that work in our house very well…

  37. nancy

    Soak the pecans in salt overnight?

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