Comments on: Granola

By: The Urban Homestead Experiment » Blog Archive » Leaving on a jet plane….

Fri, 11 Jun 2010 20:14:18 +0000

[...] Granola Here is another recipe inspired by Elana’s Pantry. Seriously, the best granola or snack – EVER! And it’s raw, so you get to keep all [...]

By: cathy hastings

cathy hastings — Wed, 03 Mar 2010 16:50:52 +0000

Hi elana I absolutely love your website! Question... If we are killing most of the enzymes @ 135 and all of them @250 is the soaking of the nuts really necessary? Just wondering. Thanks for all your "deliciousness"!

By: ~M

~M — Mon, 08 Feb 2010 00:39:15 +0000

I used to have this problem of wet granola, but implementing some of these changes helped a lot and now we love our granola! If the granola is still wet after the recipe's baking time, I recommend letting it bake for maybe 10-15 minutes longer. Then, shut off the oven, and keep the door closed with the granola inside. By the next day, it should have dried out considerably. (In my incredibly arid apartment, I might be able to leave the granola on the baking sheet on the kitchen island with the same effect).

If you hydrated your raisins with 1 cup of water, next time I suggest using only 1/2 cup of water. Since I've been using only 1/2 cup of water, my batches come out much better, though I still dehydrate them further by leaving them in the closed oven overnight. Another option is to soak your nuts for a bit less time; I used to soak for 24 hours or so, but now for around 12 hours.

I do *not* recommend raising the temperature beyond 250ºF or your nuts will burn.

Good luck!

By: Pam

Pam — Sun, 07 Feb 2010 16:42:05 +0000

Does the granola have to be "dry" when you take it out of the oven?? Mine's been in for almost an hour and it's still pretty wet...

By: Basic Raw Granola | GNOWFGLINS™

Basic Raw Granola | GNOWFGLINS™ — Wed, 16 Dec 2009 16:50:52 +0000

[...] that way – and it includes coconut oil and sprouted flour! Elana’s pantry features a raw grain-free granola that is made similarly to mine. So between these, I think you’re [...]

By: ~M

~M — Thu, 17 Sep 2009 13:10:33 +0000

Hi Elana,

I read in your book that you recommend organic fruit spread (jam) due to the concentrated nature of the product. Would that also be true for something like raisins (or dried fruit in general)? Thanks!

By: ~M

~M — Mon, 22 Jun 2009 02:51:38 +0000

Yeah, you're right that the oven works much better, though I did eat the crockpot version. This is fabulous with coconut milk...maybe one day you'll make coconut milk from scratch too.

I also sometimes add black sesame seeds as part of the nuts/seeds...they taste great (but check your teeth! :) )

By: elana

elana — Tue, 17 Feb 2009 00:36:26 +0000

Onelasttime,

Yum! Amazing.

Elana

By: Onelasttime

Onelasttime — Sat, 14 Feb 2009 16:51:18 +0000

This is a GREAT recipe.

I have made three variations:

* as posted

* using dried cranberries instead of raisins

* using dried mango and cashews (macadamia nuts seem to be lacking from the four stores I tried)

They are all so nice. Thank you!

By: elana

elana — Mon, 24 Nov 2008 18:47:19 +0000

Helene,

Feel free to experiment and make it any way you wish, the soaking activates enzymes in the nuts and gets them to just barely begin a sprouting process.

Best,
Elana