I love making raw granola, once your seeds are soaked and/or sprouted it’s a fairly simple process. Moreover it’s an easy recipe to adapt. This recipe is for a really simple blackberry flavored raw granola but you could easily substitute the blackberries for blueberries or any type of berry. You could even substitute for left over apple pulp from juicing. Normally I like to use fresh blackberries but since I make this recipe every few weeks throughout the year I can’t always get fresh organic berries. Usually when they are in season and on sale I buy a lot and put some in the freezer to use during the off season like when I made the granola in these photos. Modify this recipe by adding a 1/2 cup of raisins, cranberries, mulberries, currents, whatever you please. Coconut flakes are a yummy addition too! I find that the fruit and dates are enough sweetness for me especially since I usually add fresh fruit when I serve but if you like a sweeter option just add about 1/4 cup of coconut nectar.
Roberta’s Raw Blackberry Granola
Yields: 6- 7 Cups
4 C Buckwheat soaked 12-24 hours, drained and rinsed
1/2 C flax seeds soaked in 1 cup of water do not drain
1 1/2 C pumpkin seeds soaked 6 hours, drained and rinsed
1/2 C sunflower seeds soaked 6 hours, drained and rinsed
1/2 C sesame seeds soaked 6 hours, drained and rinsed
5-6 dates soaked for 1 hour then pitted and chopped
1 C of berries fresh or frozen
Fresh filtered water
*Optional 1/2 cup of dried coconut or fresh/frozen coconut meat
1. Combine buckwheat and flax seeds in a bowl. Add remaining seeds and mix well. Add optional dried coconut and mix well.
- Place berries and dates (and optional coconut meat) into the Vita-Mix container(or blender) in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to variable 5, blend for approx. 1 minute. Increase speed to variable 8 for 20 seconds, blend till smooth. Add water if necessary to facilitate blending. You want a paste like consistency.
- Add berry paste to seeds and mix thoroughly.
- Measure 3 cups and spread mixture evenly no thicker then 1/4 inch on dehydrator tray lined with mesh and teflex sheets. Dehydrate at 105 degrees Fahrenheit for 12 hours. Flip onto mesh only lined dehydrator trays and dehydrate for 18-24 hours.
- Serve with almond milk and fresh fruit. Store in a class container for 1 month on the shelf or 3 months in the fridge.