Now don't be intimidated by all the step's. If you are really not concerned with the RAW deal then you can do what I did. I take any RAW nuts that I want to use. Slightly chop to desired pieces and then mix with date mixture. I spread onto parchement covered baking sheets and bake in oven on lowest temp. for 45 minutes...
I also added some raw Oatmeal to the nuts. It makes for an awesome variety...I can't keep this in my house for any lenght of time..It is soooooo good.
This delicious rawnola is naturally sweetened with raw dates and honey and the hint of the fresh vanilla gives a unique flavor with each mouthful. I love to snack on this when I have a "sweet craving" or just needs somethin' crunchy.
This granola is 100% raw, dehydrated at the low temperature of 105F. Enzymes are said to withstand a food temperature of no higher than 118F. If you do not have access to a dehydrator you may make this in the oven at the lowest temperature possible. OR you can do this au natural and dry the rawnola in the warm sun outside (protected from unwanted pests of course!)
HOW TO SOAK
Soaking is extremely easy and takes just a few minutes. You MUST start with raw nuts. Pour the nuts or seeds in bowls (do not mix different types of nuts or seeds because they all require different amounts of soaking times). Cover the nuts/seeds with warm, filtered water (I pour filtered water in a tea kettle and heat until warm, not hot!). Cover the bowl with a paper towel to keep the buggies out and leave alone for the appropriate time. If you notice the water being absorbed feel free to add more warm water to keep them covered. Once your seeds/nuts are done soaking drain the water and rinse well with cold water. Dry the nuts completely either on the counter, in a dehydrator, or in the warm sunshine. Store them in glass jars in the refrigerator or freezer (Nuts spoil easily and are best stored in the fridge or freezer).
***FOR A MORE CRUNCHY RAWNOLA AND LESS DEHYDRATING TIME DRY YOUR SOAKED NUTS COMPLETELY AND THEN PROCEED WITH THE RECIPE***
-Cashews, Pine Nuts, & Macadamia Nuts: 1-2 hours (these will get slimy if soaked too long)
-Pumpkin, Sesame, & Sunflower Seeds: 4-8 hours
-Brazil nuts, Pecans & Walnuts: 4-6 hours
-Almonds, Hazelnuts & Pistachios: 7-24 hours
* I like to soak all nuts and seeds (aside from cashews, pine nuts and macadamia nuts) overnight or longer. This can sometimes result in the seed/nut sprouting or growing a little "tail". This is very normal and very nutritious. I hope to learn more about sprouting and sprouts because they are rich in life giving nutrients.
Vanilla Bean Raw-Granola
- 2 cups raw almonds (soaked)
- 1 cup raw walnuts (soaked)
- 1 cup pumpkin seeds (soaked)
- 1 vanilla bean, seeds scraped
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 6 pitted raw dates (if you buy dried dates soak them in warm water until they are plump and juicy)
- 1/4 cup water
- 2 TBSP honey
To make the binding ingredients place the dates, water,honey, vanilla seeds, salt and cinnamon in a food processor and process on high until a paste forms. Set aside.
Then place your nuts and pumpkin seeds in a food processor and coarsely chop (do not over process or you will have nut flour!).
Pour the chopped nut mixture in a bowl and toss with the date mixture. Make sure you coat the nuts evenly.
To Dry in Dehydrator: pour the rawnola onto your teflex sheet (with the mesh screen and tray underneath) and spread evenly unto a thin layer. Dehydrate at 105F (to keep the rawnola truly "live") for 24-48 hours depending on how crunchy you want it.
To Dry in the Oven: Line a couple of cookie sheets with parchment paper (not wax paper) and spread the granola evenly into a thin layer. Place in your oven at the lowest degree possible and dry until it is your desired texture.
To Bake in the Oven: Preheat oven to 250F. Line a couple of cookie sheets with parchment paper (not wax paper) and spread the granola evenly into a thin layer. Bake for about 30-45 minutes until is is your desired texture.
Makes about 4 cups.