Homemade Granola

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Homemade Granola

This makes a large batch of granola.  Make it a weekend project and you are set to go for weeks. It’s gluten-free and diabetic friendly if you use a low-GI (glycemic index) sweetener, such as coconut syrup or agave syrup. It can be raw vegan if you have a dehydrator. Try adding some fresh fruits and eat with almond milk!

Why soaking nuts? Nuts as well as seeds and beans contain enzyme inhibitors and phytates (phytic acid). Enzyme inhibitors deactivate digestive enzymes and metabolic enzymes, and phytates block the absorption of minerals, such as zinc, calcium, magnesium, copper, and iron. Phytates are also contained in all the grains, and a diet high in grains, nuts and seeds may lead to mineral deficiencies and bone loss. Soaking removes or significantly reduces the effect of these enzyme inhibitors and phytates, aids digestion, and increases the absorption of vitamins and minerals. It also improves the palatability of nuts, especially almonds and walnuts. Try soaking almonds overnight. You will see the big difference in taste. The amount of time required for soaking varies. You can easily find soaking charts for nuts, seeds and grains on the Internet by a quick Google search. A few nuts, such as Brazil nuts and macadamia nuts, contain very little enzyme inhibitors and thus do not require soaking.

Granola on Dehydrator Trays

Granola on 5 dehydrator trays ready to be dehydrated

 

Ingredients
32 oz gluten-free rolled oats (extra thick or regular)
3/4 cup raw almonds, soaked overnight or for 10-12 hours
1/2 cup walnuts, soaked for 4 hours
1/2 cup raw pumpkin seeds, soaked for 6 hours
1/2 cup raw sunflower seeds, soaked for 6 hours
1  cup unsweetened coconut flakes
2/3 cup extra-virgin, cold-pressed olive oil
1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup
1 1/2 Tbsp ground cinnamon
1/2 Tbsp ground nutmeg
1/2  Tbsp ground cloves
1 1/2 – 3 cups dried fruits/freeze-dried fruits

Instructions:

  1. In a large mixing bowl, combine all the ingredients except for dried fruits.
  2. Spread a thin layer of combined ingredients onto baking pans and bake at 300°F/150°C for 20 minutes.
    (Or if you have a dehydrator, spread a thin layer of combined ingredients onto 5 dehydrator trays lined with a dehydrator sheet and dehydrate at 115F/46C overnight.)
  3. Take out of the oven and add dried fruits. Stir around and let cool.
  4. Repeat the above steps until all of your granola is cooked.
  5. Add dried/freeze-dried fruits. (I used 1/2 cup currants, 1/2 cups cranberries, 1.2 oz (34g) freeze dried raspberries and 1.2 oz (34g) freeze-dried blueberries.)

 

Homemade Granola

With fresh fruits and almond milk

 

NOTE: Some folks who are not equipped with a dehydrator or convection over that can handle multiple trays or baking pans at the same time might not want to repeat the baking process many times. In case you wish to make a smaller batch, here is a list of ingredients scaled down to a half.

16 oz gluten-free rolled oats (extra thick or regular) (half a bag)
1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10-12 hours
1/4 cup walnuts, soaked for 4 hours
1/4 cup raw pumpkin seeds, soaked for 6 hours
1/4 cup raw sunflower seeds, soaked for 6 hours
1/2  cup unsweetened coconut flakes
1/3 cup extra-virgin, cold-pressed olive oil
3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup
2 1/4 tsp ground cinnamon
3/4 tsp ground nutmeg
3/4 tsp ground cloves
2/3 – 1 1/2 cups dried fruits/freeze-dried fruits

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