The simple thought of warm apple pie and ice cream is enough to get me softening butter, weighing sugar and sifting flour… but I gave that shit up years ago (as a chef, I’m far too lazy to bake…and whats the point – you have to eat the whole lot and its no good for you!)
This recipe gives weeks of apple pie nostalgia and is packed with nutritional benefits!
Have it with fruit and coconut yoghurt for brekky or as a snack before or after work/gym/school.
By soaking and dehydrating the seeds and nuts, we unleash all of their nutritional value (and they just taste better). To sweeten, it’s a whole apple, some dried cranberries and a squirt of pure, organic maplesyrup.
- 1/2 cup organic buckwheat
- 1 cup organic, raw almonds
- 1/2 cup organic pumpkin seeds
- 1/2 cup organic sunflower seeds
- 1 cup shaved coconut
- 1 tblsp vanilla extract
- 1/4 cup dried cranberries
- 1 Tablespoon ground cinnamon
- 1 apple, grated or pureed
- 1/4 cup pure maple syrup
- Soak the buckwheat, seeds and almonds in plenty of cold water on the bench overnight.
- Drain and rinse well, then pulse in your food processor to an even, chunky consistency (careful not too smooth or you lose the texture)
- Mix remaining ingredients together and combine with the seeds and nuts
- spread evenly onto trays for your dehydrator (or your oven on very low) set to 55 degrees and dehydrate overnight or until crunchy and delicious.
- Store your granola in an airtight jar in the pantry. It will last way longer than it takes to eat it all up!
- soaking and dehydrating at very low temperature - also known as "activating" protects the live enzymes of your organic nuts and seeds and allows your body to best absorb their nutrients. If you cant wait you can toast your granola at 140C in the oven over about 30-45 minutes stirring carefully and it will still be super yummy.