|grrrrRAWnola over raw blueberry yogurt (for yogurt recipe see the bottom of this recipe)|
Base grrrrRAWnola Ingredients:
- 1 cup raw oats
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 cup raw cashews
- 1/4 cup dried cranberries
- 1/4 cup dried golden raisins
- 1/4 cup dried papaya
- 1/4 cup dried pineapple
- 1/4 cup coconut shavings
- 1/4 cup flax seeds (optional)
- 1 tsp vanilla extract (optional)
- dashes of cinnamon (optional)
Raw Carmel Sauce Recipe here
Instructions for making the grrrrRAWnola
- Pre-soak all of your nuts. For proper soaking times of nuts click here.
- Soak your raw oats for about 10-15 minutes in hot water. It will look a little like oatmeal, but much coarser.
- Rinse the pre-soaked nuts.
- Chop the nuts (optional-see tip below).
- Put all of the nuts, oats, seeds and dried fruit into a bowl.
- Pour with your carmel sauce.
- Stir thoroughly.
- Add the vanilla extract and cinnamon (optional).
- Let it sit in the fridge for at least an hour. I do this so the sweetness will have an opportunity to marinate throughout, prior to dehydrating.
- Stir again.
- Clump into pieces on your dehydrator.
- If you make bars...don't clump it...spread it out and half way through the dehydrating process slice them into desired pieces.
|The clustered grrrrRAWnola is just the right size!|
|This what the bars will look like...I love them as great on-the-go snacks!|
|And they go with my favorite snack...Gala Apples!|
(a) Chop the larger nuts, should you choose...I typically don't chop them, because I like the bulky nuts and the way they clump and hold everything together. If you choose, however, to turn this into grrrRAWnola bars...then I highly recommend chopping the nuts, as I did in the pic below.
(b) Dehydration time may vary, but I dehydrated mine on 110 degrees for 1 day. Then for the second day I dehydrated it on 95 degrees. Again, dehydration time may vary, feel free to do a taste test to determine time length for un-cooking.
(c) If you choose not to make the carmel sauce. A nice sticky sweet substitute is honey or raw blue agave. Try using about 1/4-1/2 cup stirring it in with a little warm water.
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