almost savory VEGAN GRANOLA

GRANoooooooooOLA a la Husband?

My husby just got back into town after a couple weeks and he mentioned that he would love some granola, so while he’s sleeping, I thought I’d concoct something that suits his taste buds (and mine, too, of course…)

a less girlie, very earthy gift package

a less girlie, very earthy gift package


This is what will start off our Lunar New Year week–healthy, full of fiber food!
mixed up and ready to bake/dehydrate

mixed up and ready to bake/dehydrate


INGREDIENTS
2 1/2 cups rolled oats
1/2 cup quinoa flakes
1/2 cup raw soaked and dehydrated pumpkin seeds
1/4 cup raw soaked and dehydrated sunflower seeds
1/8 cup chia seeds
1/3 cups moderately chopped dried figs (or fruit of choice)
2 tbsp ground Korintje cinnamon
1 1/2 tsp organic Aztec sea salt
1/8 tsp fresh ground nutmeg
1/8 cup dates of choice, soaked and pitted
1/4 cup warmed coconut oil
drizzle of water
2 tsp pure vanilla paste
1/2 cup of apple/apricot sauce
1/4 palm sugar (optional– add more dates and/or stevia if you prefer)
This granola is not sweet in my opinion, so add honey or molasses as you need if glycemic balance is not a concern.

MIX IT UP
1. In a large bowl, stir together the oats, cinnamon, salt and nutmeg.
2. In blender or food processor, mix your apple/apricot sauce, dates, palm sugar, vanilla paste, and coarse Aztec salt into a medium thick paste
3. Pour paste over the dry ingredients, mix, then drizzle the melted coconut oil as well…continue to stir until all the dry ingredients are well coated. YUMM… this already tastes good.

If you want TO BE MORE RAW–USE A DEHYDRATOR
4. Transfer the granola to a Teflex-lined dehydrator tray and spread into a thin (about 1/2 inch thick), even layer. Dehydrate for 8 to 10 hours at 110F. The aroma will warm up any house and heart! 🙂

or… do a classic granola with your OVEN (I am going to do half and half for me and my husby!)
4. Preheat the oven to 300F. Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer. Bake for 25-30 minutes, gently stirring every 10 minutes. Let cool. Keep the clusters or make loose…your texture preference.

Note on taste… I found the dehydrated version tasted “lighter” while the baked version had a bit more full of a earthy flavor.

And for those wondering about the title of my blog… this granola is almost savory in flavor because the Aztec sea salt lends such a rich, almost-umami-like taste. Definition of umami here: http://en.wikipedia.org/wiki/Umami

Plus, I found the Korintje cinnamon has a more earthy, deep, rich flavor than my usual Ceylon I use in sweeter recipes.

Here’s where you can find out more about why I added more salt that you may come to expect! Look up Aztec Sea Salt or click this link!

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