Ingredients:
- 2 cups dried apricots
- 1 cup raisins
- 1 cup walnuts
- 3-4 cups 5 grain oatmeal (not instant)
- 1 cup almond flour or all-purpose flour
- 1 cup kefir (or yogurt)
- 1/4 cup ground flax seeds
- 1/4 cup coconut oil
- chai masala (can substitute for cardamom, cinnamon, nutmeg, cloves mixture)
- vanilla
- pinch of baking soda
- 1/2 tsp baking powder
- 1 cup water or can use almond milk
Soak apricots and raisins in hot water
Crush walnuts into small pieces
Soak flax seeds in 1 cup of hot water. Flax seeds will turn a little jelly-like and will serve as an egg substitute.
Cut apricots into small pieces
Mix gel-like flax seeds, soaked raisins, apricots bits, walnuts, kefir, vanilla, and coconut oil together. Separately combine oats, flour, baking soda and baking powder, and spices. Then combine both wet and dry ingredients.
The dough should be slightly glue-ey, not too liquid and not too dry. If too dry, add some water. If too liquid, add some more oat flakes.
Optional: add some sesame seeds
Pre-heat the oven to 275 F and grease the parchment paper. Make flat round patties about 2″ in diameter and place then on parchment paper. Bake for 25-35 min.
Lila is the Sanskrit word for Divine Play, Life is about Infinite Play... Passion, Beauty, Creativity, Freedom & Joy in the Present Moment
Showing posts with label Granola. Show all posts
Showing posts with label Granola. Show all posts
Cereal Bars
http://www.coolhunting.com/food-drink/cereal-bars.php
Make your own delicious and nutritious cereal bars with this super-simple recipe
by Graham Hiemstra in Food-Drink on 25 August 2011
Always on the look out for a healthy new snack, we called on our friend Janice Lipman from Eleven Eleven Wellness to introduce us to a new recipe. Lipman, originator of the Greeno Mojito we made together recently, introduced us to the basic Cereal Bar recipe by Tricia Williams of Food Matters. The healthful bars require minimal prep time, a short list of ingredients and most importantly taste great.
Reminding us of childhood, these straight forward bars are an organic option that's sure to be devoured by kids and adults alike. The bountiful bars hold a foundation of oats and rice cereal, held together by almond butter and honey and spiked with dried cranberries and sea salt. Below are the details on how to create a heaping serving of the delicious cereal bars.
Ingredients
1/2 cup Almond Butter
1/2 cup honey
1 cup rolled oats—toasted
1 cup puffed brown rice cereal
1/2 cup almonds—toasted and chopped
1/3 cup dried cranberries
pinch of sea salt
1/2 cup honey
1 cup rolled oats—toasted
1 cup puffed brown rice cereal
1/2 cup almonds—toasted and chopped
1/3 cup dried cranberries
pinch of sea salt
Instructions
Thoroughly melt the honey and almond butter in a small sauce pan, then add the melted mixture to a medium bowl containing the oats, cereal, almonds, dried cranberries, and sea salt. Stir until all is well combined. With wet hands or using a piece of wax paper press the cereal bar mixture into an 8 inch square pan that's been lightly coated in oil and lined with parchment paper. Once the mixture is pressed flat and even set the pan in the fridge for an hour to harden. Remove, cut into individual bars and enjoy.
Once you've given the original recipe a try we recommend experimenting with other dried fruits and even substituting the cranberries with coconut or chocolate chips to turn the bar from snack to dessert.
I Am Great - Raw Granola recipe - by Cafe Gratitude
1 1/2 cups soaked almonds
1/2 cup soaked sunflower seeds
1/2 cup soaked whole buckwheat
5 cups grated apple, (about 7 small apples), any kind
1/2 cup pureed dates (about 7 large dates) soaked for about 15 minutes
1/2 cup dried cranberries (or other dried fruit)
1/2 cup dry coconut flakes
1/2 cup agave nectar
1 teaspoon vanilla
2 teaspoons cinnamon
1/3 teaspoon salt
Rinse and drain the seeds. Place in food processor and quickly chop to reduce size of seeds only. Place mixture into large bowl. Grate apples, add to nut mixture. Puree dates in food process with the "S" blade attachment, if the dates are soaked for a short time (not too much or they'll be too soggy) it helps this process, if you forgot to soak the dates, add a little apple while pureeing, it will help. Add all the ingredients to the nut mixture and stir.
Prepare 2 dehydrator trays with Teflex sheets. Place 1/2 the mixture on each sheet, use your hands or a spreader to spread approx 3/8 inch thick. The mixture is moist, but that's a good thing, in the end it is wonderful and chewy. If you like it crunchy, use less apple. Dehydrate at 145 for 1 hour and then reduce temperature to 115 until done. When your granola is dry enough to peel off the Teflex sheets, do so and place onto the grid sheets. Continue to dehydrate until dry. Approx. drying time 48 hours...
1/2 cup soaked sunflower seeds
1/2 cup soaked whole buckwheat
5 cups grated apple, (about 7 small apples), any kind
1/2 cup pureed dates (about 7 large dates) soaked for about 15 minutes
1/2 cup dried cranberries (or other dried fruit)
1/2 cup dry coconut flakes
1/2 cup agave nectar
1 teaspoon vanilla
2 teaspoons cinnamon
1/3 teaspoon salt
Rinse and drain the seeds. Place in food processor and quickly chop to reduce size of seeds only. Place mixture into large bowl. Grate apples, add to nut mixture. Puree dates in food process with the "S" blade attachment, if the dates are soaked for a short time (not too much or they'll be too soggy) it helps this process, if you forgot to soak the dates, add a little apple while pureeing, it will help. Add all the ingredients to the nut mixture and stir.
Prepare 2 dehydrator trays with Teflex sheets. Place 1/2 the mixture on each sheet, use your hands or a spreader to spread approx 3/8 inch thick. The mixture is moist, but that's a good thing, in the end it is wonderful and chewy. If you like it crunchy, use less apple. Dehydrate at 145 for 1 hour and then reduce temperature to 115 until done. When your granola is dry enough to peel off the Teflex sheets, do so and place onto the grid sheets. Continue to dehydrate until dry. Approx. drying time 48 hours...
Granola
Apple Cinnamon Granola
2 cups of flax seeds
3 cups of water
2 apples sliced very small
1 cup of almonds
1 cup of raw cashews
1 cup of raisins
1 tbsp cinnamon
1 tsp sea salt
1 cup of honey
* Soak the flax seeds with 3 cups of water for 1 hour. Mix in the sliced apples, almonds, cashews, raisins, cinnamon, sea salt and honey. Spread evenly over the dehydrator trays and set the temperature at 115 degrees. Leave them in for 24 hours and then enjoy!
Raw Granola Bar Recipe:
2 cups of flax seeds
1 cup of water
3 cups of dried coconut
1 cup of dates
4 tablespoons of honey
1 tablespoon of cinnamon
* First soak the flax seeds in one cup of water for about thirty minutes. Next put the dried coconut into the food processor and process until very fine. Cut up the dates fine and then add them to the food processor and process until fine. Mix the Flax seeds with the coconut and date combo and then stir in the honey and cinnamon making sure everything is mixed together very well. Finally spread the mixture out on the dehydrator trays (about 1/2 inch thickness) and set the dehydrator to 115 degrees. Leave the granola in the dehydrator for about 12 hours or until crisp. Then, just break pieces apart.
Raw Granola Bars and Raw Granola....mmmm
1 apple chopped
1 ½ cup date paste (some dates soaked in a little boiling water and then whiz in the food processor until a paste is formed) I used figs for this because I didn’t have dates on hand
½ cup raw honey
2 Tbsp lemon juice – I used 4 Tbsp fresh squeezed orange juice
1 Tbsp vanilla
1 tsp cinnamon
½ tsp sea salt
½ cup sunflower seeds soaked 2 hours or more
2 cups raw almonds soaked 4 hours or more
3 cups raw pecans soaked 2 hours or more
1 cup raw pumpkin seed soaked 2 hours or more – used additional 1 cup sunflower seeds
1 cup dried cranberries or currants or sultanas – I left these out because I am avoiding raisins
Shreaded coconut, coconut oil, & dates could be added......mmm
- In a food processor whiz apple, date paste or soaked figs, honey, lemon or orange juice, vanilla, cinnamon, salt and the sunflower seeds to make paste. Transfer to a bowl
- Add to the food processor, remaining sunflower seeds, almonds, pecans, pumpkin seeds (don’t bother rinsing bowl). Coarsely chop in a few quick pulses. Add nuts and seeds to the bowl with fruit paste. Mix well
Spread onto baking paper or dehydrator sheets and place in dehydrator at 115 F for 8 hours
- Flip the granola over and peel away the paper
- Dehydrate another 12 hours until crunchy
- Break into pieces and once cooled store in the fridge in glass containers. Enjoy as Raw Granola Bars or Raw Granola – just break up into smaller pieces for granola
*Makes approx 10 cups, two full sheets of granola on the Excalibur dehydrating sheets which later fit almost into two quart sized jars.
Yummy!
Raw Carrot Cake Granola
2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
1 cups raw pecans, soaked for 6 hours and drained
1 cups raw walnuts, soaked for 6 hours and drained
1/3 cup raw coconut nectar, agave nectar or raw honey (or more if you prefer sweeter)
1/4 cup raw coconut butter
1 ripe banana
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/4 cup filtered water
1 Tbsp cinnamon
2 tsp cardamom
2 tsp ground ginger
1 Tbsp raw coconut oil, liquified
3 cups shredded carrots
1 cup golden raisins (optional)
Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain well. Place in a large bowl, along with the coconut, and nuts. In a food processor, combine the coconut nectar (or honey),coconut butter, banana, sea salt, vanilla, water, spices, coconut oil, and 1 cup of the carrots. Process until smooth and pour the mixture over the granola, add the remaining carrots, and mix well with your hands. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 12 hours or until crispy. Stir in golden raisins. Can be stored in an airtight container for a few weeks at room temperature.
2 cups of flax seeds
3 cups of water
2 apples sliced very small
1 cup of almonds
1 cup of raw cashews
1 cup of raisins
1 tbsp cinnamon
1 tsp sea salt
1 cup of honey
* Soak the flax seeds with 3 cups of water for 1 hour. Mix in the sliced apples, almonds, cashews, raisins, cinnamon, sea salt and honey. Spread evenly over the dehydrator trays and set the temperature at 115 degrees. Leave them in for 24 hours and then enjoy!
Raw Granola Bar Recipe:
2 cups of flax seeds
1 cup of water
3 cups of dried coconut
1 cup of dates
4 tablespoons of honey
1 tablespoon of cinnamon
* First soak the flax seeds in one cup of water for about thirty minutes. Next put the dried coconut into the food processor and process until very fine. Cut up the dates fine and then add them to the food processor and process until fine. Mix the Flax seeds with the coconut and date combo and then stir in the honey and cinnamon making sure everything is mixed together very well. Finally spread the mixture out on the dehydrator trays (about 1/2 inch thickness) and set the dehydrator to 115 degrees. Leave the granola in the dehydrator for about 12 hours or until crisp. Then, just break pieces apart.
Raw Granola Bars and Raw Granola....mmmm
1 apple chopped
1 ½ cup date paste (some dates soaked in a little boiling water and then whiz in the food processor until a paste is formed) I used figs for this because I didn’t have dates on hand
½ cup raw honey
2 Tbsp lemon juice – I used 4 Tbsp fresh squeezed orange juice
1 Tbsp vanilla
1 tsp cinnamon
½ tsp sea salt
½ cup sunflower seeds soaked 2 hours or more
2 cups raw almonds soaked 4 hours or more
3 cups raw pecans soaked 2 hours or more
1 cup raw pumpkin seed soaked 2 hours or more – used additional 1 cup sunflower seeds
1 cup dried cranberries or currants or sultanas – I left these out because I am avoiding raisins
Shreaded coconut, coconut oil, & dates could be added......mmm
- In a food processor whiz apple, date paste or soaked figs, honey, lemon or orange juice, vanilla, cinnamon, salt and the sunflower seeds to make paste. Transfer to a bowl
- Add to the food processor, remaining sunflower seeds, almonds, pecans, pumpkin seeds (don’t bother rinsing bowl). Coarsely chop in a few quick pulses. Add nuts and seeds to the bowl with fruit paste. Mix well
Spread onto baking paper or dehydrator sheets and place in dehydrator at 115 F for 8 hours
- Flip the granola over and peel away the paper
- Dehydrate another 12 hours until crunchy
- Break into pieces and once cooled store in the fridge in glass containers. Enjoy as Raw Granola Bars or Raw Granola – just break up into smaller pieces for granola
*Makes approx 10 cups, two full sheets of granola on the Excalibur dehydrating sheets which later fit almost into two quart sized jars.
Yummy!
Raw Carrot Cake Granola
2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
1 cups raw pecans, soaked for 6 hours and drained
1 cups raw walnuts, soaked for 6 hours and drained
1/3 cup raw coconut nectar, agave nectar or raw honey (or more if you prefer sweeter)
1/4 cup raw coconut butter
1 ripe banana
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/4 cup filtered water
1 Tbsp cinnamon
2 tsp cardamom
2 tsp ground ginger
1 Tbsp raw coconut oil, liquified
3 cups shredded carrots
1 cup golden raisins (optional)
Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain well. Place in a large bowl, along with the coconut, and nuts. In a food processor, combine the coconut nectar (or honey),coconut butter, banana, sea salt, vanilla, water, spices, coconut oil, and 1 cup of the carrots. Process until smooth and pour the mixture over the granola, add the remaining carrots, and mix well with your hands. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 12 hours or until crispy. Stir in golden raisins. Can be stored in an airtight container for a few weeks at room temperature.
Subscribe to:
Posts (Atom)