Granola
photo by Elanas Pantry
- Ready In:
- 72hrs
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 2 cups almonds
- 1 cup macadamia nuts
- 1 cup pumpkin seeds
- 1 cup raisins
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon celtic sea salt
directions
- Place nuts and seeds in a large bowl, cover with water and soak overnight.
- Place raisins in a separate bowl, cover with water and soak overnight.
- Place the raisins, along with their soaking water in a food processor and puree until smooth.
- In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water.
- Add nuts and seeds to the food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients.
- Transfer mixture onto two large parchment lined baking sheets.
- To make live granola, place in the oven on the lowest setting (usually 135 degrees) for 24 hours.
- For instant gratification, bake 45 minutes in the oven at 250 degrees; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit.
- Serve.
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Reviews
-
Now just how GREAT can it get! This recipe makes for a wonderful tasting granola! Followed the ingredient list then used the 45 minute baking time! Then chopped & added two more dried fruits ~ dates & tart Fuji apple chunks (VERY superior to the soft, almost tasteless apple slices)! Thanks for sharing your recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
RECIPE SUBMITTED BY
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<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.