Raw Granola Recipe: Goji Berry Granola

Raw Gluten-Free Goji Berry Granola
Making raw granola is easier than you might think and offers a lot of advantages over store-bought. Packaged cereals these days are loaded with processed sugar. Making your own granola is a great way, actually the only way, to really know what’s in the cereal you’re eating. Do you recognize all the names of the ingredients on the back of those cereal boxes? Also, it’s rare to find a conventional granola that’s totally organic, wheat-free  and gluten-free and that doesn’t use roasted nuts or seeds. I love to make my granola with sprouted buckwheat. Read this article if you want to discover the top 10 reasons buckwheat makes an awesome grain alternative.

Benefits of making your own raw granola:

  • Easy to make
  • Takes minimal time to prepare
  • You have total control over quality of ingredients
  • You can make big batches at a time to last you at least a month (this recipe keeps great in the fridge)

Making granola is so easy – once you understand the basics, you can mix and match it up in any way that you like. For this recipe you will need a food processor and a dehydrator. This recipe will make you enough to last you a whole month’s worth of granola. It’s very nutrient dense so no need to eat so much all in one sitting! These ingredients are just estimates, feel free to change it up in any way that you like! The base: 5 Cups of buckwheat. Ok, so this is the only part requiring explanation. I make most of my granola’s with a sprouted buckwheat base. This means that I take about 5 cups of raw, hulled buckwheat – must be raw, not roasted for it to sprout. I usually just start by rinsing it as much as I can. Rinse, rinse, rinse and then rinse some more. You’ll see this kind of slimy water come off of it, rinse until it’s the least slimy that you can get it, it’s just starches coming off of it. Then places the buckwheat you just rinsed in a bowl, submerged in water for about 8 hours, then transfer to a colander and rinse some more. I love to use colanders that rest over my sink, so I just keep it in that to sprout in for another 24 hours. Sometimes I’ve even sprouted my buckwheat for up to 3 days. If you decide to do this, it requires rinsing very well 2 times per day and also making sure that you try to shake off excess water after the rinse, so it doesn’t start to ferment. I recommend after the initial 8 hour soak, that you just sprout it for another 24 hours and rinse at least 2-3 times in that time span. You will see the tails starting to sprout and grow! Then you can time the soaking of your other seeds, about 6-8 hours before you start making your batch of granola. This takes some getting used to but once you get the hang of timing, it’s super easy!

Raw Goji Berry Granola Recipes

Essential Kitchen Equipment

For this raw granola recipe, you will need a food processor and a dehydrator. These are two essential raw food kitchen tools I highly recommend.

  • 5 cups sprouted buckwheat (this means that you soak the buckwheat groats for at least 8 hours and then rinse them like crazy!)
  • 3 cups soaked sunflower seeds (6-8 hrs)
  • 3 cups soaked pumpkin seeds (6-8 hrs)
  • 3 cups soaked sesame seeds (6-8 hrs)
  • You can soak all of the seeds in one big bowl as they will all be going to the same place.
  • 2 cups flax-seed soaked in a separate bowl about 2 hours before you start making the granola. Add about double the amount of water to flax seeds, it will soak all of it up.
  • 2 cup goji berries. Depending on the goji berries that you have, if they are really hard, I like to soak them in water for about an hour. A little tip is to use the water that comes off the soaked goji berries for the date paste down below.

Place all the sprouted (rinsed and drained) seeds and buckwheat into one big bowl and mix.

  • Place 2.5-3 cups of dates (pitted) in the food processor with either a little water (you can use almond milk or coconut water instead of you have) and make a date paste. Run the processor until dates are nice and smooth, this will also act as a binder) When nice and smooth, add to the bowl.
  • Add 3 cups coconut shreds
  • 2-3 cups raisins
  • 2.5 cups of organic honey (if you are vegan, you can use whatever sweetener you like. I’m not a huge fan of agave, but you can use that, coconut sugar, use a larger portion for the date mix, or add lucuma powder or whole leaf organic stevia to the mix)
  • 2 Tablespoons Pumpkin Pie Spice (if you have it)
  • 10-12 teaspoons of cinnamon
  • 2 Tablespoons of vanilla
  • 1 Tablespoon salt

Mix all these ingredients thoroughly in a big mixing bowls. Easiest to use your hands and really mix everything well. It should have a wet and slightly sticky consistency. Place on dehydrator trays (no need for teflex sheets) and score it so that it looks a little chunky so that it dries into clusters that resemble granola, you can do this with your hands or with a spatula, running lines diagonally in both directions. Start with the dehydrator on at 150 degrees for the first hour, then turn it down to 115 for the remainder time. Should take another 15-20 hours. You can take it as far as you like. My absolute favourite is to have some warm right out of the dehydrator when it’s about 2/3 rds done so it’s still a little gooey, and so warm and delicious. If you dehydrate it very well you don’t need to keep it in the fridge, the cupboard with do fine, in a ziplock or a glass container. Some people like to keep it not fully dehydrated, if you do this, keep it in the fridge and remember it might not keep for as long. Get creative with this recipe and with making your own granola’s and please let me know how it goes! Laura Dawn Aloha from the Big Island of Hawaii

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