Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 381 kcal | 108 kcal |
| Protein | 10.9 g | 3.1 g |
| Fat | 16.9 g | 4.8 g |
| saturated | 6.2 g | 1.8 g |
| Carbohydrate | 40 g | 11.3 g |
| sugars | 9.5 g | 2.7 g |
| Fibre | 9.8 g | 2.8 g |
| Sodium | 67 mg | 19 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 3 cups raw nuts and seeds
- 11 cups pure warm water
- 1 to 1 1/2 cups pure water
- 1 to 1 1/2 cups flour-free dates, chopped pieces or pitted whole dates, (or raisins or fig pieces)
- 6 cups rolled oats, gluten-free if desired or any flaked grain such as spelt
- 2 cups flaked coconut chips
- 3/8 cup raw apple cider vinegar
- 2 cups of coconut water or apple juice
- 5 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1/2 tablespoon (8 ml) ground nutmeg
- 1/2 tablespoon ground cardamom
- 1 tablespoon (15 ml) vanilla essence
- 1/2 teaspoon sea salt
- 710 g apples (about 4 medium), grated
Instructions
- Put the nuts and seeds in a medium-sized bowl along with about 5 cups of warm water (to cover generously). Cover with a towel and let soak overnight in a warm place, 8 to 12 hours.
- Put the date pieces in a small bowl, along with 1-1/2 cups of water. Cover with a plate or towel and let soak overnight, 8 to 12 hours.
- Put the rolled oats in a large bowl, along with 6 cups of warm water, apple cider vinegar and coconut water or apple juice. Cover with a plate or towel and let soak overnight in a warm place, 8 to 12 hours.
- When the soaking time is complete, drain the nuts and seeds, discarding the water and put in a large mixing bowl.
- Blend the dates, their soaking water, all the spices and salt in a blender or food processor until smooth. Add this paste to the large bowl with the nuts and seeds.
- Drain and rinse the oats in a fine colander or sieve. The drier you can get them, the quicker the dehydrating process with go. Add them to the big bowl with the date paste, nuts, seeds and add the grated apple. Toss gently to mix well.
- Spread thinly (6 mm) on a non-stick mat lined dehydrator tray. This amount of granola fills almost 5 trays.
- Dehydrate at less than 46 °C for 16 hours. About halfway through the dehydrating time, check in on its process. Granola crispness is such a personal thing, I love mine super crunchy so leave it in as long as I can, my mum likes it super gooey so this would probably be a good time for her to take it out. Your granola - your preference!
- When done, remove from the dehydrator and place the granola in a big bowl and break up into bite-sized chunks. Let cool completely before transferring to an airtight glass jar for storage.
