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• ½ cup raw pecans
• ½ cup raw hazelnuts
• 1 cup raw almonds
• 1 cup raw walnuts
• ¼ cup raw sunflower seeds
• 1 tablespoon golden flax seeds
• 1 tablespoon cinnamon
• 1 cup honey, melted
• 3 tablespoons coconut oil
• 2 tablespoons raw cacao
• 1½ tablespoons vanilla
• ¾ teaspoon sea salt (plus 1 teaspoon for soaking water)
• ½ cup shredded coconut, unsweetened
• ¼ cup dark chocolate chunks
• ½ cup freeze dried strawberries
1. Soak all of the nuts in enough water to cover them; mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time. Soak the sunflower seeds in a separate bowl, following the same procedure as above.
2. Drain the nuts and seeds and place on a paper towel to absorb the remaining water. Keep half of the sunflower seeds separate.
3. Place all of the nuts and half of the sunflower seeds in the bowl of a food processor. Grind them until they resemble the size of oats.
4. Melt the coconut oil, honey, vanilla, and cacao over medium heat until the cacao has dissolved.
5. Add in the coconut oil mixture, cinnamon, and sea salt. Pulse until combined.
6. Next, add the last half of the sunflower seeds and the flax seeds and pulse once or twice, until they are roughly chopped and mixed into the nut mixture.
7. Remove the blade, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3 parchment covered dehydrator trays. Spread it evenly into a thin layer.
8. Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but it will crisp up after cooling.
9. Once cooled, stir in the chocolate and strawberries, and store in an airtight container for 2-3 weeks.
Note: You can also dehydrate in the oven. Just place the granola on 3 parchment-lined baking sheets in the oven at 170 degrees; use a wooden spoon to keep the oven door open a crack, in order to let the moisture out. After 2 hours, carefully stir the granola. Dry for another hour. Turn the oven off, close the door completely, and dry for one more hour.
Reprinted with permission from Against All Grain (Victory Belt Publishing) by Danielle Walker