Raw ‘Toasted’ Fruit & Nut Granola

By Claire Georgiou, Reboot Naturopath, B.HSc ND

I have to admit, this is my favorite paleo type muesli recipe I’ve made yet, and I’ve had quite a few trial runs! It’s a great breakfast option on its own with your favorite milk but it can also be sprinkled on yogurt or as a topping to stewed fruit for breakfast or as an anytime-snack on its own. Nuts and seeds have a long myriad list of nutrients such as magnesium, calcium, iron, zinc and B vitamins. I hope you enjoy this recipe as much as I do! You can easily use substitutions on this list. I used my dehydrator but you can use your oven at a very low temperature.

Ingredients

½ cup (70 g) macadamias
½ cup (70 g) almonds
½ cup (70 g) cashews
½ cup (85 g) buckwheat
4 tbsp sunflower seeds
4 tbsp pepitas
4 tbsp sesame seeds
4 tbsp chia seeds
2 tbsp goji berries
4 dates, pitted, chopped
2 tbsp raisins (sultanas)
4 tbsp ground flaxseeds
2 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp cinnamon
¼ tsp ground cloves
sea salt, to taste

Directions

Soak all of the nuts, seeds (not the ground flaxseeds) and dried fruit in filtered water for 6-8 hours then rinse.
Preheat your oven (if not using a dehydrator) to 120F (50C) or less if you prefer.
Dry the mixture with a clean tea towel or absorbent paper towel then pulse in a food processor to break up the mixture a few times.
Add in the flaxseeds, coconut oil, maple syrup, spices and salt.
Line a baking tray with baking paper and spread the mixture out and bake in the oven for 8-10 hours or a dehydrator for 10 hours or until a crunchy texture is reached. May need to toss mixture to even up the drying.
Break it up into pieces then store in an air-tight container for up to 4-6 weeks.

Prep Time: 6 hours

Cook Time: 10 hours

Total Time: 16 hours

Servings: 10

Substitutions

Maple Syrup – rice malt, honey
Coconut oil – grass-fed ghee

Calories: 250

Fat: 17g

Trans Fat: 3.5g

Cholesterol: 0mg

Sodium: 125mg

Carbohydrates: 21g

Fiber: 5g

Sugars: 9g

Protein: 6g