Fruit Sweetened Paleo Granola
I love making this granola knowing that the nuts and seeds I'm using have been properly prepared to maximize nutrition. It truly feels like a healthy option for an added crunch to coconut yogurt, atop a smoothie bowl, or just eaten alone. You can modify the recipe to incorporate dried fruit of choice and can even replace nuts or seeds with your favorites- just keep ratios the same. This recipe is suitable for those doing a Whole 30, and can also be enjoyed in moderation on a keto diet.
Why soak and dehydrate nuts and seeds?
Nuts and seeds contain anti-nutrients such as phytic acid which can cause problems by binding to nutrients in the body. This is a problem because this can contribute to mineral and vitamin deficiencies, as well as digestive upset. Phytic acid binds to minerals in the gut before they're able to be absorbed, and can also reduce the digestibility of starches, proteins, and fats.
When soaking nuts in warm water and salt, you help to break down a lot of these anti-nutrients making the beneficial nutrients they contain more available to the body. By properly preparing nuts and seeds, you are essentially 'unlocking' all of the potential benefits that they have to offer, and increasing the absorption of vitamins and minerals like B12, iron, phosphorus, magnesium and zinc.
Ingredients:
- 1 cup raw macadamia nuts
- 1 cup raw walnuts
- 1 cup raw pecans
- 1/2 cup raw sunflower seeds (divided)
- 1/4 cup melted coconut butter (manna)
- 2 tbsp. melted coconut oil
- 1 cup flaked coconut
- 1/2 cup shredded coconut
- 1 cup raisins or currants (or 1/2 cup currants + 1/2 cup freeze-dried apple bits)
- 2 1/2 tbsp. cinnamon
- 1/2 tsp. vanilla
- 1/8 tsp. fine sea salt
Directions:
1) Soak all of the nuts in a bowl with 1 tablespoon of salt and warm water - enough to cover them (no need to measure water). Soak sunflower seeds in separate bowl with 1 tsp. salt and warm water. Let sit at room temperature for at least 7 hours or overnight. *I usually start soaking them while I am making dinner around 5:30pm, and then rinse them the next morning around 6:00 am - so approximately 12 - 13 hours.
2) Drain water from nuts in a colander soaking up any extra water with a paper towel. Drain water from sunflower seeds separately. Place 1/4 cup of sunflower seeds and all of the nuts in a food processor or high powered blender (my Vitamix works well for this). Pulse until texture resembles chunky oatmeal, or desired consistency.
3) In a separate bowl stir to combine melted coconut oil, melted coconut butter, cinnamon, fine sea salt and vanilla. *I find that melting coconut butter works best when you place the glass jar of coconut butter in a pan of simmering water. Simmer until it has the consistency of honey.
4) In a large bowl add ground nuts and sunflower seeds, coconut flakes, shredded coconut, raisins or currants, and reserved 1/4 cup of whole sunflower seeds. Pour coconut butter mixture into bowl, then stir to combine at least 2 - 3 minutes to ensure that you have properly coated all ingredients.
5) Spread granola out evenly into a thin layer on 2 parchment-lined baking sheets. Place in oven and dehydrate at 170 degrees F, for approximately 6-7 hours or until you have reached desired level of crunch. The amount of time will vary depending on how coarse your nut/seed mixture is. *Alternatively you can use a dehydrator, and follow the instructions that come with the machine. It will take longer as this is usually at a lower temperature of around 130 degrees F.
**If you are using freeze dried apple pieces then make sure to toss them in with the granola right after you have taken it out of the oven.
Allow granola to cool on baking sheet before storing in an airtight container
ENJOY!
