Category

Raw

Cultured Cashew Curry Cheese Log

This Cashew Log was a huge hit at a local Christmas market that I recently participated in! Flavoured with curry powder and then studded with chopped cranberries, crystallized ginger, and lightly toasted pecans, it has the texture of cream cheese but is made entirely with cashews and a bit of coconut oil. Keep in mind that you will need to start the process three days prior to serving. It involves very little hands on time but requires time to ferment and firm up in the fridge.

 

 

Ingredients:

  • 11/2 cups of raw cashews soaked overnight in plenty of water
  • 1 tsp. of probiotics (capsules emptied)
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. nutritional yeast flakes
  • 2 Tbsp. of softened coconut oil
  • 2 tsp. of miso paste (chickpea, barley or any lighter coloured miso)
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. pink himalayan salt
  • 1 tsp. curry powder (or more to taste)
  • 1 tsp. of sambal (or lacto-fermented hot sauce)
  • 1/4 cup of chopped dried cranberries
  • 1/4 cup of chopped crystallized ginger
  • 1/2 cup of lightly toasted pecans, chopped

Day 1.

soak your cashews overnight, drain and rinse.

Day 2.

In a high speed blender, blend the cashews until silky smooth with as little water as possible to help it along. Add the probiotic powder. Blend again briefly to combine. With a spatula scoop the mixture into a bowl. Cover with plastic wrap and let sit on your counter for 24 hours to ferment. When it is ready it will have a slightly sour odour to it and a fluffier texture.  The warmer you kitchen the faster the mixure

 

 

 

 

 

Day 3.

In a food processor fitted with a metal blade, combine the fermented cashew mixture with the 2 Tbsp. of lime juice, 2 Tbsp. of nutritional yeast, 2 Tbsp. of coconut oil, 2 tsp. of miso, 1 tsp. each of garlic and onion powder, 1 tsp. of curry powder, 1 teaspoon of sambal and the  1 tsp. of salt. Process until well combined, taste to adjust seasonings if desired.

 

 

 

 

Spoon the mixture into a bowl and set it in the fridge to firm up for a few hours.

 

Spoon the mixture onto a sheet of plastic wrap and form it into a log shape.

 

 

Wrap it up to smooth it out and set it back in the fridge until just before you are ready to serve it.

 

 

Combine the chopped ginger and cranberries on a flat surface.

 

 

Add the chopped pecans to the mixture, distributing them evenly throughout.

 

 

Gently roll the cashew log over the mixture several times to ensure that it is evenly coated. You can press the dried fruit and nuts onto the end of the log with your hands.

 

 

Refrigerate until ready to serve. Serve with fresh fruit and/or berries and whatever crackers you like. I find it goes well with Mary’s gluten free crackers.

 

Raw Panforte with Marzipan

 

Panforte is a traditional chewy Italian Tuscan dessert loaded with dried fruit and nuts that dates back to 13th century Sienna. I brought back a few wedges from a recent trip to Italy and reproduced a sugar and gluten-free version that makes a lovely Christmas gift wrapped in parchment and twine.  A slice with a cup of tea or coffee makes for a nice dessert or a  nutrient dense snack out on the trail! I used a mixture of cranberries, raisins, dried pineapple and candied ginger but feel free to come up with your own variations of dried fruit. (2 cups in total)  Just make sure you are buying organic and un-sulphured!

 

Equipment needed: Food Processor, two 8 in. spring form pans

Ingredients: The Base

  • 2 cups of soft pitted dates (medjool)
  • 2 cups of ground almonds ( you can either process raw or sprouted and dehydrated almonds to a flour or purchase ground almonds)
  • 1/4 cup softened coconut oil
  • 1/4 tsp. himalayan pink salt
  • 3/4 tsp. of nutmeg
  • 3/4 tsp. of freshly ground cardamom
  • 2 tsp. true cinnamon
  • 1/2 tsp. of pure vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup coconut flour
  • 1 cup of lightly toasted hazelnuts
  • 1/2 cup chopped crystallized ginger
  • 1/2 cup dried pineapple
  • 1/2 cup cranberries
  • 1/2 cup raisins
  • 1/4 cup of candied orange peel or 1 tsp. of organic orange zest

In a food processor combine the pitted dates with the ground almonds, coconut oil, salt, nutmeg, cardamom, cinnamon, vanilla and maple syrup. Process until a thick but soft batter forms.

 

 

Spoon the batter into a mixing bowl and with your hands mix in the coconut flour. The flour will absorb moisture from the batter allowing you to knead it into a smooth ball.

 

 

 

 

Add the dried fruit and hazelnuts to the batter and work in thoroughly with your hands. Divide it in two.

 

 

 

 

 

 

 

Line your spring form pans with plastic wrap. Press the dough evenly into the plastic lined pans pressing down with a spoon to smooth it out evenly.

 

 

Set aside while you prepare the marzipan.

Marzipan:

  • 4 cups of ground blanched almonds (you can either buy blanched almonds and grind your own or purchase almond flour)
  • 1/2 cup of agave or raw honey (just make sure you use a liquid sweetener without colour)
  • 2 tsp. of pure almond extract

In a food processor combine the ground almonds with agave or honey and almond extract to form a play dough like consistency. If it isn’t coming together add a bit more liquid sweetener.

 

 

Divide it in two and smooth onto your prepared bases.

 

 

Set in the fridge to firm up nicely. Top with freshly grated nutmeg and a sprinkling of coconut flour to resemble powdered sugar. To give as gifts, cut the Panforte into quarters or eighths, wrap in saran wrap and then in unbleached parchment paper and hemp twine.

 

Cheesecake is Golden

Fresh turmeric gives this cheesecake a gorgeous golden hue. Ginger, cardamom, nutmeg, cinnamon and a pinch of black pepper give it the flavour of a delicious “Golden Milk”. Keep in mind that you will want to begin the fermentation process 3 days prior to slivering away at this delicious dessert!

 

 

The filling:

Step 1:

  • 13/4 cup of raw cashews
  • 1 tsp. probiotic powder  (3 or 4 capsules emptied)
  • just enough water to blend, about 1/4 cup

Soak the cashews in water at room temperature overnight. In a high speed blender, puree the cashews with just enough water to create a silky smooth paste. Add the probiotics and blend again briefly to combine. Spoon the mixture into a medium sized bowl. Cover with plastic wrap and let sit in a warm place for 24 hours. As it ferments, it will develop a slightly sour odour and a fluffier consistency.

 

 

The Crust:

  • 11/2 cups of sprouted and dehydrated almonds (or raw almonds) *
  • 3 tbsp. of coconut sugar
  • 1 tsp. vanilla extract
  • 3 tbsp. of softened coconut oil
  • pinch of pink himalayan salt

Grind the almonds and the coconut sugar in a food processor as finely as you can without making almond butter! With the motor running, add the vanilla, salt, and softened coconut oil. Pulse until well combined.

*to sprout the almonds, soak them overnight at room temperature in water. Strain and rinse the almonds before dehydrating them at 117 degrees F. for 24 hours.

 

 

Prepare a 6 inch springform pan by lining it with plastic wrap.

 

Press the crust into the plastic lined pan with the back of a spoon.

 

 

Set in the freezer to allow the crust to set while you prepare the filling.

 

The Filling:

Step 2:

  • One recipe of fermented cashew cheese.
  • 2 tsp. of freshly juiced turmeric. If you don’t have a juicer, you can simply grate the turmeric finely over a small bowl and then squeeze the juice out of the pulp by hand. This will require a couple of finger sized knobs of turmeric! If you can’t find fresh turmeric, you can use a tsp. of powdered however the colour and flavour will not be as pronounced.

 

 

  • 2 tsp. of fresh ginger juice. If you don’t have a juicer, finely grate the ginger and squeeze the juice out by hand as you did the turmeric. A piece a couple of inches long will suffice.
  • 1 tsp. of true cinnamon
  • 1/8 tsp. fresh cracked black pepper
  • 1/2 tsp. freshly grated nutmeg

 

 

 

  • 1/2 tsp. freshly ground cardamom (crush the pods in a pestle and mortar, remove the seeds and crush to a fine powder)

 

 

 

  • 1/2 cup of powdered zylitol (A sweetener made from Birch trees that is non-caloric. To powder, blend on high until it resembles icing sugar! Zylitol is poisonous to dogs so make sure you keep it out of paws reach!) Powdered sugar can be used in place of zylitol if desired. Taste to adjust sweetness if necessary.
  • 3 Tbsp. fresh lemon juice
  • 3/4 cup of coconut oil, warmed to a liquid
  • 1 tsp. vanilla extract

In a food processor combine the cashew cheese, turmeric juice, ginger juice, cinnamon, black pepper, nutmeg, cardamom, zylitol, lemon juice and vanilla. Process until smooth and well combined. With the motor running stream in the warmed coconut oil.  Taste and adjust spiciness if desired!

 

 

 

Pour the filling into the prepared chilled crust. Smooth the top with an offset spatula. Place in the fridge to set. Decorate with sliced candied ginger before serving. This cheesecake will last refrigerated for several weeks and also freezes well if properly wrapped.

 

 

 

Raw Chocolate Hazelnut Butter

Here is my now not so secret recipe for one of my top selling raw nut butters! It makes a great Christmas gift packaged in small mason jars. Although not as smooth as the one I make and sell (because it is stoneground) this butter is equally delicious and is ground in a food processor. Once processed if you have a vitamix you can puree the butter again to make it even smoother. I always sprout and dehydrate my hazelnuts to enhance their nutrient content and digestability however; you can also make this recipe with raw or lightly toasted hazelnuts. Toasting the hazelnuts really enhances the flavour as well. Raw cacao paste is available at natural food stores. It is essentially cacao nibs ground into a paste.

 

 

 

Ingredients:

makes 3, 1 cup mason jars  or 6 1/2 cup jars.

  • 6 cups of sprouted and dehydrated hazelnuts (or raw or toasted, see note below)
  • 1/2 cup of coconut sugar
  • 1 tsp. pure vanilla extract
  • 1/2 cup of melted cacao paste
  • pinch of salt

To sprout the hazelnuts soak them in water for 12 hours. Strain, rinse and then dehydrate at 117 F. for 24-36 hours until thoroughly dried.

To toast the nuts preheat your oven to 350 F. Spread hazelnuts onto a large cookie sheet. Roast for about 10 min. or until they begin to brown slightly and are fragrant. Remove from the oven. Allow to cool before rubbing the nuts gently between your palms to remove the skins.

In a food processor grind the nuts for about 2 minutes. They will break down and begin to release some of their inherent oils.

 

 

 

 

Set up a double boiler on your stove, a larger pot with a few inches of water in it and then a stainless steel bowl on top.

Chop up the cacao paste and place it in the stainless steel bowl over the boiling water. Stir until melted.

 

 

 

 

 

With the food processor motor running, add the melted cacao paste, coconut sugar, vanilla and salt.

 

 

Continue to process until smooth. This can take up to 10 minutes. The mixture and your food processor can tend to heat up as you mix so feel free to give it a break. If you are using raw nuts it is best to keep the mixture from overheating to keep the enzymes in tact. Process for 3 minutes, give it a 15 min. break or so and repeat until your desired consistency is achieved. Allow it to cool before blending again in a vitamix blender if desired. Pour into mason jars, allowing the mixture to cool before sealing. The butter will remain fairly liquid at room temperature but will thicken up substantially in the fridge. It is delicious at room temperature drizzled on ice cream or desserts and chilled spread on toast or fruit slices.

 

 

Kohlrabi Granny Smith Apple Slaw

Kohlrabi is a rather odd looking vegetable that has taste and texture somewhere between broccoli stems and cabbage!  I planted way too much this summer and as it took over half of my green house I was continually looking for new and creative ways to eat it! It pairs beautifully with tart granny smith apples and a creamy cashew, lime, and mint dressing. I used a mandolin to slice the apples and kohlrabi but if you don’t have one you could grate them coarsely. I love to serve this salad with Tempeh Tacos with Pineapple Kim chi!

 

 

Ingredients:

Serves 4 as a side salad

  • 1 fist sized kohlrabi, peeled
  • 1 large organic granny smith apple

With a mandolin, slice the kohlrabi and the apple into thin strips. (use the blade that creates about 1/8 in. strips) Combine in a medium sized bowl. Set aside while you prepare the dressing.

 

 

 

 

 

 

 

 

 

 

 

 

The Dressing:

  • 1/2 cups of raw cashews
  • 1/2 cup of water
  • 1/2 tsp. pink himalayan salt
  • 1 tsp. maple syrup
  • 1 Tbsp. avocado oil
  • juice of one lime (about 2 Tbsp.)
  • 1/4 cup of chopped fresh mint
  • 2 sliced green onions
  • lots of fresh cracked black pepper

Combine the cashews, water, salt, maple syrup, avocado oil, and lime in a high speed blender. Blend until silky smooth.Toss the apple and kohlrabi with the prepared dressing. Stir in the mint and green onion. Serve topped with lots of freshly cracked black pepper!

 

 

Lacto Fermented Salsa Fresca

The diets of every traditional society have included some kind of lacto fermented food. This salsa is as simple as preparing a salsa fresca with the addition of a little kombucha and then leaving it on the counter for 2 or 3 days to ferment. It is not only delicious but loaded with enzymes and probiotics which will enhance the digestibility of whatever you serve it on. Tomatoes are at the peak of their season right now so check out the farmers market for the beefiest, ripest tomatoes that you can find!

 

 

 

Ingredients:

(makes about 3 cups)

  • 1 red onion, peeled and finely chopped
  • 2 large beefsteak tomatoes
  • 1 medium red pepper, seeded and chopped finely
  • 1 jalapeno pepper, seeded and minced
  • 1 clove of garlic peeled and minced
  • a hand full of fresh chopped cilantro
  • 1 Tbsp. fresh lime juice
  • 2 tsp. of pink himalayan salt
  • 1/4 cup of kombucha
  • a 1 litre mason jar
  • a zip lock sandwich bag to make a weight

Combine all ingredients in a medium sized bowl. Mix with your hands to combine.

 

 

Scoop the mixture into a 1 litre mason jar. Press down gently with your hands until the veggies are submerged in liquid which will be a combination of tomato juices and kombucha.

 

 

 

Fill a zip lock bag about 2/3 full of water and then seal, pressing out the air as you seal it. You can alternatively use an air lock system if you have one or glass pebbles that sit on top of the mixture to keep it submerged.

 

 

Place the water filled bag on top of the salsa in the mason jar. As it settles it will press the veggies underneath the liquid which is crucial to avoid mold growing.

 

 

Allow the salsa to sit at room temperature for 2-3 days. The rate of fermentation will depend on the temperature in your kitchen. Taste it after 2 days. It should be slightly bubbly and have a fermented taste to it. If not, let it sit another day. When ready, remove the water filled bag, cap it with a mason jar seal and ring and store in the fridge until ready to eat!

Use it wherever you would an ordinary salsa!

A Sante!

Raspberry Chipotle Sauerkraut

This red cabbage kraut jewelled with sweet summer raspberries and a pinch of dried chipotle is delicious on just about everything from tacos to salads to a toasted slice of sour dough bread with a thick layer of tree nut or goat cheese!  (See the recipe to make your own macadamia nut goat cheese under Salads, Kale with Hazelnuts, Pear, and Macadamia Goat Cheese in a Honey Balsamic Vinaigrette)  A small amount of sauerkraut everyday along with a meal adds a healthy dose of probiotics to your diet. I have a fermentation crock but I will also share with you a simple method for fermenting cabbage that doesn’t involve having a crock. A few litre mason jars and some heavy duty zip lock bags filled with water as a weight will do the trick.

 

 

Ingredients:

  • 2 medium organic purple cabbages, outer leaves removed
  • 5 Tbsp. of salt (unrefined sea salt or pink himalayan salt. I used some beautiful Icelandic sea salt that my son brought back for Iceland!
  • 2 tsp. of dried chipotle pepper powder

21/2 cups of fresh or frozen organic raspberries

Cut and core the cabbage and then with a sharp knife cut it into slices. Place the cabbage into a large bowl, one you can really get your hands into!  I cut it relatively thin but not too thin as I like a coarser texture to my sauerkraut. I had to include a photo of the purple cabbage goddess!

 

 

 

 

 

 

 

Add the 5 tbsp. of salt to the sliced cabbage. Massage the cabbage and salt well with clean hands until it begins to soften and some of water from the cabbage begins to pool in the bottom of the bowl. This will take a good 15-20 minutes. Add the chipotle powder and the raspberries to the cabbage and mix well with your hands until combined.

 

 

 

If using a fermentation crock:

With your hands, transfer the mixture to the crock and press down well with your hands to pack it tightly into the bottom of the crock. The liquid from the cabbage should begin to ooze toward the top of the mixture.

 

 

Place the weights that come with the crock on top of the cabbage mixture.

 

The liquid may not initially rise to cover the cabbage but after 8 hours or so the salt in the mixture will encourage the cabbage to release more moisture so that the liquid level rises above the cabbage. If after 8 hours this is not happening, add enough water to cover the cabbage. If the cabbage is not submerged mold will develop.  Fill the rim at the top of the crock with water to create a seal and put the lid on. This will allow C02 to escape but no air to get in. Place the crock out of direct sunlight in a spot that is between 15 and 20 degrees C. (55 and 72 degrees F) The sauerkraut will be fully fermented in two weeks although you can still remove small amounts and eat it before the full two weeks if desired.

 

 

If you are using a mason jar:

Follow the same procedure as if using a crock by filling your mason jars with the cabbage mixture and then pressing the mixture firmly into the bottom of the jars until the moisture from the cabbage rises to the level of the cabbage. Fill a heavy duty zip lock bag (sandwich size) with water and set it on top of the cabbage filled mason jar. The weight of the water filled bag will keep the cabbage submerged under the liquid. If after 8 hours, the liquid has still no risen to submerge the cabbage, top it up with a little water. It is important to keep the cabbage submerged so that mold doesn’t grow on the exposed cabbage. Place the kraut in a dark place between 15 and 20 degrees C. for 15 days. Check it periodically to make sure that all of the cabbage is submerged in the brine.

After fifteen days:

When the sauerkraut is fully fermented, scoop the kraut out of the crock or mason jars with clean hands into mason jars. Put lids on the jars.  At this point it must be stored in the fridge. It will last several months in the fridge.

Trouble shooting:

  • If mold develops on the top of your sauerkraut simply scoop it off. A greyish or greenish mold is completely normal however if it is black, pink, or orange make sure you discard it!
  • If your sauerkraut is soggy or lacks crunch, you didn’t use enough salt

 

 

 

 

 

Raw “Ono” Hawaiian Pizza

This past market day I had a few messages from people at the Banff Farmers Market wondering where I was with my raw pizzas! Here’s one last raw pizza recipe for you! This ono (means delicious in Hawaiian) Hawaiian variation begins with the same ono sauce from the Margarita Pizza recipe but is topped with a spicy walnut “meat”, coconut bacon, veggies, fresh pineapple and a handful of arugula. The coconut bacon gets its smoked flavour from cumin, smoked paprika and mesquite powder. Mesquite also lends a slightly sweet, caramel like flavour and is high in protein, calcium, magnesium, potassium, iron and zinc. It is also a delicious salad topper! You will have plenty left over.  Follow the Raw Pizza Crust recipe to prepare the crusts 3 days prior to making these. Prepare the raw tomato sauce from the Raw Margarita Pizza one day prior to assembling.

 

 

Ingredients:

  • Dehydrated sunflower buckwheat pizza crusts (from raw pizza crust post)
  • one recipe of raw tomato sauce (from raw Margarita Pizza post)
  • one recipe of coconut bacon (recipe follows, make one day prior to assembly)
  • dehydrated veggies (recipe follows)
  • one recipe of raw walnut meat (recipe follows)
  • fresh pineapple, peeled, cored and chopped
  • arugula to garnish

The coconut bacon:

  • 3 cups of ribbon cut raw unsweetened coconut
  • 1/4 cup of maple syrup
  • 1 Tbsp. ground cumin
  • 1 Tbsp. olive or avocado oil
  • 2 Tbsp. tamari
  • 1 tsp. fresh lemon juice
  • 1 tsp. himalayan pink salt
  • 1 tsp. smoked paprika
  • 1 Tbsp. mesquite powder
  • 1/2 tsp. ground chipotle pepper powder

Combine all of the ingredients in a blender until smooth. Place the coconut into a medium sized bowl and then pour the mixture over top, massaging well with your hands to cover the coconut completely with the sauce.

 

 

 

Spread evenly onto a couple of teflex sheets on your dehydrator screens. Dehydrate at 117 F. for at least 12 hours or until crisp. Allow to cool before breaking into bite sized pieces. Store in an airtight container.

 

The veggies:

  • 1 red pepper, seeded and sliced
  • 1 yellow pepper, seeded and sliced
  • 1/2 red onion, thinly sliced
  • 1 tbsp. olive or avocado oil
  • 1 tbsp. of tamari

 

 

Toss the sliced veggies with oil and tamari.   Spread onto a teflex sheet on a mesh deyhdrator screen and dehydrate at 117 degrees F. for 2-3 hours until the veggies begin to soften and appear sauteed. While the veggies are dehydrating, prepare the walnut “meat”.

The Walnut Meat:

  • 3/4 cup of walnuts soaked in water for 2 hours
  • 3/4 cup of walnuts (dry, not soaked)
  • 1/2 tsp. himalayan pink salt
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. red pepper flakes
  • 1 Tbsp. nutritional yeast flakes

Drain the soaked walnuts. Combine all ingredients in a food processor until crumbly. Set aside.

 

Final Assembly (Whew!!)

The pizza can be assembled a few hours prior to eating and is great left over the next day! The crust continues to soften the longer it sits but is still easily eaten with your hands.

Spread the raw tomato sauce over your pizza crusts.  Distribute the dehydrated veggies evenly over the sauce along with the prepared walnut “meat”.

 

 

Top with lots of coconut “bacon” and fresh chunks of pineapple. Cut along the pre-scored lines.

 

 

Garnish with fresh arugula to serve!

 

Zucchini Pasta with Garlic Scape Pumpkin Seed Pesto

This weekend, I was gifted a big bag of beautiful garlic scapes by my friend Tracey who operates a garlic and hops farm in B.C. I don’t know how many times these beauties went to waste when I received them in my farm box just because I didn’t really know what to do with them! As Tracy recommended, I made pesto, lots of pesto, enough to freeze for several months! Garlic scapes are essentially the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. They make a delicious pesto processed with pumpkin seeds, salt, pepper, olive oil, and nutritional yeast.

Serves 2

 

The pesto:

 

 

  • 10 garlic scapes (roughly chopped)
  • 1/4 cup of raw pumpkin seeds
  • 3/4 tsp. of salt (more to taste)
  • lots of freshly cracked pepper
  • 1/4 cup of nutritional yeast
  • 1/2 cup of extra virgin olive oil

In a food processor combine garlic scapes pumpkin seeds, salt, pepper, and nutritional yeast until roughly chopped. Drizzle in the olive oil with the motor still running until fairly smooth but with still a bit of texture. Add more salt if desired.  Set aside.

 

 

 

The Zucchini Pasta:

To the make the pasta you will need a spiralizer. They run around $45.00 or so and are the most fun you will ever have in your kitchen!!

  • 3 medium sized organic zucchini
  • 1/2 tsp. of himalayan pink salt

You can peel the zucchini if desired but I like to keep the skin on for colour and nutrition. Cut the ends off to create a nice flat surface. Spiralize the zucchini using the smallest blades to resemble spaghetti. Place the spiralized zucchini into a bowl with a good sprinkling of salt. Massage it with your hands to distribute the salt evenly. Let it sit for about 20 min. allowing the zucchini to release moisture. As it sits, it also tenderizes to resemble pasta in texture. While it sits, prepare the tomatoes.

 

 

The Tomatoes:

  • 2 large ripe tomatoes, chopped
  • 1/4 cup of chopped fresh basil
  • a sprinkle of himalayan pink salt
  • balsamic vinegar to garnish

Combine the tomatoes, basil, and salt in a small bowl.

Gently squeeze out the zucchini with your hands and rinse to wash off the excess salt.

Place it back in the bowl and then toss with about 1/4 cup of the pesto. Massage it well with your hands to coat the noodles completely, adding more if necessary. Arrange the noodles on two plates. Top with the tomato basil mixture, additional basil if desired, a drizzle of balsamic vinegar, a drizzle of olive oil,  and lots of fresh cracked pepper.

 

 

Enjoy!

Raw Raspberry Cacao Hazelnut Granola

Fresh hazelnut milk is the perfect compliment to this delicious granola! It is also amazing crumbled on top of your favourite smoothie. If you don’t have a dehydrator you can bake it on a parchment lined cookie sheet on the lowest setting until dried through. This will take about 3 hours as opposed to 12 hours in a dehydrator set at 117 degrees F. I love using crisp freeze dried raspberries in this recipe. I buy them at The Banff Tea Company. They can also be ordered online from amazon and nuts.com. If you don’t have access to freeze dried fruit you can use dried as an alternative. The texture will be chewy instead of crisp but equally tasty!

As an alternative substitute a chopped apple for the banana, omit the cacao powder, and add 1/2 cup of chopped raisins in place of the cacao nibs for Apple Cinnamon Raisin Granola! This tastes pretty much like Dad’s oatmeal cookies!!!

 

 

 

Ingredients:

  • 1 cup raw hazelnuts soaked in plenty of water overnight
  • 2 cups of raw organic gluten free oats
  • 1/2 cup coconut sugar
  • 1/2 cup of raw cacao powder
  • 1 very ripe banana
  • 1 Tbsp. ceylon cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup
  • 2 Tbsp. avocado oil
  • 3 Tbsp. of ground flax or  ground chia seeds soaked in 1/2 cup of water for 10 min.
  • 1/2 cup of crumbled freeze dried raspberries
  • 1/2 cup of cacao nibs

Drain and rinse the soaked hazelnuts. Pulse in a food processor for about 10 seconds to chop roughly. Add the oats and pulse again until they are very roughly chopped as well. Place the oat/hazelnut mixture into a medium sized bowl.

 

 

No need to rinse the food processor, combine coconut sugar, cacao, banana, cinnamon, vanilla, maple syrup, oil, and flax or chia seed mixture in the container until very smooth.

 

 

Add to the oat/hazelnut mixture stirring well to combine. Stir in the cacao nibs and freeze dried raspberries.

 

 

 

Spread onto a teflex sheet and dehydrate for about 12 hours. After 8 hours or so you can remove the mixture from the teflex sheet to sit on the mesh screen to speed up the process. Allow to cool. Store sealed at room temperature for up to 2 weeks.

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