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.