Pistachio Cherry Chocolate Crunch Grawnola

The gentle nuttiness of the pistachio paired with the sweet tartness of the cherries are a perfect combination to the deep richness of the chocolate. The olive oil is a nice touch to add healthy fats without changing too much the previous flavors. While I generally use coconut oil in my grawnolas I wanted to switch it up as I truly do love the taste of a nice olive oil. And for this kind of recipe I really believe one should use high quality organic olive oil. This is my first time making this granola and I can say with confidence that it won’t be the last! Since all of these ingredients are not necessarily seasonal like my butternut granola or my orange cranberry one, I can make and enjoy this granola all year round! This is taking a high spot in my top favorites 🙂 Ingredients:

• 5 cups sprouted buckwheat or soaked for at least 8 hours and rinsed really well
• 1 cup small oats
• 1/2 cup coconut sugar
• 1 cup organic olive oil (high quality is best here!)
• 1 cup dried cherries (no sugar added)
• 1 cup raw pistachios
• 1 cup quinoa crispies (omit this if you want a truly raw granola, you can add buckwheat groats or oats if you like)
• 3/4 cups homemade chocolate chunks or chocolate chips

Steps:

• mix first 3 ingredients in a large bowl until well combined
• add following 3 ingredients to a food processor and pule until the cherries and pistachios are broken down a bit but not fully blended
• combine all ingredients except chocolate and mix well adding the crisps last
• put on a dehydrator sheet and dehydrate for about 10-12 hours at 105*F
• add the chocolate once the granola is done and mix well
• enjoy with milk of your choice, mine is often home made fresh almond milk
• store in airtight glass containers for weeks!

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