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 🙂 FullSizeRender-37 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!

Strawberry Grawnola

Nice and crunchy, light and flavorful, what better way to satisfy a sweet craving than with a bowl of home made (almost raw) granola? In all honesty I can find (and have found!) dozens of others ways to satisfy a sweet craving very satisfactorily but this a great way as well. Thanks to the sprouted buckwheat base, this granola is filling without making you feel heavy, gives you loads of energy without any nasty sugar crash and fuels you with beneficial vitamins and minerals thanks to all the beautiful ingredients.

I used lucuma powder, which is a fruit, and has a significant amount of potassium, calcium (good for strong bones and teeth) and phosphorus (important for bone and protein formation as well as proper digestion and hormone balancing). It also has a good amount of protein (4 grams per serving) as well as fiber.

The coconut provides you with a nice dose of healthy fats. Pair this with a cup of some freshly made almond milk and you got yourself a wholesome, nutritious, delicious meal!

Thanks to the strawberries, the kids love this one, and we have been eating it on homemade raw yogurt, with milk and sometimes just straight out of the jar.

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Ingredients:

  • 3 cups buckwheat, either sprouted, or soaked at least 8 hours then rinsed really well.
  • 1 cup oats
  • 1 cup coconut slices
  • 3 TBS lucuma powder (optional but it gives a nice flavor while adding a lot of beneficial vitamins and minerals)
  • 1/2 cup powdered freeze dried strawberries (I powdered them in my blender), plus another 1/2 cup in pieces
  • 1/4 cup + 2TBS coconut oil, melted
  • 1/2 cup coconut sugar
  • 1 cup quinoa crispies (not raw)(this is like puffed rice but with quinoa)
  • 1/2cup water

Steps:

  • mix everything in a large bowl
  • lay on a dehydrator sheet and dehydrate at 105*F for about 12 hours or until fully dried and crispy
  • store in an airtight container for weeks! Or if it’s like at my house, this will only last several days….

No dehydrator? No problem! Just put it in the oven on the lowest setting and check it after 45 minutes, toss it and leave it for a while longer until it is fully crispy. I estimate it taking about 1.5 hours.

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