Apparently, I need at least four. Though I think of them more as progressions.
Well, except that this one might be a regression, in the minds of some, because it contains — you guessed it — no grains.
I actually made this for the first time a couple years ago, after a raw foodie friend brought me a jar for a holiday gift. I was hooked on the subtly-sweet nuttiness of the mix, and ended up making a couple batches myself — only stopping after realizing that because you can’t rely on inexpensive grains for bulk, it’s a relatively expensive granola to make (my family can go through a gallon-jar of granola in one week). I had been making it on rare occasions until last month, when of a sudden I was in need for grain-free breakfast options.
The original recipe is from one at Elena’s Pantry — a wonderful baking resource for folks going gluten- or grain-free. I’ve changed her recipe a bit to my liking, and mine is not raw, but the overall method is the same. Like it originally came to me, this would make wonderful gifts at the holidays, especially since so many people are going gluten-free and you just never know who might not be able to eat the oats in traditional granola. Of course, once you make it, there’s no guarantee it will actually end up in the gift jars, and not in your own.
In other news, I’m going to San Francisco, for the first time ever. This Sunday.
Tim has a conference, and I’m tagging along, sans-kids, for our longest child-free trip in over 8 years. I’ll get to meet up with my friend Jen, who moved to the Bay Area from Indianapolis last summer. Our first stop will be lunch at a place called Burma Superstar — and I’m hoping to post along the way.
Recipe: Grain-free Granola
: makes about 2 quarts
Note that this recipe is started the night before, as soaking the nuts and seeds renders them more digestible. If you already have soaked/dehydrated nuts on hand, you can substitute equal amounts, and just soak the dates/raisins for a few hours to hydrate.
- 2 cups raw almonds
- 2 cups other raw nuts (hazelnuts, walnuts, pecans)
- 1 cup raw pumpkin seeds
- 1 cup unsweetened shredded cocout
- 1 cup dates, pitted
- 1/2 cup raisins
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 3/4 tsp salt
- In a large bowl, combine the nuts and seeds with 8 cups warm water. Let soak overnight.
- In a separate, smaller bowl, combine dates and raisins with 1 cup warm water, enough to barely cover. Let soak overnight.
- Preheat oven to 300º, and line two baking sheets with parchment paper.
- Drain nuts/seeds in a colander, and rinse thoroughly.
- Place raisins & dates (along with their soaking water), vanilla, cinnamon and salt in a food processor, and puree until smooth.
- Add rinsed nuts/seeds to processor, and pulse until coarsely chopped (or to desired consistency). Remove to a bowl and stir to thoroughly combine.
- Divide among baking sheets, spreading thinly, and bake for 25 minutes. Remove sheets and flip/stir the granola. Return to oven and bake another 25 minutes. Stir again, and continue to bake another 10-20 minutes, or until granola is golden and dehydrated (it will get crunchier as it cools). If granola is browning too quickly, simply reduce oven temperature to 250º and continue baking.
- Let cool completely. Store in an airtight container.
Copyright © Katy Carter, 2011.