Saturday, March 3, 2012

That's Nuts. (GAPS, Paleo, Primal, gluten Free, grain free, dairy free)

By Margaux

I have an illogical aversion to calling this “nutola” but I’ll understand completely if that’s what you call it. Either way it’s crunchy, scrumptious and endlessly tinkerable (not a word but you get my drift). In my house we eat this over homemade yogurt.


·      4 cups of nuts (we typically use almonds and walnuts but practically anything will work including pumpkin seeds and sunflower seeds).
·      1 cup of raisins (I prefer golden raisins).
·      About 2 cups of unsweetened shredded coconut
·      About 6 Tbsp vanilla extract
·      3 Tbsp cinnamon


Soak the nuts and raisins in plenty of water for at least 12 hours. I usually soak the nuts separately from the raisins but that probably isn’t necessary.
Strain. Mix the nuts with the raisins if you haven’t already done so.
Pour half of the mixture into your food processor and add half of the coconut, vanilla, and cinnamon.
Pulse in food processor until you can’t really tell it’s nuts you’re dealing with but not so long that it turns into paste.  When it starts to resemble regular granola you’ve achieved the right consistency.  (Repeat with the rest of the mixture).
Spread the mixture onto a food dehydrator tray* and dehydrate at 145 degrees* for about 12 hours or until it’s nice and crunchy. Store in an airtight container.
*If you don’t have a food dehydrator, just throw your mixture in the oven on a cookie sheet at the lowest setting. You’ll have to keep an eye on it as there’s no telling how long it will take but I’m sure it will be tasty!

*We have an Excalibur dehydrator. It’s great.


I’ve posted our current favorite version of this recipe but in the in the past we’ve:
·      Made it without coconut
·      Made it without cinnamon
·      Made it with figs and orange oil
·      Made it with almond extract
·      Made it with dried apricots

No comments:

Post a Comment