- 1⁄4 cup almond butter
- 1⁄3 cup agave nectar
- 2 tablespoons melted coconut oil
- 1 small banana
- 1 tablespoon flax meal
- 1 1⁄2 cups dehydrated buckwheat groats
- 1 cup sliced or slivered almonds
- 1 cup dried shredded coconut
- Blend the almond butter, agave nectar, coconut oil, banana, and flax meal in a blender until smooth.
- Mix the buckwheat, almonds, and coconut in a large bowl. Pour the sauce over the mixture and mix thoroughly with your hands.
- Spread the raw-nola on a Teflex or parchment–lined dehydrator tray. Dehydrate at 115 degrees overnight (8 hours). Move the granola around a bit to break it up, and dehydrate for another 6 hours. Serve.
Note: If you don't have a dehydrator, transfer the granola to a parchment-lined baking sheet. Set the oven to 350 degrees and toast until it's lightly browned, 20 to 25 minutes. Remove the granola from the oven and allow it to air dry until completely cool.
Storage tip: Stored in a sealed container, the raw-nola will keep for up to 2 weeks. It will remain extra crispy if stored in the fridge.
More from Choosing Raw• Gluten-Free Carrot Falafel Recipe with Tangy Tahini Sauce • Raw Ratatouille Recipe
Reprinted with permission from Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw and published by Da Capo Press, 2014. You can purchase this book from the Mother Earth Living store: Choosing Raw.
Choosing Raw by Gena Hamshaw (Da Capo Press, 2014) is bursting with delicious and healthful recipes, nourishing nutrition advice, and tons of tips to incorporate raw foods into your daily meals. The following raw granola (raw-nola) recipe is sweet, fragrant and bursting with the taste of delicious coconut.
You can purchase this book from the Mother Earth Living store: Choosing Raw.