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(FREE) Nutty Gingerbread Granola (raw, vegan, gluten-free)

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Nutty Gingerbread Granola

Nutty-Gingerbread-Granola-featureI confess, I cleaned out my pantry when developing this recipe. After creating so many new recipes, it was time to start going through the odds and ends of ingredients.

My intent was to make a gingerbread granola, so that part was planned. The beauty of granola recipes that you can really tweak them and come out with some pretty amazing combinations.  Just to clarify… if you have prepared (already soaked and dehydrated) oats, nuts, seeds and buckwheat in your pantry waiting to be used, there is no need to resoak them.  But if you don’t I recommend that you do all the preparations as indicated below in the ingredient list.

There really are so many amazing ingredients in this recipe that I wasn’t sure which one to focus on.  I decided on the Brazil nuts.  I don’t think they win the spotlight very often.  They are high in Vitamin E and selenium which helps prevent coronary artery disease, liver cirrhosis, and cancers. In addition to selenium, they contain very good levels of other minerals such as copper, magnesium, manganese, potassium, calcium, iron, phosphorus, and zinc.  Copper helps prevent anemia and bone weakness (osteoporosis). Manganese is an all-important co-factor for antioxidant enzyme, superoxide dismutase.

Brazil nuts are also high in healthy fats and because of that, great care needs to be taken when selecting and storing them.  Buy whole, brown color nuts that feel full, compact, and heavy in hand.  Avoid shriveled and damaged ones as they may be affected by fungal mold.  Unshelled Brazil nuts will keep well in a cool, dry place for few months. The best way to store is to put them in glass jars and inside the refrigerator or freezer.  This method will prevent them from turning rancid.

I hope that you enjoy this recipe and all its nutrient glory that it beholds. Be sure to comment below and have a blessed day. amie sue

Nutty-Gingerbread-Granola-1Ingredients:

Yields 16-18 cups
Dry Ingredients:

  • 2 cups raw almonds, soaked
  • 1 cup brazil nuts, soaked
  • 2 tsp ground Ceylon cinnamon
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp fresh cracked black pepper
  • 1 tsp ground cloves
  • 1/2 tsp Himalayan pink salt
  • 3 cups raw, gluten-free, rolled oats, soaked and dehydrated
  • 2 cups coconut flakes, unsweetened
  • 1 cup cashews, soaked
  • 1/2 cup pumpkin seeds, soaked
  • 1/2 cup buckwheat, sprouted
  • 3/4 cup dried cherries or cranberries

Wet Ingredients:

  • 2 cups packed Mejool dates, pitted
  • 1 cup water

Preparation:

  1. Have 4 dehydrator trays ready to go.  Place non-stick sheets on top of the mesh sheets.
    • If you don’t have any non-stick sheets, you can use parchment paper, but not wax.
  2. In the food processor, fitted with the “S” blade, break down the almonds and Brazil nuts along with the cinnamon, ginger, black pepper, cloves, and salt.  Pulse the nuts until they are medium-sized chunks.   Place a large bowl.
    • By adding the spice in during this step, you enjoy a better distribution of flavor.
  3. Add to the bowl the; oats, coconut flakes, cashews, pumpkin seeds, buckwheat, cherries, and spices.  Toss together with your fingers, making sure everything is well mixed.
  4. Back in the food processor process the dates and water till it is nice and creamy.  Pour into the bowl of dry ingredients and mix well with your hands.
  5. Place around 3 cups of batter on each tray.  Spread it out so air can circulate around it.
  6. Dehydrate at 145 (F) for 1 hour, then reduce to 105 degrees for 8-10 hours or until dry.
  7. Store in an airtight container.  Should last several weeks on the counter.  This will freeze well for several months too!

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

4 thoughts on “(FREE) Nutty Gingerbread Granola (raw, vegan, gluten-free)

  1. Ebba Palmstierna says:

    Dear Amie Sue, I tried this granola and I love it! But, the thing is, I don’t have a dehydrator and not yet the means to invest in one… It took me about 40 hours in our gaz oven to dehydrate it and still it wasn’t enough. A little bit too long in my opinion. So I was thinking about eating it “extra-raw”, not even dehydrated, but I realize that it wont last that long in the fridge. How long do you think it would take before it turns rancid and do you think there’s a granola recipe that would work better than this one? Love and many thanks! Ebba

    • amie-sue says:

      Hello Ebba,

      I am not sure what a gaz oven is but would it help to spread the batter out really thin? I am not sure what the point would be to make the recipe and eat it raw, other than you could put it in a bowl, add nut milk and make it into a cereal/porridge? :) The raw batter would last maybe, 3-5 days in the fridge, making sure that it is sealed tight. I hope this helps. Have a great day, amie sue

  2. Heidi says:

    Hello! Did you mean ‘wet’ almonds and ‘wet’ brazil nuts when put into the food processor or did you mean sprouted and dried nuts? Thank you!

    • amie-sue says:

      Hello Heidi,

      I wrote “soaked” behind them so that means wet. When I use sprouted and dried nuts, it will read “soaked & dehydrated”

      2 cups raw almonds, soaked
      1 cup brazil nuts, soaked

      I hope that helps. Blessings and let me know how the granola turns out. amie sue

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