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Abso-FIGging-lutely Granola

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I have been on a mission as of late and that is to use up my black mission figs!

Black Mission Figs have blackish-purple skin and pink colored flesh when fresh.  Black figs are available May through December.  However beginning in November, night temperatures drop and the fig is no longer at its best for culinary use.  The interior of the fig becomes woody and dry, and the seeds begin to separate from the flesh.   This is when we turn to using dried figs!  The matured Black Mission fig has a tough peel (in this case, green giving way to deep purple), often cracking near the stem end upon ripeness, and exposing the pulp beneath. The soft creamy pink interior contains a seed mass bound with jelly like flesh.  The edible seeds are numerous and generally hollow, unless pollinated.  Pollinated seeds provide the characteristic nutty taste of dried figs.

You can see all the neat textures in the granola in the photo to the right.  Forget using some fancy bowl for a photo shoot, let’s be real, in reality I we just grab it by the handful and munch away!  Caveman style!

Ingredients: yields approx. 18 cups
Dry Ingredients:
  • 8 cups raw, gluten-free rolled oats (soaked)
  • 3 cups raw mixed nuts, rough chopped (soaked) I used almonds, pecans and hazel nuts
  • 1 cup shredded coconut (unsweetened)
  • 3/4 cup raw sunflower seeds (soaked 2 hours in water)
  • 1/2  cup raw sesame seeds
  • 1 cup raisins
  • 2 cups chopped dried figs
  • 1 cup dried natural pineapple

Wet Ingredients:

  • 1 1/4 cup raw honey
  • 3/4 cup hot water
  • 2 Tbsp vanilla extract
  • 1/2 cup cold-pressed coconut oil, melted
  • 3/4 cup Medjool dates, pitted
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1/2 tsp sea salt
Preparation:
  1. Regarding oats.  The import step with oats is to soak them overnight to remove the phytic acid that impairs digestion.   Please see the link above on this step. After the soaking process be sure to rinse them until the water runs clear.  Squeeze out all the excess water.
  2. Drain and rinse the sunflower seeds, placing them in a large bowl.
  3. Combine the “dry ingredient”s in large bowl and mix well.
  4. Combine the “wet ingredients” in food processor fitted with the “S” blade and mix well.  You will notice that I called for hot water above in the “wet ingredient list”.  I used hot water to help bring the honey and coconut oil together.
  5. Pour the wet mixture over the dry mixture, mixing until everything is well coated.
  6. Place the batter on the teflex sheets that come with your dehydrator.  If you don’t have those you can use parchment paper, but don’t use wax paper because the granola will stick to it.  You can either spread the batter out flat with an offset spatula or you can drop it on the screen in chunks which allows it to dry in clusters.   This is my favorite way since we tend to eat the granola more as a snack than as a cereal.
  7. Dehydrate at 105 degrees for about 4 hours and then flip the granola over onto the mesh screens that comes with the dehydrator.  Continue drying for about 16 hours or until desired dryness is reached.  I tend to like my granola more on the chewy side than the crunchy side.
  8. Once done and cooled, store the granola in air-tight containers.  You can keep it on the counter top for walk-by munching or it can be stored in the fridge or freezer to extend the shelf life.  On the counter it should be good for several weeks,  if it lasts that long!

 

 

 

 

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Abso-FIGging-lutely-Granola

m4s0n501
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