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Every time my husband and I travel, I pack some healthy snacks for our adventure. Personally, I am not much of a snacker but my husband is an all-day grazer… ALL DAY! :) And that being the case, I love making sure that his snack drawer is well stocked.
He loves all of the raw granolas that I make but I learned that he never wants to eat them as a cereal per se, so with that in mind, I like to make large clusters so that they are easier to grab and go.
I will tell you that this recipe has a trick up its sleeve. I had it in the dehydrator for almost 24 hours and when I pulled the dehydrator out to test it, it still felt a bit sticky. But once it cooled, it firmed right up… but has a soft-chew to it.
I didn’t want to dry it out, as we like it with a little chew, so in our book it turned out perfect. I didn’t chop up the nuts for this recipe, I left them whole to give the cluster more hardy texture. But I want you to “own” this recipe, making it just the way that you like it… soft, chewy, big and crunchy or small and dainty. Regardless of the shape and size… the taste will amaze you.
As you might notice in the ingredient list, I state to soak the nuts prior to adding them to the recipe. If you already have these nuts soaked, dehydrated and in the pantry… go ahead and use those without soaking them again. The main thing is that the nuts have been soaked to help reduce the phytic acid. This will make it much easier on your digestive system.
If you don’t own a dehydrator and wish to bake this recipe… please let me know how it goes. I have many readers who are in this situation and need to use their oven for drying purposes. If you wish to keep this recipe as raw as possible, turn the oven on the lowest setting, crack the door and run a fan with the air blowing past the oven front. When baking, keep a watchful eye on the nut clusters making sure they don’t burn. Document the time for future batches. I hope you all enjoy this recipe.
P.S I first created this recipe and shared it on July 21st, 2013. My husband had a craving for these so I made them today (October 24th, 2015). While I was at it, I took a few new photos and cleaned up the preparation instructions. My recipe writing skills have greatly improved throughout the years. :) Blessings! amie sue
yields roughly 14 cups nut clusters
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.