Salt & Pepper Pistachio Olive Oil Granola
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As some of you are aware the whole purpose for this site is to encourage you to add healthier foods into your diet, helping you to crowd out the junk food. I hope through this site that you find inspiration and guidance on how to make wonderful tasting whole food recipes, learn how to use raw ingredients in place of processed foods and along the way, learn new and fun techniques to make your life easier.
I answer every email and comment that I comes through Nouveau Raw. Sometimes I know the answers to the questions, sometimes I have to research or do my own experiments to see if I can come up with the answer. That is what prompted this recipe. I received a question from DJ who wanted to know if a person could use olive oil in place of coconut oil in granola recipes. My answer was that I assumed so, but I don’t feel comfortable in just assuming and leaving a person hanging for a solid answer. So, off I went to the kitchen to test it out. The end result… I LOVE IT! I don’t love the olive oil by itself but I love the flavor profile that it added to the granola. This recipe turned out to be one of my favorites and I am a granola lover. There are many levels of flavor; it is savory, salty, peppery, earthy with a very little hint of sweetness from the pistachio nuts. Thank you DJ. Without your question I may have never really explored olive oil in my granola recipes.
Ingredients: yields 6 cups
- 2 1/2 cups rolled, gluten-free oats, soaked
- 1 cup buckwheat, soaked
- 1 cup raw, unsalted pistachios, roughly chopped
- 1 cup raisins
- 1/4 tsp allspice (see below)
- 1/2 tsp ground cinnamon
- 1 tsp sea salt
- 1/2 tsp coarse black pepper
- In a large bowl combine; oats, buckwheat, pistachios, raisins, allspice, cinnamon, salt and pepper. Toss together and set aside.
- In the food processor fitted with the “S” blade, combine; olive oil, date paste, water and stevia. Process for 40 seconds. It is important to work the olive oil into the “sauce”.
- Pour the wet ingredients over the dry ingredients and stir everything together. It will seem dry but just make sure to really coat everything.
- Spread the granola onto the teflex sheet that comes with the dehydrator and dry at 105 degrees for 8 hours or until dry.
- Cool to room temperature and store in an airtight container. You can also extend the shelf life by freezing it.
If you don’t have Allspice in your spice cabinet, you can make your own:
2 tsp parts cinnamon
1 tsp ground clove
1 tsp black pepper
1 tsp ground nutmeg
Get out your food processor, high-speed blender, spice grinder and juicer… KIDDING!!! hehe
Simply place all ingredients into a small jar, put the lid on it and shake!