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

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Nutty Gingerbread Granola

I confess, I cleaned out my pantry. lol  After creating so many new recipes, it was time to start going through the odds and ends.  My intent was to make a gingerbread granola, so that part was planned.  What else was going in it, wasn’t. hehe   The beauty of granola recipes that you can really tweak them and come out with some neat 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.  Brazil and cashew nuts don’t require soaking.

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 fel 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.



Yields 12 cups

Dry Ingredients:

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

Wet Ingredients:

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


  1. Have 4 dehydrator trays ready to go.  Place the teflex sheets on top of the mesh sheets.
  2. In the food processor, fitted with the “S” blade, break down the almonds and Brazil nuts.  Pulse the nuts until they are medium-sized chunks.   Place a large bowl.
  3. Add oats, coconut flakes, cashews, pumpkin seeds, buckwheat, cherries, and spices.  Toss together with your fingers, making sure everything is well coated.
  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!

I am not a Pepsi Cola drinker but I LOVE collecting old crates such as the one in the photo.

2 thoughts on “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

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