Pumpkin, pumpkin, pumpkin….I just love pumpkins! When this time of year rolls around I just get giddy when I walk into a grocery store and find pumpkins stacked all over.
The other day I ran into the store, leaving my husband in the truck, assuring him that I didn’t need his help because I only needed one thing. WRONG! As soon as I walked through those automatic opening doors, spreading apart for my grand entry…there they were.
Gorgeous, orange, robust pumpkins! I swear they just hopped into my arms. What was one to do? I didn’t grab a cart on the way in but that didn’t detour me.
I found a hand-basket and loaded it up, then I found another hand basket and loaded it up too! Hey, I had to balance myself and give both arms a good workout didn’t I? I waddled out to the truck with 4 double bagged bags in hand. Move over Jane Fonda, da’ pumpkins are in da’house!
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Yields roughly 12 cups dried
- 4 cups raw, gluten-free rolled oats, soaked
- 1/2 cup raw almonds, soaked & chopped
- 1/2 cup unsweetened flaked coconut
- 3/4 cup sugar pumpkin puree
- 3/4 cup dried cranberries or goji berries, re-hydated
- 1/2 cup raisins
- 1/4 cup raw pumpkin seeds, soaked
- 1/4 – 1/2 cup maple syrup or equivalant
- 1 tsp vanilla extract
- 1 1/2 tsp ground Ceylon cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp Himalayan salt
- After soaking the oats, nuts and seeds as instructed in the link above, drain and rinse them before adding to the mixing bowl.
- The oats will take a few minutes to rinse. The water will be very milky and then start to get cloudy. It will never run clear but rinse under cool water for about 2 minutes, agitating it with your fingers the whole time. Squeeze the excess water from them and add to the mixing bowl.
- Now add the remaining ingredients: pumpkin puree, dried fruit, coconut, sweetener, vanilla, cinnamon, nutmeg, ginger and salt. Mix well.
- Drop clusters of the batter on the teflex sheets that come with the 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.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for up to 24 hours.
- Part way through, flip the tray over onto the mesh screen and peel off the teflex sheet.
- Continue drying until desired dryness is reached.
- I tend to like my granola more on the chewy side than the crunchy side.
- 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 last several weeks, if it lasts that long!
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) for my thoughts on raw agave nectar.
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- 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).
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.