This granola has turned into a staple in our household. I keep a large glass container of it on the kitchen island and I must hear the lid come off it at least 5x a day! Ginger Peach Granola is filled with a mouthful of complex flavors that just keeps you coming back for more. You can eat it as a walk-by snack, press it into a bar shape for on the go eating or pour a fresh nut milk over it and have it for breakfast. No matter what delivery form your choose for yourself, you won’t be disappointed!
- 5 cups apples cored and chopped (use organic)
- 1 1/2 cups majool dates, seeded
- 1/2 cup maple syrup (not raw, see below)
- 2 Tbsp fresh lemon juice
- 2 tsp ginger powder
- 1 Tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp sea salt
- 2 cups raw almonds, soaked 4 hours or more
- 3 cups raw pecans, soaked 2 hours or more
- 1 cup raw pumpkin seeds soaked 2 hours or more
- 1 cup dried cranberries
- 1 cup raisins
- 2 cups dried peach
- In a food processor, place the fresh apples, dates, maple syrup, lemon juice, vanilla, cinnamon, salt and grind until completely smooth. Transfer the mixture to a large mixing bowl.
- Drain and rinse the nuts and seeds. Add the almonds, pecans, and pumpkin seeds to the food processor. Coarsely chop the nuts and seeds in a few quick pulses. Add them to the bowl with the apple mixture.
- Now add the cranberries / raisins / dried peaches and combine well.
- Spread the granola out onto the teflex sheets that comes with your dehydrator.
- Dry at 105 degrees for 16-24 hours. I like my granola more chewy so I don’t dry it as long. If you want it to be really dry, go for maximum length of time. Do keep in mind that as the granola cools, it gets a bit harder. Remember also that if you leave more moisture in your granola it will have a shorter shelf life.
- Store in an air-tight container. If you store it in the fridge, it will extend the self-life if that is a concern. It freezes beautifully as well.
- This batch made 4 dehydrator trays worth.
- Feel free to add your own mix of nuts and dried fruits if you want!
- If you want to keep this recipe completely raw, you can use agave, honey, or yacon as replacements to the maple. The maple is a richer flavor so I personally would use yacon. Click here to learn about it.