Raw Ginger Peach Granola
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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 you choose for yourself, you won’t be disappointed!
- In a food processor, place the fresh apples, dates, maple syrup, lemon juice, ginger, 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 115 degrees (F) 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.
The Institute of Culinary Ingredients:
- To learn more about maple syrup by clicking (here).
- Is agave a good choice? Click (here).
- 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.