- Hide menu
I have been playing in the kitchen a lot lately, making all types of raw granola. They are so easy to design and the possibilities are just endless. You get to be the driver the bus as my husband likes to say. Meaning, you are the driver of your own “bus” and you have total control.
It’s up to you to select the ingredients to not only tailor to your taste buds but in also what will guide you towards optimal health. Tailoring your diet to your genetics and circumstances can help your body cope better with the demands you make on it. Be kind to yourself.
I have selected a handful of dried fruits that remind me of the tropics; coconut, mango and pineapple. If you are not in the habit of drying your own fruits, be aware of what you are buying when purchasing pre-dried from the store. If I am in a pinch and have to buy pre-dried fruit, the first thing I do is flip the bag over and read the ingredients.
Many dried fruits are soaked in sugars and chemicals. If anything is listed other than the fruit itself, back on the shelf it goes.
If it does, in fact, list only the fruit, I continue scanning the package. I ask myself, “Is it organic? If not where does it fall on the list of pesticide use? How does it look? If I like the answers, I buy it, if not, it’s back to the drawing board (cutting board?). :) These are just some of the things to keep in mind. I hope you enjoy this recipe.
Don’t forget to subscribe to get regular email updates, from my kitchen to yours. Blessings, amie sue
yields roughly 16 cups dried granola
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.