- Hide menu
Walnut Banana Bread Granola ….. Do I need a better description than those four little words? When I slid the trays into the dehydrator and turned on the fan, the immediate aroma of baking banana bread filled the room.
I found myself sneaking into the “yoga pantry”, for no other reason, than to take long, deep inhales of rich aroma! Ah, the “yoga pantry”. If you are new to reading some of my recipes you may have missed the explanation of my pantry.
A while back I turned our yoga room into a pantry that is dedicated to my kitchen-madness creations! It is still very zen-like which is so fitting to the type of food preparation that I do. So, my husband and I refer to this room as the “yoga pantry”.
In this room I have two dehydrators that I run all the time, constantly emitting these amazing smells. It is not uncommon to find us both laying on our backs on the floor in the center of room, eyes closed, listening to meditative hum of the dehydrators and inhaling all the flavors. Can you smell the banana bread in the air?
When I make granola I tend to mix the batter with my hands. I wash my hands, remove my rings, and dive in. I find that it is much easier to really incorporate everything.
When placing your batter on the dehydrator trays I have found that if I take a handful of batter and sort of squeeze it through my fingers, allowing the batter to “drip or drop” onto the dehydrator sheet. This creates chunks of batter opposed to spreading the batter out flat, which leaves rough edges on the granola when you break it into smaller pieces to eat.
Make sure that use ripe bananas! I can’t stress that enough. Not only are ripe bananas easier to digest they are sweeter in taste. If you use a less than ripe banana you may need to adjust how much sweetener that you add to the batter. The flavor outcome is based on the flavor and quality of the ingredients that you use!
Yields roughly 13-14 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.
Enjoy snuggled up to the fireplace!