Dairy Free, Healthy, Vegan

This is a warming and cosy dehydrated granola for autumnal mornings. The crunch in it is fabulous and once you start eating it, you may never want to stop. This recipe uses soaked sprouted buckwheat for an extra nutritional boost and you can find out how to do that here. It is delicious for breakfast with almond milk and also with a handful of berries thrown on top. Try it with fresh blackberries or blueberries and a spoonful of coconut yoghurt.

Maybe this is the recipe for you if you have been harbouring a dehydrator for some time and you haven’t yet had the courage to use it. (You know who you are). Or if you have one and haven’t got much use out of it yet.

Making your own granola is one of the first activities that we do on Feast, my raw chef intensive. On day one I give people a granola template and show them to create different flavours and textures by using a variety of different nuts, seeds, fruit and natural sugars. By day three the granola is ready and participants eagerly swap their different creations with others to taste all the different varieties that have been made. There is easily enough to enjoy throughout the week for breakfast, snacks and with coconut yoghurt, and most participants manage to package up any remaining for friends and family.

Pecans have an earthy sweetness and is the perfect pairing for maple syrup. I must be hankering for my time in the US again, although I must admit that I didn’t see any pecan trees or maples for that matter. I was tempted by a Statue of Liberty shaped bottle of maple syrup whilst working at The Gothic in Maine, but I was worried about getting it home in one piece. Whatever shaped bottle your maple is poured from, I hope you greet this granola with as much enthusiasm in the mornings as I do.

Crunchy Pecan, Pear and Ginger Granola
 
Author:
Ingredients
  • 1 cup pecans, soaked for four hours
  • ½ cup soaked buckwheat, sprouted
  • 2 tbsp orange juice
  • 1½ tsp vanilla extract
  • 2 tsp ground ginger
  • Pinch ground cloves
  • 1 tbsp orange zest
  • ¾ cup maple syrup
  • Pinch salt
  • Plus: If using dehydrator method
  • ½ cup raisins, soaked for 20 minutes
  • 2 ripe pears, roughly chopped
  • If using oven method
  • ½ cup raisins
  • 1 cup dried pears, chopped (I use ones by Urban Fruit)
 
Dehydrator
 
Author:
Method
  1. Roughly chop the pecans until they have broken down a little.
  2. Transfer to a bowl and combine with the remaining ingredients.
  3. Spread the mixture onto a Teflex sheet. (If you don’t have teflex to fit the dehydrator you have then use a piece of baking parchment instead).
  4. Dehydrate at 145 F for one hour and then turn the dehydrator down to 115 F and dehydrate for a further 12 hours. Then remove from the teflex sheet and break the granola up into chunks so it is directly on the mesh screen and dehydrate until crunchy (a further 12 – 24 hours).
  5. Allow to cool and store in an air tight container.
 
Oven
 
Author:
Method
  1. Roughly chop the pecans until they have broken down a little.
  2. Transfer to a bowl and combine with the remaining ingredients except the raisins and dried pears.
  3. Spread the mixture onto a shallow baking tin greased with a little coconut oil.
  4. Bake the mixture in the oven on a low setting such as 110C/gas 1-2 for 10 minutes, stir and add the raisins and pears and bake for a further 10 minutes until crispy. Allow to cool and store in an air tight container.