Are you a fan of loose granola or mega clumpy clusters? If you raised your hand to the latter, you’re in for a treat! This raw vegan granola (grawnola) is made super clumpy by breaking down the larger nuts (almonds and macadamia) to medium-sized chunks and desiccated coconut to a butter. The smaller bits encourage clumping. The addition of oats in this grawnola give lightness to the rich nutty clusters. As I like to keep my grawnola free of added sugars, I used a mixture of dried fruit and date paste only.
Since it is the end of the year, to keep things in sync with the season, I decided to flavour the grawnola with gingerbread spice. Ginger, spice and everything nice, this grawnola is winter’s delight in a single bite! So pour on some warm almond milk, curl up on a couch and enjoy this cornucopia of nutty treasures!
Winter Warmer Nutty Gingerbread Grawnola
This raw vegan granola (grawnola) is winter's delight in a single bite. Boldly spiced crisp clusters of oats, sprouted buckwheat, creamy cashews, buttery macadamias, nutty almonds and sweet dried fruits are bound together by dates and coconut. Naturally sweetened and no added sugar in this cornucopia of nutty treasures!
- 144 g (1 1/2 cups) rolled oats
- 144 g (1 cup) activated almonds
- 72 g (1/2 cup) activated cashews
- 60 g (1/2 cup) activated macadamia nuts
- 37 g (1/4 cup) activated pumpkin seeds
- 43 g (1/4 cup) sprouted buckwheat
- 60 g (6 tbsp) mixed dried fruits, roughly chopped (dried cherries, apricots, raisins)
- 1 tbsp Gingerbread Spice (see Notes for DIY)
- 1/4 tsp Himalayan salt
- 200 g (14-15 no) pitted Medjool dates
- 90 g (6 tbsp) coconut butter
- 120 g (1/2 cup) filtered water
Coarsely chop the almonds and macadamia nuts. Alternatively, you may use a food processor and pulse into medium-size chunks.
In a large mixing bowl, combine all the dry ingredients and mix well.
In a blender or using the same food processor, blend the dates with coconut butter and water until a smooth paste.
Transfer the date paste into the bowl with the dry ingredients and mix will with your hands until everything is well and evenly distributed.
Spread the mixture loosely on dehydrator trays lined with Paraflexx sheets. Dehydrate at 46°C for 24 hours until completely dry. Allow the grawnola to cool to room temperature before storing in airtight containers. Best consumed within 3 weeks.
3 tsp ginger powder
2 tsp cinnamon powder
1 tsp allspice powder
1 tsp nutmeg powder
1 tsp cloves powder
Replace the nuts with equal quantity of your favourite seeds (pumpkin, sunflower, sesame or hemp seeds).
Topping for smoothie bowls, snack or ice cream; packaged as gifts