Apple Spice Granola Recipe – a staple in our house

Ever been suspicious of what these supermarket breakfast cereals contain? Often less nutrition than the cardboard boxes they come in.

Here is a time proven raw granola recipe I was introduced to years ago by my good friend and mentor Chad Sarno. Not much tweaking needed to happen since. Some creations are just perfect. Saying that, especially this basic granola recipe is almost crying for some playful changes or addition of ingredients like Maca powder, chia seeds, cacao nibs, Sacha Inchi powder, freeze dried fruit slices etc.. Knock yourself out! 😉

wet nut mix for apple spice granola

Don’t be afraid to substitute or add other nuts and seeds like pumpkin seeds, coconut chips or brazil nuts. Just adjust the amount of date paste to obtain the desired sweetness.

I often use sprouted buckwheat for this recipe as it is a reasonably priced alternative to lot of highly priced nuts, like pecans or walnuts. Buckwheat also dehydrates beautifully into a crispy crunch. I believe the thick ‘slimy’ run-off from the sprouting grains also helps to bind the granola clusters together – similarly to what happens with flax and chia seeds when you soak them.

This brings us to another great little secret wit this recipe. By soaking and sprouting the nuts and seeds and then mixing the wet ingredients with date paste, apples and whatever spices and superfood powders you want to add, you achieve a natural clustered crunchy granola after dehydration. Adding wet and dry ingredients to nuts and seeds before dehydration and then dry the lot together in clusters, bars or any shape, will nicely attach the flavours and hold all other components together.

Now just pop your granola clusters into a bowl, add some banana slices and pour your freshly made almond milk or raw organic Jersey cow’s cream over it and enjoy!

Fresh Fruit Salad with Granola

You are still waiting for the actual recipe, right?!
Here it is:

Apple Spice Granola
Makes 4 cups

  • 1 c pecans or walnut pieces, soaked10-12 hours
  • 1 c almonds, soaked 10-12 hours
  • 1 c sunflower seeds, soaked 10-12 hours
  • 1 c hulled buckwheat, sprouted for 1-2 days
  • 1-2 c date paste
  • 1/2 t vanilla extract
  • 2 T chia seeds
  • 3 apples, diced small
  • 2 T cinnamon, ground
  • 1 T maca powder
  • t natural sea salt
  • 1/2 t lemon juice
  1. Keep the sprouted buckwheat aside. Using the food processor, pulse all other nuts and seeds until coarsely ground. Add in a large bowl to the sprouted buckwheat.
  2. Also using the food processor blend the dates with a small amount of water until it becomes a smooth paste. Dry dates will require soaking over night.
  3. Toss the paste along with the diced apples, chia seeds, maca powder, cinnamon, vanilla extract and salt with the nut mixture. Hand mix well. Adjust flavour with lemon juice.
    wet nut mix for apple spice granola
  4. Continue by crumbling the ‘wet’ granola onto Teflex dehydrator sheets and dehydrate at 145 F for 2 hours. Over the next hours turn the temperature gradually down to 115 F. Turn trays periodically. After 6-8hours flip over and remove Teflex sheets. Dehydrate at 105 F for 12 more hours or until crisp.
    wet granola ready for dehydrator
    This process is important to stop the granola from fermenting during the dehydration process. Not that it would be bad for you, yet the flavour would be slightly different 😉 It would definitely clear up any phytic acid remnants after the soaking and sprouting.

    Spaced granola clusters on dehydrator tray

    Notice the space between the clusters when wet!

  5. Store in sealed glass jars.

4 dehydrator trays of granola

Enjoy!
René
🙂

Chocolate Müsli Slice – a glutenfree and vegan Power Snack

A lovely chocolate treat!

Be warned, this one will be a staple in your power snack repertoire. A thoroughly nourishing and satisfying chocolate treat. The basic recipe below is not fully raw as presented here, due to the use of 72% dark chocolate. I like to use the vegan Whittaker’s’Dark Ghana’. ‘Green & Blacks’ works as well. By all means, go ahead and make your own raw chocolate topping!
Oh, have I not posted that recipe yet?! Hang in there, it will pop up shortly 😉

When I am making this Chocolate Müsli slice I always make more of the dry crust mix than I will need for one standard baking tray. I store it in a sealed container till the next batch is due. That way I only have to add date paste, mix it thoroughly, press it into a paper lined tray and pour the chocolate.

And yes, the recipe below is not suggesting for the nuts and seeds to be soaked and dehydrated. For better digestion and utilization of all nutrients feel free to soak and dehydrate the sunflower- and pumpkin seeds as well as the almonds.
It is ESSENTIAL to dehydrate the nuts and seeds completely dry after soaking them over night. The base of the Müsli slice is held together by the moisture being evenly distributed throughout the crust.

And here is the recipe. Enjoy!

Chocolate Müsli Slice

Makes approx. three standard baking trays with 64 pieces each

  • 7c sunflower seeds, ground into coarse meal
  • 5c pumpkin seeds, ground into coarse meal
  • 10c dried finely shredded coconut
  • 4c almonds, ground into coarse meal
  • 2c cashew pieces, ground into a coarse meal
  • 4c chia seed flour
  • 3c cranberries
  • 2c sultanas
  • 3-6c smooth date paste, depending on moisture level
  • 9 x 250g bars of Whittaker’s 72% Dark Ghana chocolate (750g per tray)
  1. In a large tub hand-mix all dry ingredients well.
  2. Put a pot with 1-2cups of water to the boil, place a stainless steel bowl on the rim of the pot so it completely covers it. Break 3 bars (750g) of the dark chocolate into the bowl. Turn the heat down to a minimum once the water boils. Stir the chocolate occasionally until it is completely melted.
  3. While the chocolate is melting take 12c of the dry müsli mixture and hand-mix 1-2 cups of date paste in until everything sticks well together and is evenly moist and covered with date paste.
  4. Line a standard baking tray (approx. 2cm deep) with one sheet of baking paper. Now press the moist müsli mixture evenly into the tray.
  5. When the chocolate is completely melted pour it over the compacted müsli in the baking tray. Make sure you dry off the bowl underneath beforehand to avoid water dripping into your molten chocolate! Tap the tray lightly on the work bench to distribute the chocolate evenly and to make the surface level. Use a cranked spatula to help spread the chocolate, if necessary.

    Freshly poured chocolate

    Can you smell the freshly poured chocolate?!

  6. Place the tray in the fridge (walk-in coolers are handy here! ;-)) to let the chocolate solidify. Check frequently for the chocolate surface to turn matt. Do not wait till the chocolate is thoroughly chilled through. It will be too brittle to cut. A very sharp and thin (Asian) chef’s knife helps!
    Solid chocolate on top
  7. Once the chocolate surface has turned evenly matt and is sufficiently solid to cut, carefully, while holding on to the paper, slide the chocolate-covered müsli block onto a large cutting board. Cut into 64 equal pieces and stack them into a tight-sealing container with baking paper between the layers.
    Scored chocolate top
    Return to chiller overnight. The chocolate will solidify and the moisture in the müsli mix will spread evenly through all ingredients, making them hold together better.
    The cut chocolate muesli slice

Caution!

  • Do not touch the chocolate surface after it is poured!!! Your fingerprints will remain visible.
  • From the time of cutting into individual pieces till serving the individual müsli slices should stay refrigerated. Alterations in temperature will cause moisture in the air to condense on the chocolate coating. This ultimately leads to bright brown spots on it and makes it look unsightly and old.

The final result!

Enjoy!

René
🙂

PS: Yes, this might be one of the recipes featured at one of my next demo classes!

Super Charged Green Smoothie Recipe

Yes, for all of you who now got curious about the Sunday Smoothie Demo at the Green Living Show. Here it comes. It is based on the basic Green Smoothie Recipe I posted here earlier – just loaded with potent Superfoods. To find out more about any of the ones suggested in this recipe, you can visit either Navitas Naturals‘ website or the genuine New Zealand based Matakana Superfoods one.
Fresh Fijian turmeric can be obtained from Ramesh and Jayshree on Sunday mornings at the South East corner of the Takapuna Market.

Fresh Turmeric

Scary stuff, this fresh turmeric! *LOL*

And here is your recipe:

Super Charged Green Smoothie
Makes two 750ml smoothies

  • 1 frozen banana, cut in chunks
  • 2 oranges or 4 mandarines, peeled
  • 1 pear or apple, cut in chunks
  • ½ avocado, peeled
  • 1 T (heaping) Sacha Inchi powder or Hemp protein powder
  • 1 T Chia seeds
  • 1 T Maca powder
  • 1 t Maqui powder
  • 1 t Mangosteeen powder
  • ½ t Camu powder
  • ¼ t vanilla powder
  • 2 cm fresh turmeric, sliced
  • 1 big bunch of dandelion leaves, parsley or kale, finely chopped
  • 2 T Goji berries, optional
  • 2 T currants, for extra sweetness
  • 2 t Sacha Inchi oil, optional
  • 2 c drinking water, or more if required
  1. Start with the juicy fruit in the bottom of the blender and finish with the chopped dandelion leaves on the top.
  2. Then pour water in so it reaches about 2/3 up in the blender jar. Blend on high until everything is smoothly blended.
  3. Split in two and share with your loved One!

Super Smoothie

Enjoy!
René
🙂

Raw Chocolate Super Fudge recipe

Here is the much requested recipe for the Raw Chocolate Super Fudge I demo-ed last Saturday at the Green Living Show in Auckland.

Rene demo at Green Expo

Should you have been among the poor fellows who came on Sunday believing the sign that I would do it again, only to be shown how to make a Super Charged Green Smoothie (takes a new breath)… then here is the recipe:

Super Fudge

Makes one standard baking tray with 64 pieces

  • 3.5c / 900g date paste
  • 2c / 180g raw cacao powder
  • 1c / 200g Chia seeds
  • 1c / 160g Sesame seeds
  • 1c / 200g Sultanas or Cranberries
  • 2c / 260g Sunflower seeds
  • 1c / 150g Goji berries
  • 2T / 24g Maca powder
  • 4T / 40g Sacha Inchi powder
  • 2t / 6g Camu-Camu powder
  • 1t / 2g Vanilla powder
  1. In a large bowl hand mix everything thoroughly together.
  2. Line a standard baking tray with baking paper. Press the mass evenly into the tray and level the surface with a cranked metal spatula.
  3. Set aside for minimum of one hour to set. Cut into 64 or 128 smaller pieces.
  4. Serve as is or place in dehydrator for a few hours at 115°F until dry to the touch.

You can always come to the Wise Cicada Café to sample the recipe. We sell them there 🙂

Raw Chocolate Super Fudge