What can I say about this recipe? Well, this raw granola is simply delicious. It takes your breakfast to a divine level. It turns your simple yogurt breakfast bowl into a luxurious bowl of chewy, crunchy and textured awesomeness! You just have to make it. And you will fall in love. Need I say more?
Ingredients:
1 dL walnuts
1 dL almonds
10-12 small, fresh dates – depending on how sweet you want it
0,5 dL shreeded coconut
2 dL gluten-free oats (or swap for regular)
1/2 tsp cardamom (or more – I usually go crazy with the cardamom)
1/2 tsp cinnamon – add more if desired (I usually add a lot more than this, but I know some people don’t like too much spice)
a sprinkle of some nice sea salt
1 tbsp oat milk (or other plant based milk substitute – if you don’t have any, use water)
2 tbsp buckwheat – not flour!
Optional: If you’re feeling crazy, or you’ve made this recipe many times and you’re looking for ways to change it up – consider swapping the cinnamon and cardamom for some cocoa powder or liquorice powder – start with 1/2 teaspoon and work your way up to your desired amount through sampling.
Method:
- Start by adding the almonds and walnuts to a food processor and blend until the nuts are chopped into fairly small pieces. Add the dates and mix until well combined.
- Add coconut, oats and spices. Sample as you go to see if you need/want more of either cinnamon or cardamom. You might also want to add 1-2 more dates if you find it’s not sweet enough to your taste.
- Once you’re satisfied with the flavour of the mix, add the plant milk. You will see the mixture get stickier and form gorgeous little clusters of rawnola heaven. Do not panick – this is a good sign. Oh, and don’t add more plant milk now as you will end up with a raw cake crust mixture that comes together in a ball. You want the perfect thing in the middle – granola that is dry enough to be sprinkleable, but also sticky enough to form clusters. Because clusters are awesome.
- Now you should be happy with the almost finished product, though we’re still missing the crunchy action. Well, this is where the buckwheat comes into the picture. Or the food processor, really. Anyways, add the buckwheat to the food processor and pulse FOR A VERY SHORT AMOUNT OF TIME – just until the buckwheat is combined into the mixture and evenly distributed. You do not want the buckwheat to be chopped and give everything a buckwheat-flour-like flavour.
- Now sample the rawnola. Is it awesome or is it awesome? Put what is left of the granola (if anything at this point) into a large mason jar (or other airtight container) and put it in the fridge. It keeps pretty well – I’d say one week at least, though I’m hesitant to say more because it’ll be my fault if you eat lots of mouldy granola and end up in the hospital. But I would say it lasts between 1 and 2 weeks, maybe longer. I honestly don’t know how long it lasts – mine always disappears mysteriously after just a couple of days..
- Enjoy the beautiful, amazing rawnola you’ve just created – put it on yogurt with some fresh fruit or berries, add it to your smoothie bowl or chia pudding or simply keep eating it with a spoon – whatever you fancy. Do take a picture though, and share it with a #greenwolff or @greenwolff_alex š And that’s it.
