Categories: Breakfast
Ingredients
- 1/2 cup raw pecans
- 1/2 cup raw hazelnuts
- 1 cup raw almonds
- 1 cup raw walnuts
- 1/4 cup raw sunflower seeds
- 1 tablespoon golden flax seeds (omit for SCD)
- 1 tablespoon cinnamon
- 1 cup honey, melted
- 3 tablespoons coconut oil
- 2 tablespoons raw cacao
- 1-1/2 tablespoons vanilla
- 3/4 teaspoon sea salt (plus 1 teaspoon for soaking water)
- 1/2 cup shredded coconut, unsweetened
- 1/4 cup dark chocolate chunks (Enjoy Life is allergy free, or use homemade to avoid refined sugar)
- 1/2 cup freeze dried strawberries
Directions
-
Soak all of the nuts in enough water to cover them and mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time. Soak the sunflower seeds in a separate bowl, following the same procedure as above.
-
Drain the nuts and seeds and place on a paper towel to absorb the remaining water. Keep half of the sunflower seeds separate.
-
Place all of the nuts and half of the sunflower seeds in the bowl of a food processor. Grind them until they resemble the size of oats.
-
Melt the coconut oil, honey, vanilla, and cacao over medium heat until the cacao has dissolved.
-
Add in the coconut oil mixture, cinnamon, and sea salt. Pulse until combined.
-
Next, add the last half of the sunflower seeds and the flax seeds and pulse once or twice, until they are roughly chopped and mixed into the nut mixture.
-
Remove the blade, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3 parchment covered dehydrator trays. Spread it evenly into a thin layer.
-
Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.
-
Once cooled, stir in the chocolate and strawberries, and store in an airtight container for 2-3 weeks.