I have been doing a lot of research lately. I can’t get enough of it. I am finding it hard to focus on one thing…I start my study for motivational psychology and end up watching Ted Talks, then stop and start watching Steve Jobs being interviewed, then find myself stealing all of my family members books (such as The Brain That Changes Itself and The Wolf of Wall Street), then I am searching for an academic paper on…anything!
One Ted Talk that absolutely inspired me was by the incredible Sarah Britton from the popular blog ‘My New Roots’. Let’s be honest – she inspires me with every post she puts on that blog (she’s a genius!). Her Ted talk was based around making one small change in your kitchen.
“We go through our entire lives, we know how our phones work, our computers, our cars – but we go through our entire lives not knowing how we work, isn’t it obsurd?”
I cannot even begin to explain how addicted and obsessed I was with Special K. What’s so bad about cereal you may ask? Ummm hello 5 servings a day straight from the box is not healthy, it’s not ok and it is highly processed.
My one small and most significant change would have to be my switch to my raw sprouted granola. I have so many recipes but after investing in a dehydrator I began to get creative and make up my own healthier versions. I thought I would share a few.
– 2 C activated buckwheat
– 1 C roughly chopped almonds
– 1/2 C activated pepitas
– 1/2 C coconut flakes
– 2 tbs cacao nibs
– 3 heaped tbs raw cacao powder
– 1/2 C fresh apple juice
– 8 pitted medjool dates, roughly chopped
– 2 tbs agave/maple syrup (optional)
Mix apple juice and cacao in a small bowl.
Mix the rest of the ingredients in a large bowl and pour the liquid over the top.
Combine everything very well.
Dehydrate for 12-18 hours on the lowest setting.
Opt: If you don’t own a dehydrator place your oven on it’s lowest setting and leave the door slightly ajar.
VANILLA DATE RAWNOLA
– 3/4 Cup activated buckwheat groats
– 1/2 Cup chopped activated almonds
– 1/2 Cup chopped activated walnuts
– 1/2 Cup activated seeds (sunflower and pepitas)
– 1/4 Cup shredded coconut
– 1/4 Cup melted coconut oil
– half a vanilla bean pod (seeds scraped) or 1/2 tsp vanilla essence
– A generous sprinkle of cinnamon
– A pinch of salt
– 6 pitted and blended medjool dates (the more the better)
Note: If you can’t be bothered blending the dates or your blender won’t allow you to do so, roughly chop a few and add with 1/4 C maple syrup.
Preheat oven on 100 degrees celsius.
Combine all dry ingredients in a bowl and coat with melted coconut oil, vanilla and blended dates (or syrup).
Add in cinnamon and salt.
Once ingredients are all mixed and thoroughly coated spread mixture on a baking tray lined with baking paper as thinly as possible (this is important to ensure the mixture browns evenly).
Place in the oven for 30 minutes or until golden.
To Make Raw: Pop it in the dehydrator for 12-18 hours.
NUTTY BANANA GRANOLA
– 1 C Oats (Replace with buckwheat if you don’t eat oats)
– 2 C activated nuts roughly chopped
– 2 tbs chia seeds
– 2 tbs flax seeds (linseeds)
– 1/4 C sunflower seeds
– 1/4 C coconut flakes
– 2 ripe bananas mashed
– 1 tbs organic honey/agave/maple syrup
– 1 tsp cinnamon
– pinch of salt
Preheat oven to 190 degrees (170 fan forced).
Combine all ingredients in a bowl ensuring dry ingredients are coated in banana and honey.
Spread mixture thinly on a sheet of baking paper on an oven tray.
Bake for 20-30 minutes until golden making sure you mix the mixture up every 10 minutes to ensure it cooks evenly.
Allow to cool before storing in a container.
Store in the fridge for up to one month.
NOTES FOR GRANOLA RECIPES:
Activating buckwheat and nuts is highly beneficial however if you’re short for time just use good quality, raw nuts.
Oven times may vary. Instructions are based on a fan forced oven, if you do not have a fan forced oven it may take longer. Feel free to experiment with cooking times and keep an eye on the baking as it can go from golden to burnt verrrrry quickly!
STORAGE: In an air tight container the mixture will last 3-4 days in a cool dry place, otherwise I like to store it in my fridge in an airtight container…I use it up easily within a month!