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Post by marykays1 » Sun Mar 16, 2008 1:58 pm

What with the discovery of acrylamides - cancer-causing substances in dry-cooked grains etc, many are now turning from traditional granola to Grawnola: Here's a recipe: (I like to add truly raw cashews. You can get them at


3 to 4 cups Raw buckwheat groats. Soak and sprout them for one to
three days. It will double in amount.

2 to 3 cups raw, hulled sunflower seeds which will need to be soaked
and sprouted for 1 day

2 to 3 cups raw, hulled green pumpkin seeds, then soak and sprout for
1 day.

1 brown coconut, husked, shelled, and cut into pieces.

2 pears or apples chopped and seeded with skin remaining.

1 cup raisins, rinsed

1 / 2 to 1 cup raw honey or agave nectar

3 tablespoons cold pressed, unrefined coconut oil

2 teaspoons vanilla

Unrefined salt, cinnamon, and stevia extract powder to taste

Optional: 1 to 2 cups of small, dried fruit, such as blueberries, goji berries,
raisins, chopped figs, or apricots.

Rinse and drain the groats and place in a very large mixing bowl.
Roughly chip the drained sunflower and pumpkin seeds in a food
processor with the "S" blade and add to mix.

Rinse, drain, and pulse the pieces of coconut meat in the food
processor until roughly grated. I like to leave some small chunks. Add
to the bowl with other ingredients.

Combine chopped pears or apples, raisins, honey, coconut oil, and any
flavoring in the food processor and blend to a slurry.

Fold into the other ingredients in the mixing bowl and stir until
everything is well coated.

Add optional dried fruit to the folding if desired. Spread mixture 1 /2 to
1/3 inch thick on mesh sheets in the dehydrator. Dry on moderate,
rotating the trays after a few hours. Finish drying on lower heat, cool,
and then store in covered containers. Enjoy "as is" or with nut milk and
berries. Stays fresh for several weeks, but usually doesn't stay around
that long!

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Location: Arkansas

Re: Recipe: Grawnola

Post by millipede » Mon Mar 17, 2008 12:22 am

Sounds pretty good. Thanks for sharing.

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