Raw Vegan Granola Recipe
To keep the body in good health is a duty, for otherwise we shall not be able to light the lamp of wisdom, and keep our mind strong and clear. – Buddha
Hello my lovely Conscious Creators! Welcome to the very first blog post!
In this blog post I will be sharing one of my favorite raw vegan recipes: the rawnola!
Everyone loves granola, but the types you find in the supermarket are filled with gluten, sugar, added chemicals or dead minerals (non bioactive) that toxify the body. That will not stop us from enjoying a delicious granola AND supporting our physical, emotional and energetical bodies!
To the rescue comes this raw vegan granola, which is easy to make and also SO GOOD for you. Filled with living raw buckwheat, dates for potassium and magnesium, nuts filled with fiber and healthy fats and pumpkin seeds filled with iron and great for eliminating parasites. Follow the instructions below to see how to make it!
PREP TIME 15 minutes TOTAL TIME 10 hours and 15 minutes
Servings 14 1/2 cup servings
Course Breakfast, Snack Cuisine Gluten-Free, Vegan, Raw Vegan Freezer Friendly 3 months Does it keep? 2-3 months in the fridge
Ingredients RAW VEGAN GRANOLA
2 cups raw, soaked buckwheat (soak for 10 hours overnight)
10-12 pitted dates
4 Tbsp shredded coconut
1 tsp cinnamon powder
1/2 cup raw pumpkin seeds
1 cup raw, soaked nuts (soak overnight as well)
1/2 raw raisins
1-2 scoops raw vegan protein powder (unflavored)
1/2 tsp maca powder (optional)
1 pinch sea salt
FLAVORINGS (optional)
1/4 cup unsweetened cacao powder
2 Tbsp cacao nibs
3 Tbsp roughly chopped dried fruit (e.g. bananas, cherries, or blueberries)
1 tsp vanilla extract (or half this amount in vanilla powder)
FOR SERVING (optional)
On a smoothie bowl
With raw nut milk
With banana ice cream
With fresh fruit
By itself! As a snack
Instructions
Make sure you soak the buckwheat and the nuts the night before
The morning after, drain the water from both. Don't worry if the buckwheat is a bit "slimy" this is normal. Add all the remaining ingredients and mix well.
Prepare an even and thick layer on your dehydrator sheet. I recommend this dehydrator.
Dehydrate overnight, for 10-12 hours, until it comes out super crunchy.
Serve right away with fresh nut milk and fruit or store in the fridge in an air tight container for up to 3 months.
did you make this recipe?
Tag @celiasrawveganjourney and @consciouscreatorbycelia on Instagram and hashtag it #consciouscreatorbycelia so we can see all the deliciousness!
Do you want more recipes?
Check out Raw Abundance, Celia's raw vegan recipe book with over 30 savory raw vegan recipes!
