CARAMEL CASHEW GRANOLA

SERVES 14 CUPS

10 Medjool dates, pitted

1/2 cup non-dairy milk (soy-free if necessary)

2 tbsp. maple syrup

2 tbsp. melted coconut oil

2 tsp. vanilla extract

1/2 tsp. salt

2 1/2 cups rolled oats (certified gluten-free if necessary)

2 1/2 cups puffed rice (or puffed millet)

1 cup buckwheat groats (kasha)

1 1/2 cups chopped cashews (raw or toasted)

1/2 cup hemp seeds

2 tbsp. flax meal

2 tsp. ground cinnamon

3 tbsp. coconut sugar (or brown sugar)

NUTRITIONAL VALUES

Calories: 542kcal
Fat: 28g (5.7g S.Fat)
Carbs: 66.9g
Protein: 12.6g
Sugar: 28.4g
Sodium: 116mg

METHOD

Position two racks in the oven near the center. Preheat the oven to 275°F (140°C, or gas mark 1). Line two baking sheets with parchment paper or silicone baking mats.

In a food processor or high-speed blender, combine the dates, milk, maple syrup, coconut oil, vanilla, and salt and process until smooth, pausing to scrape the sides as needed. Place aside.

Combine the oats, puffed rice, buckwheat groats, cashews, hemp seeds, flax meal, and cinnamon in a large mixing bowl. Stir in the date mixture until well combined. Sprinkle the sugar over the granola and mix it in gently.

Bake the granola for 20 minutes, spread out on two baking sheets. Bake for another 20 minutes, or until crisp and golden, switching the sheets and placing the bottom sheet on the upper rack and the top sheet on the lower rack. Allow to cool completely before crumbling and transferring to airtight containers or gift jars. The granola will keep for about 2 weeks at room temperature.

VARIATIONS

Increase the sugar to 1/3 cup for a sweeter granola.

DETOX GRANOLA

SERVES 7 CUPS

2 cups (222 g/7.8 oz.) rolled oats

1/2 cup (60 g/2.1 oz.) sliced almonds

1/4 cup (28 g/1 oz.) chopped walnuts

1/4 cup (28 g/1 oz.) chopped Brazil nuts

1/4 cup (22 g/0.8 oz.) unsweetened desiccated coconut

1/4 cup (42 g/1.5 oz.) ground golden flax seed meal (see Vegan Ingredient Sources)

1/4 tsp. (0.75 g/0.026 oz.) kosher salt

1/4 tsp. (0.5 g/0.01 oz.) ground cinnamon

1/8 tsp. (0.25 g/0.009 oz.) ground cloves

1/8 tsp. (0.25 g/0.009 oz.) freshly grated nutmeg

1/4 cup (75 g/2.6 oz.) maple syrup

1 1/2 tbsp. (15 g/0.5 oz.) liquid coconut oil

1/2 cup (50 g/1.76 oz.) dried apples, chopped

1/4 cup (40 g/1.4 oz.) dried cherries

1/2 cup (80 g/2.8 oz.) dried cranberries

NUTRITIONAL VALUES

Calories: 1323kcal
Fat: 41.8g (30.7g S.Fat)
Carbs: 218.8g
Protein: 12.5g
Sugar: 112.4g
Sodium: 120mg

METHOD

Preheat the oven to 165°C/325°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside after liberally spraying the sides of the pan with non-stick cooking spray.

Combine the oats, nuts, coconut, flax seed meal, salt, and spices in a large mixing bowl. Mix thoroughly with your hands. In a medium mixing bowl, combine the maple syrup and coconut oil until well combined. Pour the mixture over the oat mixture and toss with your hands to coat the dry mixture completely. Distribute the granola evenly on the prepared baking sheet. Bake for 15–20 minutes, or until crisp and golden brown, tossing the granola three times during the baking process to ensure even browning. Allow to cool completely.

Stir in the dried fruit and store in an airtight container at room temperature for up to a month.