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