Ok, ok…..I’ve been asked so many times for this recipe that I’m feeling compelled to finally get it out there. If you don’t have a dehydrator, do not stop yourself from combining the basic raw nuts and dried fruits together and eliminating the soaking process. The soaking removes the phytic acid that naturally occurs on the outside of all nuts and seeds and helps with the nutritional uptake when it is consumed. Raw and unsoaked is still a GREAT option.
3 cups raw almonds
2 cups raw walnuts
3 cups raw cashew pieces
1 cup raw pumpkin seeds (a/k/a pepitas)
1 cup raw sunflower seeds
Sea salt – 1/2 tsp. to start
Cayenne pepper – 1/8 tsp. to start
1/2 cup raw local honey. REAL maple syrup is a great substitute.
- In separate bowls soak the almonds & walnuts overnight in good water (drinking water, not tap). Cover then add another 2 inches of water. Rinse and add new water in the morning.
- Combine the cashew pieces, pepitas and sunflower seeds into a bowl together. On the morning of day 2, cover them with water and soak for at least 2 hours (I soak everything until mid- afternoon of day 2 and then start prepping for the dehydrator just before dinner.)
- Rinse and drain the cashew and seed mixture and toss it in a LARGE bowl.
- Rinse and drain the almonds and walnuts separately.
- In a food process fitted with an “s” blade, drop the almonds in a few fistfuls at a time and pulse until they become roughly chopped (see photo). Add to the LARGER bowl holding the seeds. Repeat until all almonds are chopped up.
Now do the exact same thing with the walnuts until they are processed. DO NOT do them together. They have different consistencies and the end result will not be as good. Combine all the nuts and seeds.
- OPTIONAL – You can add a small dice of fruit at the very end before drying. Both banana and apple have worked well for me in the past. Be sure it is small enough so that it will dry quickly. Nothing bigger than a quarter inch square.
- Add agave and toss.
- Sprinkle with sea salt and toss.
- Sprinkle with cayenne pepper and toss.
- Taste and adjust seasonings to your liking.
- Spread on dehydrator sheets and dry for 36-48 hours at 115 degrees (depending on humidity).
- When finished add your favorite dried fruits to bring out another dimension of deliciousness.
- Yields 16 CUPS of grawnola. Store in a cool dry place for 4-6 weeks.
*Note* Sometime when I soak the cashews they turn purple. If you experience the same thing, don’t freak out. They are fine for consumption.