Recipe from Kelly Holden, FAMH, Herb Society Trustee

With a little preparation you can have tasty breakfasts ready to go for the next three months. Here is a wonderful combination of vegan-friendly ingredients, which you can adjust to suit your needs and preference.

Two cooking options are provided, one with a dehydrator, the other with an oven.

Kelly’s Granola

Preparation time: 20 minutes (but do start the day before)

Cooking time:  7-9 hours in a dehydrator; or 45 minutes in an oven

Ingredients:

1 cup Pecans, soaked overnight

1/2 cup Walnuts, soaked overnight

1/4 cup Pumpkin seeds, soaked 2-4 hours

1/4 cup Sunflower seeds, soaked 2-4 hours

1 cup gluten free Oats

1 cup unsweetened, dried Coconut flakes

1/4 cup White Mulberries

1/4 cup Cacao Nibs

2 tbsp of each – Sesame, Hemp, Chia and Flax Seeds

2 tbsp each – dried fruits eg, raisins, goji berries, apricots

1 1/2 tsp Pumpkin Spice

1/2 tsp Himalayan Salt

1/4 cup Maple Syrup

Method (using a Dehydrator):

1. Drain and rinse the pecans, walnuts, pumpkin and sunflower seeds.
2. Add to a food processor or high speed blender with the rest of the ingredients and pulse to break down to desired consistency.
3. Line two dehydrator trays with non-stick sheets.
4. Loosely spread the mixture on the sheets, no thicker than 1″.
5. Dehydrate at 145ºF for 1 hour, then reduce to 115ºF for 6-8 hours, until completely dry.
6. Leave to cool completely before storing

Storage:

1. Store in airtight glass jars for up to a month
2. Store in the freezer for up to 3 months

Method (using an Oven):

1. Heat oven to 130ºC
2. As steps 1 and 2 above.
3. Loosely spread the granola mix onto shallow baking trays and place in the centre of a heated oven for 45 minutes, gently stirring every 10 – 15 minutes to make sure the granola doesn’t burn.
4. When completely dry, remove from the oven and leave to cool completely.
5. Storage as above.