Raw Vegan Gluten Free Granola – a delicious recipe with Walnuts, Salt, Water, Dates, Dried Mulberries, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1.
2
Soak walnuts and salt overnight in a large pyrex baking dish (9x13).
3
2.
4
Rinse the walnuts, rinse the baking dish, then place the nuts back in the baking dish.
5
3.
6
Place nuts in the oven on its lowest setting (135 degrees for our oven) and dehydrate the walnuts for 24 hours or until crispy.
7
4.
8
Once nuts are dehydrated, remove from the oven and set aside.
9
5.
10
Place dates and water in a food processor and pulse until a smooth paste forms.
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6.
12
Add walnuts, apricots, mulberries and cinnamon and pulse until coarse, like granola.
13
7.
14
Place mixture in the oven in a large pyrex dish and dehydrate again for 24 hours or until crispy 8.
15
Serve as a snack or as cereal with almond milk.
768
kcal
Calories
76
g
Fat
17
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups Walnuts, 1/2 teaspoons Celtic Sea Salt, 1/2 cups Water, 4 whole Dates, Pitted, and more.
Yes, Raw Vegan Gluten Free Granola falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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