Banana Nut Granola Brittle With Apricot and Goji
Banana Nut Granola Brittle With Apricot and Goji
Prep
10min
Total
9hr
Servings
4
Ingredients
12
Level
Mod
Prep
10min
Total
9hr
Servings
4
Ingredients
12
Level
Mod
Recipe by:Juliane Porter
Banana Nut Granola Brittle With Apricot and Goji
Prep:10minTotal:9hrServes:4
Ingredients
  • 3 1/2cupssprouted buckwheat groats(to sprout: soak groats overnight w 1/2 t celtic salt, rinse well, then sprout in a towel covered colander placed in a bowl til 1/4 inch tails develop for 2 days, rinsing well 2 x day)
  • 1/2cupsprouted pecans(coarsely chopped into halves & thirds, (to sprout: soak overnight w 1/2 t celtic salt, rinse well, then sprout for a day in a towel covered colander placed in a bowl, rinsing 2 x day. No tails will develop. Dehydrate for 12 – 24 hours til completely dry then store in freezer. For this recipe you can add the pecans & almonds to the mixture in their softened state as they will dry during the dehydration of the granola)
  • 1/4cupsprouted almonds(coarsely chopped)
  • 1/4cupapricots(coarsely chopped)
  • 1/4cupgoji berries
  • 3bananas
  • 8dates
  • 2Tbsphoney(raw)
  • 1/4cupgolden flax
  • 1Tbspcinnamon
  • 1tspvanilla powder
  • salt(celtic or himalayan;to taste)
Directions
  1. Add the sprouted buckwheat groats, pecans, almonds, apricots and goji to a large bowl.
  2. Blend the bananas, dates, raw honey, golden flax, cinnamon, vanilla and celtic salt in a high speed blender til smooth and creamy.
  3. Add blended mixture to large bowl and fold the ingredients together til nicely combined.
  4. Spread the mixture into a thin sheet across two dehydrator trays and dehydrate** for 1 hour on 135F, then turn down to 115F for another 8-12 hours, flipping over midway, until completely crispy and dry. Dehydration times will vary dramatically depending on season, climate, altitude etc., so check on your Branola often and gage time accordingly and to your desired crisp level.
  5. Break into rustic brittle sized shapes for easy grab-n-go or crumble into smaller granola sized pieces.
  6. Store in a glass container in the fridge or freezer.
Ingredients
  • 3 1/2cupssprouted buckwheat groats(to sprout: soak groats overnight w 1/2 t celtic salt, rinse well, then sprout in a towel covered colander placed in a bowl til 1/4 inch tails develop for 2 days, rinsing well 2 x day)
  • 1/2cupsprouted pecans(coarsely chopped into halves & thirds, (to sprout: soak overnight w 1/2 t celtic salt, rinse well, then sprout for a day in a towel covered colander placed in a bowl, rinsing 2 x day. No tails will develop. Dehydrate for 12 – 24 hours til completely dry then store in freezer. For this recipe you can add the pecans & almonds to the mixture in their softened state as they will dry during the dehydration of the granola)
  • 1/4cupsprouted almonds(coarsely chopped)
  • 1/4cupapricots(coarsely chopped)
  • 1/4cupgoji berries
  • 3bananas
  • 8dates
  • 2Tbsphoney(raw)
  • 1/4cupgolden flax
  • 1Tbspcinnamon
  • 1tspvanilla powder
  • salt(celtic or himalayan;to taste)
Directions
  1. Add the sprouted buckwheat groats, pecans, almonds, apricots and goji to a large bowl.
  2. Blend the bananas, dates, raw honey, golden flax, cinnamon, vanilla and celtic salt in a high speed blender til smooth and creamy.
  3. Add blended mixture to large bowl and fold the ingredients together til nicely combined.
  4. Spread the mixture into a thin sheet across two dehydrator trays and dehydrate** for 1 hour on 135F, then turn down to 115F for another 8-12 hours, flipping over midway, until completely crispy and dry. Dehydration times will vary dramatically depending on season, climate, altitude etc., so check on your Branola often and gage time accordingly and to your desired crisp level.
  5. Break into rustic brittle sized shapes for easy grab-n-go or crumble into smaller granola sized pieces.
  6. Store in a glass container in the fridge or freezer.
Directions
  1. Add the sprouted buckwheat groats, pecans, almonds, apricots and goji to a large bowl.
  2. Blend the bananas, dates, raw honey, golden flax, cinnamon, vanilla and celtic salt in a high speed blender til smooth and creamy.
  3. Add blended mixture to large bowl and fold the ingredients together til nicely combined.
  4. Spread the mixture into a thin sheet across two dehydrator trays and dehydrate** for 1 hour on 135F, then turn down to 115F for another 8-12 hours, flipping over midway, until completely crispy and dry. Dehydration times will vary dramatically depending on season, climate, altitude etc., so check on your Branola often and gage time accordingly and to your desired crisp level.
  5. Break into rustic brittle sized shapes for easy grab-n-go or crumble into smaller granola sized pieces.
  6. Store in a glass container in the fridge or freezer.
Notes

Note: If you don’t yet have a dehyrator, spread the mixture on two silpat or parchment covered baking sheets with oven on lowest temperature & oven door propped open an inch, flipping over midway, til thoroughly dry and crispy. Check on the granola often as the oven will still likely be much hotter than 135F & 115F and, therefore, the process may be much faster. Additionally, the product may not be truly raw as it would be using a deyhdrator.

 

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