Banana Nut Granola Brittle With Apricot and Goji - Raw Food Magazine

Banana Nut Granola Brittle With Apricot and Goji

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Rating: 5
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Votes: 1
Rating: 5
You:
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Banana Nut Granola Brittle With Apricot and Goji
Serves
Serves
4
4
Level
Level
Mod
Mod
Ingredients
Ingreds.
12
12
Total
Total
9hr
9hr
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Banana Nut Granola Brittle With Apricot and Goji
Serves
Serves
4
4
Level
Level
Mod
Mod
Ingredients
Ingreds.
12
12
Total
Total
9hr
9hr

Part brittle, part granola, it’s branola! Packing the power of sprouted buckwheat and nuts. It takes a little forethought to soak the ingredients overnight, but it’s definitely worth it for all those extra enzymes and nutrients. And because they’re sprouted, they’re easier to digest. And that’s great, because you’re probably gonna find yourself eating a lot of this.

Granola makes for an awesome snack, but so much of the stuff that comes pre-made is loaded with refined sugar and artificial sweeteners. This delicious granola brittle on the other hand is sweetened with fruit and raw honey, adding even more healthful enzymes to the mix. Apricots, bananas, dates and goji berries hold it all together and make for a super delicious snack.

With golden flax, nuts, and sprouted buckwheat, it’s is also a delightful way to load up on healthy your essential fatty acids. Whether you enjoy it as a brittle or as granola; for breakfast or for a nice afternoon snack, this banana nut branola will keep you smiling.

Part brittle, part granola, it’s branola! Packing the power of sprouted buckwheat and nuts. It takes a little forethought to soak the ingredients overnight, but it’s definitely worth it for all those extra enzymes and nutrients. And because they’re sprouted, they’re easier to digest. And that’s great, because you’re probably gonna find yourself eating a lot of this.

Granola makes for an awesome snack, but so much of the stuff that comes pre-made is loaded with refined sugar and artificial sweeteners. This delicious granola brittle on the other hand is sweetened with fruit and raw honey, adding even more healthful enzymes to the mix. Apricots, bananas, dates and goji berries hold it all together and make for a super delicious snack.

With golden flax, nuts, and sprouted buckwheat, it’s is also a delightful way to load up on healthy your essential fatty acids. Whether you enjoy it as a brittle or as granola; for breakfast or for a nice afternoon snack, this banana nut branola will keep you smiling.

Ingredients
  • 3 1/2 cups sprouted 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)
  • 1/2 cup sprouted 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)
  • 1/4 cup sprouted almonds (coarsely chopped)
  • 1/4 cup apricots (coarsely chopped)
  • 1/4 cup goji berries
  • 3 bananas
  • 8 dates
  • 2 Tbsp honey (raw)
  • 1/4 cup golden flax
  • 1 Tbsp cinnamon
  • 1 tsp vanilla powder
  • salt (celtic or himalayan;to taste)
Servings:
Units:
Directions
Prep
10 min
Total
9 hr
  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.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

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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Votes: 1
Rating: 5
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Juliane Porter

Chef: 

Juliane Porter is fine artist and founder of StyleNectar.com where she shares tips on living beautifully via food, art and holistic lifestyle. She enjoys a gluten-free, primarily raw vegan “foodstyle” and shares beautiful recipes alongside wellness articles and her commissioned Fine Art weekly at StyleNectar.com.

 

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