A healthy, raw granola recipe that's soaked and doesn't end up rock hard? Yes! With endless flavor options, this easy homemade granola makes a fantastic breakfast, snack, or even dessert!
Put the nuts and seeds in a medium-sized bowl along with about 5 cups of warm water (to cover generously).
Put the date pieces in a small bowl, along with 1-1/2 cups of water. You may also use fig pieces or raisins.
Put the rolled oats in a large bowl, along with 8 cups of warm water and the apple cider vinegar (or Kombucha, yogurt, or kefir).
Drain and rinse the oats in a fine colander or sieve. The drier you can get them, the quicker the dehydrating will go.
With the Excalibur dehydrator, you can start out dehydrating at 145 degrees Fahrenheit for the first 2 hours, which will kickstart the dehydrating but not make the internal temperature of the granola go over 118 degrees (the temperature at which enzymes die).
About halfway through the dehydrating time, check to see if the granola peels easily off the paper or plastic lined trays.
If it is does this without much stickiness, turn it all over. It is easiest to keep it in big sheets, if possible.
Continue dehydrating until the granola is dried out to your preference.
Break up the sheets into bite-sized chunks.
For the nuts, seeds, and dried fruit, choose raw, organic and unsulphured.
When ready to eat, place in bowl and add fresh or dried fruit, along with raw honey and raw milk -- the latter two are excellent sources of digestive enzymes!
*A combination we like: 1 cup each of almonds, filberts and pumpkin seeds.
Raw Soaked Granola https://traditionalcookingschool.com/food-preparation/recipes/basic-raw-soaked-granola/