This 'rawnola' is served at Cafe Gratitude in San Francisco. I altered the recipe to make it suitable for the candida diet. The recipe easily doubles and stores well in airtight containers.
This recipe requires a dehydrator.
Ingredients:
• 1.5 c. raw almonds, pre soaked for 12 hrs
• 1/2 c. sunflower seeds, pre soaked for 4 - 6 hrs
• 1/2 c. whole buckwheat, pre soaked for 6 hrs
• 7 small granny smith sour apples
• 1/2 c. dried coconut flakes
• 2 t. glycerine based vanilla extract
• 2 t. ground cinnamon
• 1/3 t. mineral salt
1. Rinse and drain the grains. Place into large mixing bowl.
2. Grate apples, including the skin. Add to bowl.
3. Add dried coconut flakes and flavorings, mix well.
4. Prepare two dehydrator trays with Teflex sheets.
5. Spread the mixture out with your fingers.
6. Dehydrate at 145F for 1 hr, than reduce the temp to 115F.
7. When the granola is dry enough to peel off the Teflex sheets, place them on the grid sheets.
8. Continue to dehydrate until completely dry, this can take up to 24 hrs total.
9. Store in airtight containers.
