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Granola with Dates, Pecans, and Coconut

10/8/2014

12 Comments

 

Granola ~ Raw, Lacto-Fermented, Dehydrated & Gluten Free

Jar: 2 Liter Jar
Brine: None 
Ferment: 2-3 Days
Dehydrate: 48-72 Hours
Ingredients:
5 1/2 cups raw or cooked gluten-free organic rolled oats
1 1/3 cups unsweetened organic coconut flakes or shreds
1 1/3 cups organic dried gluten-free fruit mixture (dates, raisins, any mix will do)
1 1/3 cups pecans (or slivered almonds or other nuts or seeds you love)
2 tea. Himalayan Pink Salt or sea salt
1 1/3 cup warm water (room temperature)
1 2/3 cup whole-fat grass-fed raw-milk yogurt (or  kefir or cultured buttermilk)
1 1/2 tea. cinnamon
1/2 tea. nutmeg or cardamom
1/3 cup local raw honey (or buy at www.alaskawildhoney.com)
1/3 cup butter
1/3 cup coconut oil

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Preparation:
  1. In a non-metallic bowl, mix the oats, nuts or seeds, coconut, fruit, salt, yogurt (or other dairy) and water.  
  2. Mix well.
  3. Move to a Probiotic Jar, getting out as many air pockets as possible.  Lock the lid, twist the Airlock into place with water, and move to a 68-72ºF spot in the dark. Ferment for 2-3 days.  The longer it ferments the more sour it will taste, and the more pre-digested it will be when finished.
  1. After 2-3 days, warm the coconut oil and butter just enough to melt (in a bowl over warm water on the stove top).
  2. Add the honey and spices to the liquid, and mix well.
  3. Spoon the oat mixture into a non-metallic mixing bowl, and add the liquid mixture, and mix well.  (A polish dough hook works very well).  
  4. If desired, sweeten to taste with Rapadura or Sucanat, or additional honey.
  5. Spoon cookie-sized chunks onto parchment paper or dehydrator sheets, and dehydrate at 115ºF (or 46ºC) overnight, then break apart into bite-size chunks and dehydrate for another 24 hours or so until desired crunchiness and dryness is achieved. 
  6. After dehydrating, allow to cool before moving to a storage jar.  

Stores well in sealed jar (Fido Jars work great!) in pantry for a month or more.

Some people may have a very hard time digesting raw grain, and the fermentation process will do a great amount of pre-digesting of the oats.



12 Comments
Desiree
4/6/2015 08:47:41 am

Could this be eaten without being dehydrated?

Reply
Karen link
4/6/2015 10:54:56 am

It could be, but it has the consistency of batter before it's dehydrated into it's yummy deliciousness, and I'd think it would be kind of weird to eat it that way.

Reply
Abe
2/12/2016 06:17:56 pm

Do you think this could be done with raw milk substituted for yogurt?

Reply
Karen link
2/13/2016 05:49:29 am

Hello Abe, It actually could if you clabber the milk first ~ allow it to naturally sour on the counter for a day. You need the high levels of probiotic bacteria and the acids to break down the oats and nuts. Fresh milk doesn't have the acids or the levels of bacteria that are helpful.

Reply
Rachael Harris
1/2/2017 05:31:46 am

Could I toast this?

Reply
Karen Ross link
1/2/2017 07:49:21 am

Hello Rachael,

This recipe actually can be toasted, but then it won't be raw. It is delicious raw, so it's not an ideal solution to not having a dehydrator (Assuming that's why you want to toast). Here is our recommended dehydrator: http://amzn.to/2iWN8sh

All that being said, toasting this recipe will still be vastly better quality food than any granola you can purchase at the store. :)

Reply
Andrea Avery
5/24/2017 10:42:43 pm

Hi, for someone who cannot have dairy, do you think I could make this with coconut milk yogurt from the store? Thanks!

Reply
Luci L.
5/26/2017 12:47:48 pm

@Andrea Avery,
The important parts are the good bacterias that yogurts are innoculated with, so coconut milk or other fermented yogurt type food should work fine. The yogurt is the vehicle for the probiotics to eat the sugars of which there are plenty in coconut milk, then it happily starts digesting the grains or nuts instead of grains etcetera in the granola. The honey helps feed them too. This makes really good granola!

Reply
Karen Ross
5/29/2017 03:10:31 pm

Thank you Lucy L! :) Great answer!

Carol Flint
7/5/2017 09:27:21 pm

Hi Karen, Making this granola this morning and could not help noticing the words "Gluten Free". As far as I know normal oats can not be described as gluten free. Still going to make it though as sounds delish.

Reply
Karen link
7/6/2017 06:30:33 pm

@Carol Flint

You are right on about that! I added "gluten-free" to the ingredient list. My oats are gluten free, because I make sure of it, and it's easy to overlook these kinds of details for those who may be new to gluten-free eating! Thank you for the heads-up!

Reply
Grace Myers
8/8/2018 01:50:46 pm

Can this be made with fermented buttermilk that has been frozen? Also, we are allergic to coconut so was hoping to sub coconut oil for fermented ghee.

Reply



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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us