Date-Sweetened Granola

by Maggie on July 24, 2014

Date-Sweetened Granola from She Let Them Eat Cake.Com #glutenfree #dairyfree

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Berry season is in full swing where we live – we had a delicious crop of strawberries (did you see my recipe for Strawberry Oat Squares ?) and now we’re in the middle of raspberry season. I can’t seem to get enough of these delightful little berries.

One of my favorite ways to eat berries is on my cereal. When I was younger I would douse my Shreddies in brown sugar and raspberries, but that just won’t work for me anymore (oh how I loved my Shreddies).

Lately it’s been all about granola. But even a bowl of maple syrup sweetened granola, as delicious as it is, is too much sweetness for this sugar-free momma.

So what’s a pregnant momma with cravings to do? Create a recipe for Date-Sweetened Granola of course!

I hope you guys love this as much as I do. It even clumps into heavenly little clusters. Sprinkle with your fave berry and pour on some dairy-free milk.

Date-Sweetened Granola from She Let Them Eat Cake.Com #glutenfree #dairyfree

Date-Sweetened Gluten-Free Granola

  • ½ cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 8 medjool dates, soaked until soft and pitted
  • 2 1/2 cups certified gluten-free rolled oats (I use Avena’s Only Oats)
  • 1/2 cup raw sunflower seeds
  • 1/4 cup raw sesame seeds
  • 1/2 cup chopped raw almonds
  • 1/2 cup chopped raw walnuts
  • 1/2 teaspoon sea salt
  • 1/2 cup liquefied coconut oil (measured in a dry measuring cup)
  • 2 tablespoons ground chia seed

Optional add-ins after baking

  •  pumpkin seeds
  • hemp hearts
  • dried fruit
  • shredded coconut

1. Line a large baking tray with parchment. Preheat oven to 325 degrees.
2. Combine applesauce, vanilla, cinnamon, and dates in your blender or food processor (until a paste forms). Scrape into a medium-sized bowl and set aside.
3. In a large bowl, combine oats, seeds, almonds, walnuts, and sea salt.
4. Combine coconut oil with the liquid applesauce-date mixture.
5. Stir in ground chia seed.
6. Add liquid mixture to oat mixture and mix well to thoroughly combine.
7. Spread on the prepared baking sheet and bake at 325 degrees for 35-40 minutes. You MUST watch this and stir often to prevent from burning and over-clumping. The edges like to brown fast so make sure you mix them into the middle. I usually stir the granola after the first 10 minutes and then every 10 minutes after that.
8. Remove from oven and stir in optional add-ins.  Let cool completely on tray.
9.  Store in an air-tight container on the counter for 2 days and then freeze.

Are you interested in more refined sugar-free recipes?  Check out Ricki Heller’s newest book Living Candida-Free: 100 Recipes and a 3-Phase Program to Restore Your Health and Vitality.  It’s available now for pre-order.

berryliciousbanner600x122

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Choosing Raw Book Review She Let Them Eat Cake.Com

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When I first discovered raw foods I was a little overwhelmed. I didn’t have a dehydrator (I didn’t even know what it was) and I was just getting into green smoothies! I wish I’d had a resource like Gena Hamshaw’s new book Choosing Raw: Making Raw Foods Part of the Way You Eat.

Gena is the creator of one of my fave blogs – Choosing Raw. I’ve been stealing quiet moments (while the kiddies are jumping on the trampoline or playing Lego) since I got her book and I am loving every word. I know you guys will love it too.

I love Gena’s recipes because they’re simple. A few years ago I picked up a famous raw food recipe book and was completely overwhelmed by the recipes – they were complex and often called for a dehydrator and 20 hours to dehydrate something. Gena’s approach to raw food is nothing like this. She uses simple, every day ingredients and makes the raw lifestyle totally doable! Her goal is to get us incorporating more raw foods into our diets, for the sake of our health and well-being.

Gena’s book isn’t just a recipe book, it’s a fabulous resource for healthy living. The book is a recipe collection (125 recipes, all vegan, many raw) and a lifestyle guide. As a nutritionist I am loving her nutrition tidbits and soaking up Gena’s knowledge (she’s also a certified clinical nutritionist).

Gena's Kale Slaw with Apple Cider Vinaigrette

My copy already has many a post-it noted pages, but in the short time I’ve had it, we’ve tried two recipes that we loved and will definitely make again and again. In fact, I have seeds soaking right now so I can make her pate again (see below for recipe).

Recipe for Vegan and Gluten-Free Sunflower Seed Pate from Gena Hamshaw

Sunflower Seed Pate

Gena encourages you to try pumpkin seeds, sesame seeds, or sunflower seeds (or nuts).  The recipe below is my version of Gena’s recipe from Choosing Raw: Making Raw Foods Part of the Way You Eat.

  • 1 1/2 cups raw sunflower seeds
  • 1 tablespoon coconut aminos (tamari works too)
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley
  • 1/3 cup water (add sparingly)
  • sea salt and pepper to taste

1.  Cover the seeds with enough water to submerge them by a few inches, and soak them for 4-6 hours (longer if you’re using nuts).  Discard the soaking water and rinse well.
2. Add the seeds, coconut aminos, apple cider vinegar, garlic, and herbs to your food processor or high speed blender.  Blend until the mixture is coming together (consistency will be coarse and wet).  Scrape down the sides with a spatula.
3. With the motor running, add water 1 tablespoon at a time until the mixture looks thick but smooth and spreadable.
4. Season to taste with sea salt and black pepper.

Keep in the fridge for 3-4 days.  Serve with crackers, veggies, or as a sandwich spread.
Yield: 2 cups pate

For more recipes, or to check out Gena’s beautiful new book, you can visit her website here or find Choosing Raw on facebook.

Choosing Raw: Making Raw Foods Part of the Way You Eat

 

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