GF Granola recipes

These recipes will require a dehydrator, or long drying in a low oven- and both use nuts.

Mulberry-walnut granola (though I substituted dried cranberries for the mulberries)

GAPS Porridge (please comment if you know the source for this recipe, so I can credit and link):

2 cups almonds
1 cup macadamia nuts
1 cup pumpkin seeds
1 cup raisins
1 tablespoon vanilla extract
½ teaspoon cinnamon
½ teaspoon Celtic sea salt

Place nuts and seeds in a large bowl, cover with water and soak overnight

Place raisins in a separate bowl, cover with (½ to 1 cup) water and soak overnight

Place the raisins, along with their soaking water in a food processor and puree until smooth

In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water

Add nuts and seeds to raisin puree in food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients

Transfer mixture onto two large parchment lined baking sheets

To make live granola, place in the oven on the lowest setting (usually 135°) for 24 hours

For instant gratification, bake 45 minutes in the oven at 250°; for this more decadent treat, I sometimes drizzle honey over the granola, or add shredded coconut, currants and other dried fruit

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