Apricot Purée Nutty Granola

Apricot Granola - 4

Crispy AND chewy, as are many raw (dehydrated) foods, this is a wholesome breakfast cereal with Blueberry Pizazz. Cracked almonds and pepitas offer a substantial heft to the bite while the blueberry adds a zip of sweetness alongside the apricot puree.

Apricot Purée Nutty Granola
Crispy AND chewy, as are many raw (dehydrated) foods, this is a wholesome breakfast cereal with Blueberry Pizazz. Cracked almonds and pepitas offer a substantial heft to the bite while the blueberry adds a zip of sweetness alongside the apricot puree.
Servings
10 cups
Servings
10 cups
Apricot Purée Nutty Granola
Crispy AND chewy, as are many raw (dehydrated) foods, this is a wholesome breakfast cereal with Blueberry Pizazz. Cracked almonds and pepitas offer a substantial heft to the bite while the blueberry adds a zip of sweetness alongside the apricot puree.
Servings
10 cups
Servings
10 cups
Ingredients
  • 1 cup whole, raw, sprouted almods
  • 1 cup whole, raw, sprouted pepitas
  • 1/4 cup hemp seeds
  • 1 cup dried blue berries
  • 4 cups rolled oats
  • 1 cup dried apricots
  • 1/2 - 2/3 cup filtered OR spring water
  • 2-4 tablespoons pure maple syrup
Servings: cups
Instructions
  1. Pulse almonds and pumpkin seeds briefly in a high-speed blender; keep them rough-chopped, not minced. Place all ingredients, except apricots, water and maple syrup, in a large mixing bowl and mix well.
  2. Place apricots and ½ of the water in a high-speed blender. Start to purée, adding more water as needed; use just enough to make a very think paste. Pour over dry ingredients and mix until it is well coated. You may want to use your bare hands – yep, it’s fun!!! Add 2 T of maple syrup and mix in thoroughly. Taste and add more maple syrup if you like
  3. Spread out on dehydrator trays (you do NOT need the sheets) and dehydrate, at 108 degrees, for 12 hours or more, depending on how crunchy you like it.
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