Mulberry Granola
When I was in New York a couple of weeks ago, I found a raw, vegan, gluten-free granola made of mulberries and walnuts. It was absolutely delicious, though just a bit sweet for my palate. I saved the package (it was made by International Harvest and they have other flavors as well), and this weekend found a dash of spare time to recreate their product without using the agave they add to sweeten it. I think it's quite sweet enough with dried fruit in it. The trick to making this granola is adding a ton of cinnamon (even more than the 1 teaspoon I have in the recipe below), which accentuates the sweetness of the dried fruits.
When I was in New York a couple of weeks ago, I found a raw, vegan, gluten-free granola made of mulberries and walnuts. It was absolutely delicious, though just a bit sweet for my palate. I saved the package (it was made by International Harvest and they have other flavors as well), and this weekend found a dash of spare time to recreate their product without using the agave they add to sweeten it. I think it's quite sweet enough with dried fruit in it. The trick to making this granola is adding a ton of cinnamon (even more than the 1 teaspoon I have in the recipe below), which accentuates the sweetness of the dried fruits.
- Carbohydrate 51.5660600418201 g
- Cholesterol 0 mg
- Fat 294.560240248979 g
- Fiber 35.3262009411715 g
- Protein 120.211260101533 g
- Saturated Fat 16.8220260142129 g
- Serving Size 1 1 Recipe (623g)
- Sodium 1177.72400001245 mg
- Sugar 16.2398591006486 g
- Trans Fat 27.7256980234252 g
- Calories 3091 calories
Step-by-step
- Soak walnuts and salt overnight in a 9 x 13 inch baking dish
- Rinse the walnuts, rinse the baking dish, then place the nuts back in the baking dish
- Place nuts in oven on lowest setting (our oven is 135°) and dehydrate for 24 hours or until crispy
- Once nuts are dehydrated, remove from oven and set aside
- Place dates and water in food processor and pulse until a smooth paste forms
- Add walnuts, apricots, mulberries and cinnamon and pulse until coarse, like granola
- Place in oven in 9 x 13 inch baking dish and dehydrate again for 24 hours or until crispy
- Serve as a snack or as cereal with almond milk
A few weeks ago, during my time in New York, I discovered a delicious raw, vegan, and gluten-free granola made from mulberries and walnuts. The granola was a bit too sweet for my taste, but I was intrigued by its unique flavor. I saved the packaging, which was from International Harvest, who offers a variety of other flavors as well. This weekend, I took some time to recreate their product, but without the added agave that they use for sweetening. I believe that the dried fruit provides enough sweetness, and the key to this granola's flavor is the generous addition of cinnamon (even more than the 1 teaspoon included in the recipe below), which complements the sweetness of the fruit.
The process of making this granola is easy. Simply soak the walnuts and salt in a 9x13 inch baking dish overnight. The next day, rinse the walnuts and the baking dish, and place the walnuts back into the baking dish. Put the walnuts in the oven on its lowest setting (in my case, 135 degrees Fahrenheit) and dehydrate for 24 hours, or until they become crispy. Once the walnuts are dehydrated, remove them from the oven and set them aside.
Next, combine the dates and water in a food processor and pulse until a smooth paste forms. Add the walnuts, apricots, mulberries, and cinnamon and continue pulsing until the mixture resembles coarse granola. Spread the granola in the 9x13 inch baking dish and dehydrate again for 24 hours, or until crispy. Your delicious mulberry granola is now ready to enjoy as a snack or as cereal with almond milk.
