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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
paleo
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup water
- 1 teaspoon cinnamon
- 1/2 teaspoon celtic sea salt
- 4 cups walnuts
- 4 medjool dates pitted
- 5 dried apricots chopped
- 1/2 cup dried mulberries
- 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
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
