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  • Highway to Health

Cherry Granola

Contributed by Nancy Riedesel & Sheri Yohe (The Chefettes)
Dry Ingredients:
2 c.         rolled, gluten-free oats, soaked – Bob’s Red Mill
1 c.          buckwheat, sprouted
½ c.         raw sunflower seeds, soaked
½ C         Chia Seeds
Wet Ingredients:
1 med (½ c.) red beet (or beet pulp)
6 large,   pitted Medjool dates, blended in 
¼ c.         Orange (or Pineapple) Juice
2 Tbsp    Agave nectar
½ tsp      ground cardamom
½ tsp      Cinnamon
¼ tsp      nutmeg
¼ tsp      Star Anise
¼ tsp      sea salt

Mix in:
2 c.         coconut flakes
2 c.         dried pineapple, chopped
½ c.         dried cherries
  1. Soak the oats and buckwheat together in a bowl overnight.  Drain and rinse well.  
  2. Place the oats, sunflower seeds, buckwheat and Chia seeds in a med-sized bowl and set aside.
     (If the dates are hard you may soak them in the ½ cup OJ (or pineapple juice) for 15 minutes)
  1. Place the wet ingredients in a blender and process until it becomes a sauce.
  2. Mix the red sauce and dry ingredients together.
  3. Crumble loose chunks of this mixture onto 2 mesh dehydrator sheets and dry at 110 degrees for 8 hours.  This mix dries quicker than most granolas.
  4. Once dry, place in a large bowl and stir in the coconut flakes, pineapple  and cherries, or any other dried fruit of choice.  
Storage and serving tips:
Enjoy Cherry Granola with nut milk, or just as a snack by the handful.  This will store well for several weeks in an airtight glass container at room temperature.