Are you ready to let your teeth sink into a delicious smoothie bowl topped with rawnola? Look no further, I’ve got you covered.
Lots of people love to make a good smoothie bowl topped with granola. Storebought granola is usually baked and comes with refined sugar. It basically downgrades the smoothie bowl you make to fuel your body with health. I’ve got good news for you because this rawnola recipe I am sharing with you is healthy, delicious, and easy to make.
Makes about 16,5 oz/465 g
US cups and spoon measurements
1 cup almonds
1/2 cup walnuts
1/2 cup cashew nuts
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup hulled hemp seeds
1/2 cup goji berries
1/2 cup shredded coconut
1/4 cup date paste
1 tsp cinnamon powder
Soak the nuts, pumpkin and sunflower seeds, and the goji berries for 6-8 hours.
Drain and rinse the nuts, seeds, and berries and pet them dry.
Pulse 1/3 of the nut and seed mixture in a food processor until roughly chopped.
Put all the ingredients in a bowl and combine well.
Spread the mixture evenly onto a non-stick dehydrator sheet.
Dehydrate the rawnola for two hours at 145 F/63 C and then for another 8 hours at 115 F/46 C. I’ve noticed that it helps to crumble the rawnola after 8 hours total. After crumbling, place the rawnola back in the dehydrator for the remaining 2 hours. This creates a scrumptious crunchy rawnola.
Store the rawnola in an airtight container.
Enjoy the deliciousness!
When you make the rawnola, take a snap, and tag @rawfoodfeast on Instagram to be featured in my stories.