Rawnola
Binding Ingredients:
3 cups of whole dates de-stemmed and pitted then soaked. I use fresh dates with the seeds in and the tops on. If it doesn't grow, it's not alive then is it? Try growing a can of anything.
1 organic pesticide and poison free grown with love apple, chopped and cored
1 cup fresh grown with love SuperCharge! sunflower greens.
1 heaping Tablespoon of Penzey's Vietnamese extra fancy Cinnamon or fair trade if you can get it.
1 dash or to taste fair trade nutmeg.
1 tablespoon non-alcoholic pure vanilla extract
4 tablespoons raw agave nectar, raw honey, stevia, maple syrup if you're not too worried about it.
2 oranges juiced, use the juice and the pulp, compost the rest.
Combine and process all the binding ingredients then move to another container.
The meat of the nola:
1 heaping cup of raw sunflower seeds, soaked for 2 hours.
1 cup steel cut oats, processed into a powdery form. (Omit if Gluten sensitive)
2 cups raw cashews, (Are cashews really raw?) not soaked.
2 cups raw almonds, sprouted.
2 cups raw pecans, soaked for 2 hours.
1 cup raw walnuts, soaked for 2 hours.
1 cup raw pumpkin (pepitas) seeds, soaked for 2 hours.
2 cups raisins, the big juicy organic ones from the bulk isle at Willy Street co-op.
2 teaspoons sea salt.
Chop the nuts in small batches in the processor until some is course and some is on the finer side. You can leave the nuts whole, chop them a lot or a little it's up to you.
Place nuts into a large bowl and mix together with oats, salt, raisins and seeds making sure to mix well.
Add binding ingredients and anything I forgot to mention or anything else you think would be good in there, but most important is to love while preparing this recipe otherwise it will not taste as good, mix very well making sure to get the binding ingredients coated over all of the nola.
Spread onto parchment paper or teflex sheets, I prefer using parchment that I keep and reuse over and over, it's pretty durable and helps the drying process.
Dehydrate overnight or 5-6 hours, flip, dehydrate until crisp or 10-12 hours longer.
Enjoy this up with your home made sprouted almond milk, take some on a winter hike, give it away as a raw present or take it to work for lunch and end up letting everyone try it.
It is living and life is good.
