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Apple Cinnamon Nut Granola

September 14, 2010 by KimiHarris 19 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


Spiced and lightly sweetened, this high protein all nut granola is delish! The first time I made it, Elena and I kept going back for taste tests before it was all the way done in the dehydrator! It’s also super easy to play around with the ingredients. This granola sticks together in delightful “clumps”, just perfect for snacking on or sprinkling over yogurt.

It’s made a great snack for a hungry pregnant women and a growing three year old. It’s so easy to throw some in a little bag on the way out the door- a perfect snack for after my daughter’s ballet class. She just has her first class yesterday and was extremely excited about it and had a great time. With tippy toes, bunny hops, “picking cherries” and jumping over a mud hole, she thought the class was just about the funnest thing she ever did. Joel and I loved her joy. It just brings you so much happiness to see your kids enjoying and experiencing new exciting things. But it was also a little sad for us. Joel’s mom, who so recently passed away, was a professional ballet dancer. She had mentioned wanting to do some kid fitness with Elena. We were sad that she never got the opportunity. So it was a bittersweet moment for us.

I did make this using a dehydrator (I exchanged advertising on this site for an excaliber dehydrator with culturesforhealth.com, and I am loving it, review to come soon), but if you have an oven that goes down to 150 degrees, you can also use it. I’ve also made nut granolas by coating raw (or soaked and dehydrated) nuts with honey and coconut oil and spices and then roasting them in the oven. Also delicious. If you used both the soaked and dehydrated nuts and then also roasted them, you would most likely reduce the phytic acid levels the most. But serving this nut granola with high in mineral yogurt reduces the impact of the phytic acid. I love how this granola dehydrates into clumps. It’s just so delicious!

Apple Cinnamon Nut Granola
This recipe was adapted from this recipe. Thanks, Spunky Coconut for the inspiration!

    4 heaping cups of roughly chopped nuts (I’ve used all almonds and a combination of almonds and walnuts), soak in a warm place for about 12-18 hours, changing the water at least once. Rinse and drain well.
    1 cup of applesauce, unsweetened
    1/4 cup of maple syrup or honey
    1 cup of shredded coconut, optional

    2 tablespoon chia seeds, ground in a coffee grinder (optional)
    1-1 1/2 teaspoon ground cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon cloves
    1/2 teaspoon salt

In a large bowl, combine the nuts, applesauce and sweetener. In a small bowl combine the rest of the ingredients and then mix in with the nut mixture. Spread evenly on the dehydrator sheet and dehydrate at 115 degrees until dry and crispy (took all day for me). Store in an airtight container. Enjoy!

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Breakfast and Brunch, Dairy Free, Gluten Free, Snacks, Vegan, Vegetarian Tagged With: Dairy Free, Food Highlight, Gluten Free, Grain Free, Vegan, Vegetarian

Previous Post: « Kelly’s Real Food for Rookies Ecourse
Next Post: When Eggs are Better than Gold…. a Reminder to be Thankful »

Reader Interactions

Comments

  1. Shannon Hyde

    September 14, 2010 at 9:46 am

    Where do you get your chia seeds and do you have a post on the benefits of using them?

    Reply
  2. Kari

    September 14, 2010 at 1:28 pm

    Hi Kimi. I was thinking of making this sometime this week. I was just wondering if you are soaking the nuts in plain water or adding something to it? I’ve heard of people soaking nuts in salt water so I didn’t know if I should do that or if plain water is fine. Thanks, Kari

    Reply
    • KimiHarris

      September 14, 2010 at 2:55 pm

      Sally Fallon recommended using salt in Nourishing Traditions. However, salt may hamper reducing phytic acid (and I don’t know if she still recommends using it or not). So I have been not using salt.

      Reply
      • Bethany

        December 22, 2010 at 4:45 am

        The salt is so it doesn’t mold. Soaking nuts without salt can cause them to mold, and that can be REALLY bad for you. 🙂

        Reply
  3. Kate @ Modern Alternative Mama

    September 14, 2010 at 2:11 pm

    Looks yummy! Since we’re tolerating sprouted grains I’m about to try crispy nuts! If that goes well I will have to make this because my daughter LOVES nuts!

    Reply
  4. Jennifer

    September 14, 2010 at 2:39 pm

    Looks so Good! I cannot wait to try this.

    Reply
  5. Katy Taylor

    September 14, 2010 at 4:38 pm

    this looks yummy! i have a miracle dehydrator (http://www.amazon.com/Miracle-972-Dehydrator-Four-dehydrator/dp/B000H6P8V8) that has about 3/16 inch square holes. it’s great for nuts, but i’ve been concerned about something like granola. will it work or should i find some metal mesh i can cut to shape to lay in it? any suggestions?

    i make a fermented cereal with steel cut oats, sun seeds, flax, banana, coconut oil, spices…in the oven at the very lowest setting, but i’m afraid it sometimes goes over 150…

    would appreciate your thoughts on my dehydrator if you have time!
    thanks, katy

    Reply
    • KimiHarris

      September 15, 2010 at 7:59 am

      You can always leave your nuts in bigger pieces so that they don’t fall through. 🙂 Generally dehydrators will have some type of insert you can buy for smaller items. I don’t know about this brand, but you could ask the manufacture if they had something like that.

      Reply
    • Holly

      September 30, 2010 at 2:52 pm

      My dehydrator has big holes like that, too. When I want to dry shredded carrots, nuts, or anything smaller, I use parchment paper that I cut to fit my trays- they have a larger hole in the middle for air circulation and I cut that out of the parchment paper so air still is able to move around in there. It’s worked well for me- hope it does for you, too!

      Reply
      • Holly

        September 30, 2010 at 2:53 pm

        PS The parchment paper lasts a *very* long time used like this- I store the sheets flat when I’m not using them.

        Reply
  6. Tammy

    September 14, 2010 at 10:10 pm

    Your granola looks so yummy! 🙂

    Reply
  7. Shirley @ gfe

    September 15, 2010 at 4:08 am

    Now this is my kind of granola, Kimi! Something with a little heft and crunch to it. 🙂 Yum, I’m definitely making this … maybe this weekend.

    Thank you!
    Shirley

    Reply
  8. LaDonna

    September 15, 2010 at 5:07 am

    Kimi,
    This sounds wonderful and am putting it on my list to make!! I do not have a dehydrator so will be using my oven at 150. Will I need to watch it more closely since the temperature will be higher? I’m sure it won’t take as long.
    Thank you for sharing!
    LaDonna

    Reply
    • KimiHarris

      September 15, 2010 at 7:57 am

      I am assuming that it won’t take as long (maybe 6-8 hours). I would just check it every couple of hours at first, and then start checking it more close together as it nears being done. 🙂

      Reply
  9. Lisa @ RealFoodDigest

    September 15, 2010 at 12:49 pm

    Have you tried this without the applesauce? Do you think the maple syrup is enough sweetener?

    Reply
  10. Sarah

    September 18, 2010 at 1:14 pm

    I just made up a batch of this, and it is absolutely wonderful! I’m so excited as I’ve been having a hard time finding something grain-free to replace the homemade soaked granola we were eating (we’re on GAPS for the next 6 months). Thank you for the great recipe!

    Reply
  11. Alison

    September 19, 2010 at 1:54 am

    Did you mean dehydrate at 150 or 115 degrees thank you alison

    Reply
  12. Kedesh Simmons

    September 20, 2010 at 3:05 am

    I made this today and although it is still dehydrating, it is delicious! I have been returning to the dehydrator for a taste test every few hours…I’ll be lucky if there’s any left by the time it’s done!

    It had been very interesting reading about soaking and reducing phytates. In all my health reading you are the first I’ve read to talk about them in a major way. Interesting…

    @ Lisa, the apple adds a delicious flavour to it.

    God bless you heaps, Kimi. You’re an inspiration!

    Reply
  13. ElizabethG

    September 20, 2010 at 8:26 am

    This looks great. I have been looking for a grain free granola. I may add coconut flakes.

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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