TROPICAL RAW GRANOLA

I've been experimenting with raw granola recipes for a while now.  Finally, I've come up with one that I'm pleased with!  It has a good balance of oats, seeds, nuts and fruit. I've used natural unrefined ingredients to sweeten it slightly.  This recipe makes a chunky, crunchy granola. Being in Hawaii has inspired me to add coconut and dried mango!  If you don't have all the ingredients just substitute.  That's what I do!  I hope you like it!  Let me know what you think!  

INGREDIENTS: 
6 c whole rolled oats 
1/4 c whole grain wheat or spelt flour (or a gluten-free flour)
1/4 c quinoa or hemp seeds
1/2 c raw pumpkin seeds
1/2 c raw almonds, chopped
1/2 c raw sunflower seeds
1 c unsweetened coconut shreds

1/2 c pitted dates soaked in 1/4 c very warm water
1 medium-sized banana
1/2 c organic unrefined coconut oil
1/4 c rice syrup, honey or agave
1/8 tsp sea salt

1/2 c cacao nibs
1/2 c dried mango, chopped (or another dried fruit)


DIRECTIONS: 
1. Preheat your oven or dehydrator to 170 degrees F.  If you don't have a dehydrator setting on your oven set it to as low as it will go.  
2. In a small bowl, soak the pitted dates in the water.  
3. Measure the first seven ingredients into a large bowl.  With a wooden spoon, mix well until the ingredients are evenly dispersed.  
4. Put the banana, coconut oil, rice syrup (or other liquid sweetener), sea salt and soaked dates into a blender.  Blend until you have a smooth, creamy mixture.  
5. Add the liquid ingredients from the blender to the dry ingredients and stir well.  
6. Scoop big spoons of granola onto dehydrator sheets, parchment lined cookie sheets or rectangular cake pans.  Spread the granola into an even 2-2.5 cm (~1/2 inch) layer and press it together gently.  Pressing it will help create a chunky granola!  

7. Put the trays in your oven or dehydrator.  After the first 45 minutes gently turn the granola over.  

Dehydrate for another 1.5-2 hours depending on how you like it.  
8. Let your granola come to room temperature, add cacao nibs and dried fruit and then store it in the fridge in a large glass jar or ziplock bag.  
9. Try it with a few pieces of cut up fresh fruit (eg. bananas and pineapple) and some homemade almond milk (see another post for directions to make almond milk).  Enjoy!

QUINOA VEGGIE BURGERS (gluten-free)

Ingredients A: 
1 c quinoa, rinsed*
1/2 c long grain brown rice 
1 c chopped red onions
3 cloves garlic, finely chopped
2 T ground cumin
1 T ground coriander
1 t sea salt
1/4 t fresh ground pepper
3 c water

Ingredients B: 
2 c carrots, shredded 
1 c broccoli stem, peeled and shredded 
1 c dark green leafy greens (eg. kale, spinach, beet greens) chopped finely
2 T ground flax seeds (flax meal)

1/4- 1/2 c chickpea flour

Directions: 
Put the ingredients in list A in a rice cooker and turn on!  Meanwhile, prepare the ingredients in list B (except the flour), put them in a large bowl and mix together.  

When Ingredients A are cooked add them to the bowl of shredded veggies and mix well.  Add 1/4 cup chickpea flour and stir.  Cover and put the mixture in the fridge for 1/2 hour.   

Form balls that are about 6 cm in diameter.  If the ingredients are not forming a ball add some more flour.  Flatten the balls to about 1 cm thick patties.  

Heat a cast iron pan over medium low heat.  Add a small amount of coconut oil.  When hot fry the patties turning when brown.  Serve with tomatoes, mushrooms, pepperocini, hummus and buns for burgers or tortillas for wraps.  

*http://www.3fatchicks.com/5-health-benefits-of-quinoa/