Yesterday you said tomorrow.

Apricot Raisin Granola

Source: Farmers Market Vegan

Preparation /yields about 10 cups:

  • 12 fresh apricots, pitted and quartered
  • 5 dates, pitted and soaked for 10-30 minutes
  • 1 tbsp. coconut oil
  • 2 cups rolled oats
  • 1 cup raw buckwheat (soaked and sprouted is recommended)
  • 1/2 cup flaxseed meal
  • 1/2 cup sunflower seeds (soaked and sprouted is recommended)
  • 1 tbsp. lucuma
  • 1 tbsp. maca
  • 1/4 tsp. cardamom or 1 – 2 tbsp. of dried fresh lavender buds
  • 1/8 tsp. ginger
  • 1/2 cup raisins

Preheat the oven to 275°F.

Place the apricots and dates in the bowl of a food processor and pulse into a smooth puree. Add the coconut oil and pulse until incorporated. Set aside.

In a large bowl, stir together the rest of the ingredients (oats through raisins) until well combined. Pour the apricot puree over the dry ingredients and stir until evenly coated.

Divide the mixture between two or three baking sheets lined with parchment paper and spread evenly over the sheets. Bake for 25 minutes, stir, and bake for another 15-20 minutes. Allow to cool completely before transferring to an airtight container and storing in the refrigerator.


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