Raw Tangerine Coconut Granola

I am a naturally introverted somewhat shy person.  I appreciate my time quiet time spent alone, big crowds drain me and I would much rather spend time with one person I enjoy or go for a run by myself than go to a party. So it is funny to me that I feel so comfortable sharing my personal thoughts, memories and experiences with you all through my blog, but it works.  I love sharing with all of you, and maybe it is my way of being a little more sociable than the introverted person I am.  So if you ever meet me in person and I seem shy, now you know why.  One of my favorite things is being able to relax at home on my days off and enjoy a little something special for breakfast after my run.  It seems that during the week I am always rushing and not able to enjoy the luxury of tasting my food since I am in a rush to get to work.  So on the weekends I have something I can really enjoy.  Like granola.  It takes a bit of time to chew so it seems more like a sit down and enjoy it kind of a food more than a grab and go with you item like a smoothie.  That said, I love to top off a smoothie bowl with some raw granola on the weekend.

Last weekend I made this granola that created the most heavenly aroma as it dried in the dehydrator.  Raw Tangerine Coconut Granola.  I figured oranges usually get all of the attention, and tangerines are so sweet and tasty they deserve some use in a recipe this time. I combined them with coconut, almonds, pumpkin and seeds in a buckwheat base and it was all together wonderful!  This would make the best smoothie topper, especially for one involving matcha and almonds...now I am hungry and I might have to try that since I have a little time to myself to relax.

Raw Tangerine Coconut Granola
Makes about 8 cups

2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
1 cups raw pumpkin seeds, soaked for 6 hours and drained
1 cups raw almonds, soaked for 6 hours and drained
1/3 cup raw coconut nectar, or maple syrup (or more if you prefer sweeter)
1/4 cup raw coconut butter
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/4 cup organic tangerine juice
2 Tbsp tangerine zest

2 tangerines, thinly sliced, and slices halved

Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain. Place in a large jar and set in a well lit area (natural light, but not in direct sunlight). Let sit for a couple days, or until little sprouts begin to emerge from the buckwheat, rinsing 2 times a day. Once sprouted, drain well, and place in a large bowl, along with the coconut, and nuts. In a food processor, combine the coconut nectar, coconut butter, sea salt, vanilla, tangerine juice and zest. Process until smooth and pour the mixture over the granola, add the tangerine slices and mix well with your hands. Spread out on 2 lined dehydrator, and dry for about 12 hours or until crispy. Can be stored in an airtight container for a few weeks at room temperature.

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