After the last post, some of you requested that I posted the recipe for the granola I was making on Sunday…so here you go!
It’s helpful to have a dehydrator, which is basically a low-temperature oven, to make raw granola. I keep mine around 105 degrees. 116 degrees is the temperature where the enzymes in food start to die and the properties of food get denatured, so a dehydrator, simply blows warm air over the food, dehydrating it over hours instead of cooking it at high temperatures.
The brand I have and like is Excalibur. The dehydrator is the tool I use to make all my flax crackers, vegetable crackers, etc., as well as harder cookies and treats, and marinated, crunchy nuts and seeds (like my spicy cayenne pumpkin seeds).
Dehydrating is a time commitment though— a few hours on the weekend like once a month is what it takes me to make all the flax crackers I need—- and its not really necessary when you’re starting out. By FAR the most important investment is a great blender (refer to vitamix vs blendec)!!!!
BUT that being said, if you don’t own a dehydrator, simply turn your oven on to the lowest possible setting, and leave the door cracked open. You can wedge something in the door to keep it cracked open and to keep it from shutting. That’s what I do when I travel without my dehydrator to a client’s house for a few days, and don’t want to lug it along.