Go Back
4.67 from 3 votes

Raw, Vegan Almond and Coconut Granola

Author - Gena Hamshaw
Print Recipe Pin Recipe

Ingredients

  • 1 1/2 cups buckwheat soaked and dehydrated (see instructions here)
  • 1 cup shredded coconut
  • 1/3 cup almonds sliced
  • 2 tbsp flax meal
  • 1 teaspoon cinnamon
  • 1/2 cup almond butter
  • 1/4 cup water
  • 1/3 cup coconut nectar or maple syrup

Instructions

  • Mix the buckwheat, coconut, almonds, cinnamon, and flax together in a mixing bowl.
  • Blend together the almond butter, water, and coconut syrup. Pour it over the dry ingredients and use your hands to mix it all thoroughly.
  • Place the granola onto a Teflex-lined dehydrator sheet (you can use parchment paper in place of Teflex) and dehydrate at 115 degrees for four hours. Mix the granola up a bit and break it apart on the sheet. Dehydrate for another four hours, or until totally dry.
  • Alternately, you can toast the granola at 325 degrees for about twenty-five or thirty minutes, or until it's golden and fragrant. Allow it to cool completely before serving; it will firm up as it cools.
  • Makes 3-4 cups.