Super Spice Granola

SERVES 8 • SWEETNESS: MEDIUM • 

Crunchy granola, full of antioxidant-rich spices, makes an ideal breakfast served with Almond Milk. If your oven doesn’t go as low as 135°F, set it to 250°F and bake the granola for 90 minutes, or until it’s golden brown, then let it cool and dry for an hour before eating. If you are lucky enough to have a dehydrator, experiment with making it in that.

2 quarts plus ½ cup water

2 cups walnuts

1 cup macadamia nuts

1 cup pumpkin seeds

1 cup raisins

1 tablespoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cardamom

¼ teaspoon sea salt

In a large bowl, combine 2 quarts of the water, walnuts, macadamia nuts, and pumpkin seeds and let soak overnight. In a separate bowl, soak the raisins in the remaining ½ cup of water overnight.

Preheat the oven to 135°F. Line 2 large baking sheets with parchment paper.

In a food processor, pulse the raisins and their soaking water until smooth. Add the cinnamon, ginger, cardamom, and salt and pulse until thoroughly combined.

In a fine-mesh strainer, drain and rinse the nut mixture. Discard the soaking water. Add the nut mixture to the raisin puree and pulse until the mixture is the consistency of granola.

Transfer the mixture to the prepared baking sheets. Bake for 24 hours, then remove from the oven and let cool. Break into pieces and serve.

Store in a glass jar in the refrigerator for up to 1 week.