Raw Superfood Granola (grain & nut free)

Raw Superfood Granola (grain & nut free)

I love granola, its such a versatile food, and is definitely a favourite in my house. You can drench it in nut milk, top it on smoothies or just eat it by itself as an energy boosting snack.

However, this isn’t your traditional granola recipe, its filled with nourishing super foods leaving behind all of the allergenic and processed ingredients you’ll typically find in supermarket bought ones. Its nut- free, dairy-free, grain-free, sugar-free, oil-free, superfood PACKED and 100% delicious! Being nut and grain free, its also a lot easier for your body to digest and doesn’t leave you feeling heavy afterwards. There is nothing but clean-burning energy in this recipe!

I use a dehydrator to make the granola which is basically a low-temperature oven. The dehydrator provides a source of gentle heat to preserve and warm up cold, raw foods and give foods a “cooked” taste while still preserving the living enzymes in the food. I usually set mine to 42c, as anything about 46c will start to denature the food, killing the vital enzymes. However, if you don’t own a dehydrator you can always use your oven. Simply turn it on to the lowest possible setting and leave the door open slightly.


(makes about 750g)

  • 2c sunflower seeds (soaked for 3 hours and rinsed)
  • 2c pumpkin seeds (soaked for 3 hours and rinsed)
  • 1/2c hemp seeds
  • 1/2c goji berries
  • 1 apple (cored)
  • 12 medjool dates (remove the stones from the middle)
  • 1c kale (remove the stalks)
  • 1c spinach
  • 1tsp spirulina
  • 1T lemon juice

Place the sunflower seeds, pumpkin seeds, kale and spinach into a food processor and coarsely chop in a few quick pulses. Transfer the mixture to a large bowl adding the hemp seeds and goji berries. Add the apple, dates, spirulina and lemon juice to the food processor (no need to rinse in between) and blend until a smooth paste is formed. Add this to the nut mixture and combine well. Spread the granola on teflex lined dehydrator trays and dehydrate at 42c for 6hrs. Flip the granola over onto the screens and continue drying for another 8-10hrs or until the granola is crunchy. Break into pieces and store in an airtight container in the fridge. The granola will stay extra crunchy in the fridge.




Share This Post


  1. Harriet Heathcote - September 30, 2014

    Looks amazing, can’t wait to make some this weekend.

  2. zev.co.za - December 29, 2015

    I like the valuable info you provide on your
    articles. I’ll bookmark your weblog and take a look at once more
    right here regularly. I am quite certain I will learn lots of new stuff proper right here!
    Good luck for the next!

Leave a reply