Contributing Monkie Judita
Published on December 24, 2012
Lately I’ve been gaga over mulberries and wanted to find a recipe I could incorporate them into. What better way to use them than in a sweet and nutty high protein granola. Mulberries are kind of new to the superfood scene but have been used for centuries in traditional Chinese medicine as a tonic herb for the blood, liver and kidneys. They’re high in vitamin C and contain resveratrol, the same cancer fighting antioxidant found in grapes and red wine. They have been used to help relieve fatigue, weakness, constipation, anemia and in reversing gray hair. If you can’t find mulberries in your area feel free to substitute with your favorite dried fruit like raisins, cranberries or goldenberries. I also included some other superfoods like goji berries, chia seeds, and hemp seeds along with some high protein buckwheat and rolled oats.
Superpower Pecan Granola
Makes about 10 1/2 cups
Soaking time: 4 hours
Prep time: 20 minutes
Dehydrator time: 20-22 hours
For the Recipe
3 cups pecans, soaked 4 hours, coarsely chopped
1/3 cup chia seeds, soaked in 2 cups water for 4 hours
2 cups hulled buckwheat groats, soaked 1 hour
2 cups gluten-free rolled oats
2/3 cup dried mulberries
2/3 cup goji berries
1/2 cup hemp seeds
1/2 cup palm sugar
1/2 cup maple syrup
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt (optional)
1. Combine all ingredients in a large bowl and divide among 3 dehydrator trays lined with non stick sheets.
2. Dehydrate at 110 for 12 hours.
3. Flip granola onto mesh screens and continue drying for another 8-10 hours or until crispy.
4. Store in an airtight container for one month.
5. If it gets soft, dehydrate again until crisp.