Grain-free Granola


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by Molly Chester

Be sure your pear is nice and ripe before beginning this recipe.  The texture of the ripe pear helps hold the granola together.  My husband likes this snack stored in the freezer, then drizzled with a bit of almond milk or coconut milk.  Enjoy!

Ingredients:
2 apples, peeled and diced
2 ripe pears, peeled and diced
2 tbsp fresh-squeezed orange juice
1½ soaked walnuts, roughly chopped
1½ soaked almonds, roughly chopped
1 cup soaked sunflower seeds
1 cup currants
2 tsp cinnamon
½ tsp sea salt

Instructions:
In a large bowl, combine apple, pear and orange juice.

Apple

Pear

Orange Juice

Toss with a spatula to coat fruit with juice, which will keep it from browning.

Walnuts

Sunflower Seeds & Currants

Cinnamon & Sea Salt

Add walnuts, almonds, sunflower seeds, currants, cinnamon and sea salt.

Toss with a spatula until well combined.


In an even layer, spread the granola onto the mesh inserts of two dehydrator trays. (See Note.) Dehydrate at 150˚ for 6 hours or until fruit is dried, but still a little squishy, not hard as a rock.

Once fully cool, store the granola in airtight glass containers at room temperature.

Note –
If a dehydrator is not available, the oven set at 150˚ will work.

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8 comments


  • I love this alternative to regular granola. A dehydrator is the next piece of kitchen equipment I’ll get when finances allow so I can dry nuts and sprouted grain at proper temperatures. For now our oven, which only goes as low as 170º, will have to do. Thank you for sharing the recipe and the pictures of the horses!

    August 10, 2012
  • Sandy Schrecengost

    Can’t wait to get home and make my own! You are such a creative chicken.

    August 11, 2012
  • Karen

    Oh, how I wish I had this NOW! It looks super yummy. I can’t wait for the weather to cool down so I can make some of my own.

    What kind of dehydrator do you have? I love those trays, they look amazing! And, those little coconut bowls are soooo cute!

    One last question: “pear nice and ripe” is that firm ripe or really soft ripe?

    August 14, 2012
    • Molly Chester

      I use the Excalibur Dehydrator, and I love it! As for ripeness, a soft ripe is best, but a firm ripe will be fine, too.

      October 16, 2012
  • ann

    what do you soak the nuts in?? (silly question!) …looks yummy!

    September 11, 2012
  • I’m excited to try this recipe. I’m debating going grain free at least for a time so this will be very helpful!

    March 25, 2013
  • Annie

    So I am assuming then that what you meant by “soaked” in the ingredients list is actually “soaked and dehydrated”. Am I right? –sometimes referred to as “crispy nuts” (and seeds)?

    I love your website! Beautiful!

    May 9, 2013

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