FMD Granola

This granola recipe is faintly sweet and a delicious treat during the fast. Be sure to weigh the ingredients; the rough measurement column isn’t accurate and is just a reference point when shopping for ingredients.

Ingredients

	Grams	Roughly
Pecans	30	1/4 c
Pistachios	30	1/2 c
Cashew	30	1/4 c
Walnuts	30	1/4 c
Pumpkin seeds	30	1/2 c
Flax seeds	7	1 T
Cacao nibs	7.5	1 T
Honey	28	1 T + 1t
Coconut sugar	25	1 T + 1t
Coconut butter	10	2 T
Coconut oil	13.6	2 T
Buckwheat groats raw	42	1/4 c
Cacao powder, raw	3.4	2 T
Inulin	18	2 T
Rice flour	20	2 T

Directions

• Measure and soak raw nuts and seeds in purified water for at least 4 hours (or ideally overnight)
• When nuts are done soaking, mix flax with 3T warm water and set aside for at least 10 minutes
• Place nuts, pumpkin seeds, and buckwheat groats into blender and pulse a few times to get varied sizes
• Remove 2/3 of nut mix from blender and set aside in mixing bowl along with cacao nibs
• Add flax mixture and remaining ingredients (honey, coconut sugar, coconut oil, cacao powder, inulin, and rice flour).  Can add a bit of Stevia to taste if desired.
•   to blender and process until gooey and smooth/grainy, add small amount of additional water if needed
• Fold mixture from blender into mixing bowl with nut mixture and stir to combine thoroughly 
• Drop small blobs (any size or shape)of the granola mixture onto a parchment lines baking pan and bake at 375 for 30 minutes. Use another pan and parchment paper to flip granola over and bake for another 15 minutes or until soft-crisp (not dry-burned)
• OR
• Spread batter into 4 chocolate molds and bake @ 300 for 20 minutes.   Remove from oven and flip molds over, let rest for 15 minutes, then carefully peel off molds and bake another 5-10 minutes if needed
• DO NOT OVERBAKE!!  Better to underbake and have the option to bake more
• Weigh the finished granola and portion it out by day, 18% For Days 2-5, and the remainder (roughly 28%) for Day 1.

Refrigerate or freeze to retain freshness. I usually portion the granola into marked baggies for each day of the fast and freeze them until needed. Sometimes I’ll put the granola in the toaster oven to warm it up before eating or to make it crispier for variety.