Rawnola
09.07.2017
Last week I made raw granola for the very first time. Wow, was it ever good! So sweet and chewy. I love it as a snack, but I also use it as a topping for my smoothie bowls and nice creams (banana ice cream). This ‘rawnola’ could also be used as the crust for a cheesecake. How handy is that?
Prep time
15 min
Portion
1 pot
Shelf life
1 week in an airtight container in the fridge so that it stays ‘hard’
Supplies
food processor (or blender)
Ingredients
15 min
Portion
1 pot
Shelf life
1 week in an airtight container in the fridge so that it stays ‘hard’
Supplies
food processor (or blender)
Ingredients
220 g (7.75 ounces) (medjool) dates
80 g (3/4 cup) grated coconut
220 g (2 1/2 cups) whole oats (gluten free)
¼ tsp cinnamon
a pinch of sea salt
½ tsp vanilla powder
½ tbsp lime or lemon juice
I love it as a snack, but I also use it as a topping for my smoothie bowls and nice creams.
Method
Remove the pits from the dates and combine with the rest of the ingredients in a food processor or very powerful blender. Blitz for about 30 seconds until a thick mixture is formed. Crumble the mixture into an airtight container, place the container in the fridge for 30 minutes and then enjoy. So tasty!
Remove the pits from the dates and combine with the rest of the ingredients in a food processor or very powerful blender. Blitz for about 30 seconds until a thick mixture is formed. Crumble the mixture into an airtight container, place the container in the fridge for 30 minutes and then enjoy. So tasty!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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