raw granola (vegan, no sugar, raw)

vegan raw granola

(Printable version of this recipe are near the end of the post. This post contains affiliate links which help fund this blog but at no cost to you.)

Word on the street is that most people who visit recipe blogs want the goods up front and without the life stories. I get it. I often do that too. #guiltyascharged So I’m making a slight change in posting format to get you to the recipe faster.

However, I know there are a few of you who also enjoy learning more about the blogger behind the recipes. If that’s you, then you’ll definitely want to join my VIP newletter list where I share more about life plus give you insider tips, content and recipes. You also can find me on Instagram here.

 

Now for that granola…

This raw granola is incredibly easy to make and comes together in minutes. It can be made gluten free, if needed, simply by using gluten free oats. The best part? It satisfies your craving for something sweet, because of the dates, but without any added sugar.

You’ll notice in the recipe below that I use date paste which is just a blend of softened dates that I buy from a Mediterranean/Middle Eastern market in our area. You can find the specific brand I use here. I like to have a softened form of dates ready to go as they blend more readily, but you can make your own I’ve included the how to below and in the printable version for your convenience.

Here’s how to make the raw granola:

  • Add 3/4 cups of date paste, 1 cup of pecans and 1 cup of whole rolled oats (organic is best) to a food processor (this one is my favorite) or high speed blender (like this one).
  • Blend on high speed until the mixture becomes just crumbly. Be careful not to over-mix or the pecans will release their oils. Refer to the picture for the texture you are going for.
  • That’s it! All done.

 

While you certainly can eat it as is and straight from the jar (and I absolutely adore these tulip jars by Weck!) which I occasionally do, I think it’s best when combined with other foods, like fruit – here’s the recipe for my favorite apple crisp – or vegan, unsweetened yogurt or sprinkled over oatmeal. The raw granola can be stored in an airtight jar in the fridge for at least a couple of weeks.

And here’s the printable version of the recipe:

Raw Granola
Total Time
3 mins
 

This raw granola is added sugar free and so easy to make it comes together in minutes.

Servings: 2 cups
Author: Andrea Anderson
Ingredients
  • 3/4 cup date paste*
  • 1 cup pecans
  • 1 cup whole rolled oats, gluten free if needed, organic is best
Instructions
  1. Add all ingredients to a food processor or blender and blend until it becomes crumbly. Don't overmix or the pecans will release their oils. Can be stored in an airtight jar in the fridge for a couple weeks.

Recipe Notes

*If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. See post on why I prefer using date paste.

*See post for suggested uses.

low carb crispbread (vegan, oil free)

low carb crispbread vegan

(this post contains affiliate links which help fund this blog but at no cost to you)

 

I’m absolutely crackers over this low carb crispbread!

When I grabbed a package of crispbread from Trader Joe’s a couple of months ago, it was love at first bite and I knew I had to try and re-create it at home. To be honest, I wasn’t sure if I could do it, but was ecstatic with the results the first time I tried it.

Why all the excitement?

When I cleaned up my diet by going plant-based, one of the interesting “side effects” was a desire to cutting back on my bread consumption. It was something I swore I’d never do (along with going vegan, cutting out added sugars, giving up cheese, eat Brussels sprouts… ), but I  lost interest in eating bread, crackers and any heavily wheat-based foods, except for the rare occasion.

It’s like my body naturally began to recognize the difference between eating foods that are fillers and foods that are fuel.

Buuuut, the one thing I miss about crackers especially, is their perfect snackability for a quick pick-me-up or to satisfy a craving in-between meals.

Which is why I love this low carb crispbread!

It gives you all the benefits of a cracker but without the empty calories and carbs. It’s also incredibly easy to make and I worked the kinks out of the baking process to give you perfectly crispy crispbread every time. (Hint: using a pizza wheel, flat baking sheet and parchment paper.)

 

 

The health benefits:

  • Combined the seeds in this low carb crisp bread give you these nutrients: Omega-3 fatty acids, lignans, calcium, copper, potassium, iron, magnesium, maganese, zinc, folate, phosphorous molybdenum, selenium and vitamins B1, B2, B6, E & K.
  • All of these seeds provide a hearty helping of plant-based protein and fiber
  • Zero oils makes it heart healthier and is easier on the waistline
  • Since the oat bran is whole grain, it’s fuel, not a filler.

 

 

So, go ahead, make a batch! What are you waiting for?!!

 

Oh.

 

The recipe. Right. 😉

low carb crispbread
Prep Time
10 mins
Total Time
40 mins
 

An easy to make snack that is light on the carbs and heavy on the nutritional impact. So you can fuel your body and not just fill it up.

Course: Appetizer, Snack
Keyword: cracker, low carb crispbread, snack, vegan
Ingredients
  • 1/4 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup whole flax seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp chia seeds
  • 1 tbsp ground flax seed
  • 3/4 cup oat bran
  • 1/4 tsp salt
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 cup + 1 tbsp water
Instructions
  1. Preheat oven to 350 degrees F.

  2. Add all dry ingredients to mixing bowl and stir to combine. Add water and mix until everything is evenly moistened. Let it sit for 5 minutes.

  3. Spread a layer of parchment paper over a large baking sheet (a flat one is best vs a jelly roll pan). Spread crispbread mixture over the paper so it's in the middle and down the length of the pan and place another sheet of parchment paper over top (the crispbread mixture should now be "sandwiched" between the parchment).

  4. Using a rolling pin, carefully press and roll the crispbread mixture, pushing it towards the outer edges of the pan until it is very flat and thin and covers most of the pan.

  5. Remover the top layer of parchment and cut the crispbread "dough" into desired cracker sizer (square or rectangle). A pizza wheel is best for this.

  6. Place the baking sheet in the oven for 13 minutes, remove and recut the crackers then turn each over individually to bake the other side. Return to the over for another 13 minutes.

  7. Remove from oven and check each crispbread section for doneness. Depending on your climate and how thinly you rolled the crispbread, you may need to add on additional baking time. The crispbread should be completely dry with only slightly toasted edges. You may need to remove some of the crispbread (usually the pieces from the outer edges) before returning the remaining batch to the oven for additional drying time of 2-3 minutes. If more drying time is needed, return the pan to the oven, turn it off, close the door and let it finish crisping while the oven cools.