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Spiced Almond Rice Granola (courtesy of Chef Matthew Accarrino)


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Ingredients

Scale
  • 1/3 cup almonds, skinless, sliced, lightly toasted
  • 1/4 cup sunflower seeds, lightly toasted
  • 1 cup puffed rice or buckwheat
  • 1 1/2 tablespoons flax seed, ground
  • 1 1/4 tablespoons chia seed
  • 1 1/4 tablespoons hot water
  • 1/4 tablespoon pumpkin seeds
  • 2 tablespoons dried fruit (i.e. chopped pineapple, apricot, cherries, dates)
  • 2 1/2 teaspoons honey, maple syrup or agave
  • 1 1/4 tablespoons almond butter
  • 1/2 teaspoon coconut oil
  • 1/4 teaspoon tumeric powder
  • 1/4 teaspoon chili powder
  • 1 pinch cayenne pepper
  • 1/4 teaspoon seasoning powder (i.e. curry, zaatar, 4 spice, 5 spice, or other spice mix)
  • 1/2 teaspoon sea salt

Instructions

  1. Combine flax and chia in a small container and pour hot water over to bloom. Melt almond butter, coconut oil, and stir in syrup. Combine flax/chia mixture.
  2. In another large bowl, combine the remaining ingredients. Stir in the wet mixture and pack into sprayed pans or containers evenly.
  3. Dehydrate in a very low oven or dehydrator until desired firmness. 6 hours, up to 24 hours.