Comments on: raw maple flax granola

By: The Boastful Baker » Blog Archive » I’m not a hippie. Even if I did make homemade granola.

Mon, 08 Feb 2010 08:01:43 +0000

[...] original recipe didn’t contain the walnuts or dried cranberries that I added to mine but that recipe did [...]

By: Adrian

Adrian — Sun, 10 Jan 2010 16:52:47 +0000

Just made this in the oven, on a parchment-covered sheet! I used flax meal, so only ground up the 1/3 cup oats. Otherwise, baked 200 for 20 mins, broke up into chunks, 250 for another 10-15 mins. About to enjoy a yummy bowl over yogurt…I think blanched nuts would be a wonderful addition, maybe not fruit because it’s already quite sweet with the syrup. Thanks for sharing!

By: A Serial Cereal-Eater Finds Comfort In Homemade Granola | VEGdaily

Thu, 08 Oct 2009 18:44:35 +0000

[...] started with a basic recipe for raw maple flax granola that I found on another vegan blog. Since I can’t just follow a recipe, I added about 1/3 cup [...]

By: jacqueline

jacqueline — Fri, 18 Sep 2009 19:24:44 +0000

i have one of those, but i don’t like it. it isn’t flexible enough, so it is very hard to get things off of once they are dried. i find the parchment paper works much better because you can peel it away, and it still stays clean enough that you can use it a few times. thanks for the comment!

By: Kristin

Kristin — Fri, 18 Sep 2009 04:53:31 +0000

It looks like you maybe have a Nesco dehydrator? They sell solid plastic “fruit roll-up” sheets for around $10 for 2 on Amazon that you could reuse many more times than parchment and it would be more convenient. The recipe looks yummy; will have to try it tomorrow!

By: jacqueline

jacqueline — Tue, 15 Sep 2009 01:08:02 +0000

i use a mixture of whole and ground flax just for texture. and i always try to chew well, but yes, if you don’t chew a flax seed it – like corn or many other nuts – will go undigested. that’s why thorough chewing is really important, but if that’s a concern then you can blend all the flax in this recipe.

i recently read about the anti-oxidizing value of flax decreasing considerably upon grinding – as it is exposed to air and oxidizes – but i don’t think it necessarily goes rancid. i’ve had old flax meal before and it doesn’t taste bad by any means and it definitely still contains fiber, but the essential fatty acids aren’t as beneficial. so try to always fresh grind it and eat food as soon as you can for maximum nutritional content, but it’s still edible if you leave it in your cabinet for a few weeks.

By: kathy

kathy — Mon, 14 Sep 2009 22:39:20 +0000

Great recipe, especially the dehydrator method, but I wonder about using whole flax seeds – don’t they just go right through you, undigested? And the ones you grind – Wikipedia says “Ground flaxseed can go rancid at room temperature in as little as one week.” Flax seeds are expensive, and my understanding is they have to be ground, then used at once.

By: jacqueline

jacqueline — Mon, 24 Aug 2009 01:20:09 +0000

joanne – the dehydrator keeps the granola “raw” which some people think helps retain the nutritional content of the food. personally, i think it’s crunchy without being dry, so i prefer to dehydrate my granola.

jd – thanks! i picked the spoon just for that reason!

By: jd

jd — Thu, 20 Aug 2009 19:33:17 +0000

Is it weird that I’m totally in love with that spoon in the first photo?! (The way it’s squared-off at the end instead of rounded really floats my boat…)

Anyway, that granola sounds (and looks!) fantastic! Yay for maple!

By: Joanne

Joanne — Fri, 14 Aug 2009 18:55:04 +0000

Is there any advantage of using the dehydrator over the oven? I have never heard of this method before. I have a dehydrator and would love to make more use of it.