my dad bought a dehydrator many years back, probably after being convinced by an infomercial that making his own jerky would change his life. but several years later it ended up sitting in the cabinet unused, along side the super slicer and turbo cooker. being that i was in the market for a good dehydrator the past few years, for preserving fruit and making my own raw food treats, i happily accepted it as my mom did some spring cleaning.
and being the granola snob that i am – very particular about the level of sweetness, texture, quality of fruits and combination of tastes – i’m happy that now i can just make it myself. i usually make it just like this, with some oats and some type of seed or nut, sweetened with maple syrup and dried to the perfect crunchy texture.
this is a simple 5-ingredient recipe to make a raw granola, but if you don’t have a dehydrator you can toast it in your oven over the lowest heat. feel free to experiment with your own flavors and let me know how it goes!
coconut and oat pancakes
i’ve been eying this recipe by orangette for a while now, and finally attempted something similar. instead of buttermilk to soak the oats in i knew i could use thick and slightly sweet coconut milk, so i tossed in a little shredded coconut while i was at it. it all soaks in the fridge for a few hours, which makes the oats swell up and get incredibly soft, sticky and chewy.
instead of egg, the vegan baking standard of flax eggs hold up quite well, especially for pancakes. instead of butter i use half the amount of canola oil and instead of sugar maple syrup is perfect.
the batter is thick and gooey, which results in an extremely soft and delicate pancake, which must be cooked slowly, but boy are they worth it. they are hardy and filling, almost like eating a thick bowl of oatmeal but in a short stack. and when topped with fruit and drizzled with maple syrup who could resist?
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