Pear Almond Walnut Granola
I made a big batch of granola trying a new recipe from my usual apple-based recipe, and it’s delish! The trick to this recipe is to get a really firm pear, like a D’anjou and use them right away, or the pear disintegrates when you shred it in the food processor.
- 2 cups almonds, soaked overnight and drained
- 2 cups walnuts, soaked overnight and drained
- 1 cup sunflower seeds, soaked for 4-6 hours and drained
- 1 cup pumpkin seeds, soaked for 4-6 hours and drained
- 4 firm pears
- 1 cup dried unsweetened coconut
- 5 dates, pitted, soaked for 20 minutes
- 1/2 cup raisins, soaked for 20 minutes
- 1/2 cup cranberries, soaked for 20 minutes
- 1 tsp cinnamon
- 1 tsp dried powdered ginger
First off, note that you can soak the walnuts and the almonds together, the pumpkin seeds and sunflower seeds together, and the dates, raisins, and cranberries together - this will save you on some bowl cleanup!
Core the pears and cut into quarters. Use the grater attachment in your food processor and shred all but 2 quarters of the 4 pears. Place into a large mixing bowl (really large!). Thinly slice the remaining 2 quarters along the width, not length (so they are bite sized) and add them into the bowl.
Next, use the S-blade in your food processor to chop the walnuts and almonds. Add the chopped nuts to the big bowl.
Next, process the dates, raisins and cranberries in the food processor, with just a tiny bit of the soaking water. Don’t process until it’s completely a paste, but you want the dates to be fairly broken down. Add to the big bowl.
Add the remaining ingredients to the big bowl and stir well to mix.
Spread out on teflex dehydrator sheets. Dry at 145 for 1 hour and 115 for 12-15 more hours until dry and crunchy. Break up into bite sized pieces and store in a glass jar in the fridge.
Great for breakfast, or a snack!
In gratitude for beautiful fall pears and apples.
