Lorraine’s Granola Recipe

Adapted from Sonja Kapford, Weston A. Price Foundation Chapter Leader.
By using ancient techniques of soaking grains in acidic solutions and dehydrating them at low temperatures provides a quick, nourishing snack and breakfast that is easier to digest. For extra nourishment serve with whole raw milk from organic grass-fed cows!

8 cups organic rolled oats, barley, Kamut, Spelt. (try to buy ones that are in bags to preserve freshness or roll your own with a home grinder)
1 cup organic butter or coconut oil (melted at low temp.)
1 ½ cups organic, whole, non-homogenized, plain yogurt, kefir or any other cultured milk.
1 cup filtered water
Mix the above ingredients together and leave covered on your counter for 8 to 24 hours.

½ cup raw honey
1 tsp. Sea salt (I use Celtic)
1 tsp. ground cinnamon
¼ tsp. ground nutmeg } you can use other spice combos.
¼ tsp. freshly grated ginger
Mix the above ingredients together and warm on low temperature on the stove until the honey is soft. Mix the honey into the grain mixture. It’s a bit thick but just use a little elbow grease. Spread out this mixture on two pans lined with parchment paper and put into an oven (150 to 200 degrees) or dehydrator for approximately 12 hours or until dry. Turn once or twice and break up the chunks.

1 cup organic dried coconut flakes
2 cups chopped nuts or seeds (pecans, walnuts, hazelnuts, almonds, pumpkin or sunflower)
I recommend soaking nuts and seeds in sea salt and water for 8-12 hours and dehydrating them to make them more nourishing.
1 cup of dried fruit (my kids like chopped apricots)
Add the above ingredients to the dried grain mixture and put into glass jars and keep in the fridge. On cold mornings I pour hot water over for a few seconds and then drain. Then I serve with milk.

Lorraine Carlstrom