Karolina’s “Must have My Granola”

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Karolina claims she “Must have her Granola” on her blog http://loveraw.blogspot.com, she goes and and states that Granola is great, because you can throw together pretty much what you have in the kitchen and use the granola to snack on, form them into bars, eat them with almond milk or as a topping on a cake. You can keep some in your purse for those moments when you need to fuel yourself when you’re out. Look in your cupboards, jars and drawers. And bring your biggest bowl and start to create your own mix!!


• shredded coconut,

• pieces of dried fruits and berries (cranberries, blueberries, black currants, raspberries,

strawberries, raisins, dates, apple..)

• cacao nibs,

• buckwheaties, oats and quinoa (you can sprout them, and then dry them in a dehydrator),

• pumpkin seeds, sesame seeds, melon seeds,

• nuts of all kinds,

• super foods like maca, mesquite, purple corn, acai, camu, algeas, schizandra berries...

• 1-2 tablespoons of cinnamon,

• 0.5 teaspoon himalayan salt,

• 2 cups of raw freshly pressed apple juice


4 liter / 135 oz bowl and basically added everything I had at home.

When you have your big bowl of dry granola ingredients, you pour about 2 cups of apple juice over it and stir. (We used apples that we picked from trees nearby, all local and hanging there to rot).

Spread it over the sheets in your dehydrator and let it dry until you have big chunks of sticky granola. Next time I'll put the apple juice in the blender together with one or two bananas as a sweetener, that would be awesome! Or some carrot juice? There's plenty of choices.

Karolina EleonóraAbout Karolina Eleonóra

Karolina Eleonóra, is a raw dessert chef located in Sweden. Her beautiful desserts with a funky approach are trendsetting and spreading in the raw community. She is the creator behind the blog Love Raw and distributes raw and super foods through her webshop The Raw Dessert Kitchen. She's the author of the recipe ebook The Dessert Revolution: gourmet raw desserts made simple with easy step-by-step explanations made for beginners as well as raw veterans. And the upcoming ebook, Raw Candylicious, with raw snacks and candy. "My first attempt to make a raw dessert was five years ago, 2007 and I made a simple walnut and raisin cake with a date and lemon frosting. From that moment on, I was hooked! I loved that I could taste every ingredient and how simple it was to succeed. The quality and genuine feel about the whole thing was the beginning of a true love story. I'm proud to say that I'm 100% self taught, and have truly found the supreme meaning of dessert making. Working with highly vibrating ingredients like raw cacao, maca, virgin coconut oil and mesquite is good enough inspiration for me. My mission is to sprinkle glamour and magic with my raw desserts and enlighten all and everyone about the benefits of them. I love to inspire people to change their dessert habits and switch into trying raw desserts. As I have a food intolerance to nuts, I make a lot of nut free recipes.

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