Sadhana Original-Blend Grawnola with coconut mylk
Serves 4
Of the three grawnola varieties we offer at Sadhana Kitchen, I think this one is my favourite. It’s delicious served on its own, and is also darn amazing coated in raw dark chocolate. I also love sprinkling some over our chia puddings for an extra crunch.
Try not to eat it all out of the dehydrator, though. It’s that good!
Grawnola
90 g (3¼ oz/1 cup) finely desiccated coconut
55 g (2 oz/1 cup) coconut flakes
550 g (1 lb 4 oz/3 cups) activated buckwheat groats
110 g (3¾ oz/1 cup) goji berries
120 g (4¼ oz/1 cup) cacao nibs
110 g (3¾ oz/1 cup) linseed (flaxseed) meal
1 tablespoon vanilla powder
250 ml (9 fl oz/1 cup) coconut nectar
3 tablespoons filtered alkaline water
To serve
1 banana, peeled and sliced
155 g (5½ oz/1 cup) blueberries
150 g (5½ oz/1 cup) strawberries
1 batch Coconut mylk
- In a large mixing bowl, toss together the grawnola ingredients until well combined, adding the filtered water in small amounts as needed if the mixture is too dry.
- Spread onto dehydrator trays lined with non-stick sheets.
- Dehydrate at 40°C (105°F) for 12 hours. Remove the non-stick sheets. Flip the grawnola over and place on mesh trays, then dehydrate for another 6 hours. (If you don’t have a dehydrator, place the grawnola on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 3 hours, then flip and dehydrate for a further 1 hour.)
- Once set, break the grawnola apart into small clusters and store in a large sealed container.
- To serve, divide the grawnola among bowls. Top with the fruit, and serve with the coconut mylk and a little coconut whipped cream.