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Goji-apple Granola Recipe

granola 600 400

The next 2* recipes are for Granola lovers who cannot imagine breakfast without it! You can make it in advance, keep it in jars, or your favorite looking containers! Granola does not need to be refrigerated. As you will discover, nothing warrants the added sugar and the myriad of preservatives and chemicals found in commercial granola. It tastes so much better without them!


  • 4 cups mixed nuts (soaked when appropriate, overnight if you plan to prepare it in the morning, or soaked in the morning if you plan to prepare it in the evening.)
    • Example:
      • 1 cup almond (soaked, about 8 hours)
      • 1 cup of sunflower seeds (soaked, about 4 hours)
      • 1 cup pumpkin seeds( soaked 4 hours)
      • ½ cup walnuts (soaked 8 hours)
      • ½ cup brazil nuts (un-soaked)
  • 1½ TBSP vanilla powder, or 1 TBSP liquid vanilla
  • 1TBsp cinnamon powder
  • 2-3 TBSP mesquite powder (according to your taste and desired sweetness)
  • ½ tsp salt
  • 2-3 TBSP powdered chia
  • 1 grated apple
  • ¼ cup coconut oil
  • ¼ cup soaked goji (20 min)
  • 3-4 drops of vanilla stevia (optional if you want extra sweetness and if you like stevia)


  • Place the smaller seeds in a mixing bowl (such as pumpkin and sunflower)
  • Break down the bigger ones in a food processor, using the “pulse” setting for about 1 min.
  • Combine everything and mix well with your hands so as to incorporate all the spices evenly.
  • Place on a tray (it will take 2 trays for 4 cups of granola) on the teflex sheets of your dehydrator (you may use parchment paper cut to tray size if you do not have teflex.
  • Dehydrate at 105 for at least 24 hours.


  • You will need to make sure that your granola is totally dry or it will not keep and risks getting stale or, worse, molding. Let it cool and place it in a gallon or quart jar in a dry place away from humidity or light. It will keep yummy and fresh for a good month.
  • I live in the dry climate of Arizona so I dehydrate for 24 hours, at 105. If you live in a humid area you will have to raise the temperature to 115 and probably wait for more than 24 hours. Just check it.
  • If you do not own a dehydrator yet (do buy one as soon as you can, you will not regret it! my favorite is the Excalibur), you may use your oven although it is difficult to get the same low temperature, so your granola tends to get cooked and not as good. Use the lowest setting possible and keep the door ajar to keep the temperature low. Check your granola every hour and keep it for the minimum time possible.
  • The teflex sheet does not generally come with your dehydrator and you will have to order them separately. The advantage over parchment is that they will last forever.
  • When you purchase a dehydrator, I recommend the 9 trays over the 5 trays as you will find many uses for it, and it does not cost that much more.


The sky is the limit: use other nuts and seeds such as pecans (soaked 2 hours) cashews (1 hour) or hazelnuts (2 hours), pistachios (unsoaked), sesame seeds (un hulled, soaked 1 hour with a few drops of lemon to take out some of the bitterness). I use flavored stevia liquid from Sweet Leaf since it does not raise your blood sugar. My wife does not care for the taste of stevia so, at home, I omit it and replace it with small apple pieces for example:

Use any combinations and make 4 times the recipe if you want, it will give you 1 good gallon.


(* = 2nd recipe found in ebook)

Breakfast Recipe ebook

what is for breakfast ebookThe above recipe is from Chef Didier's and Dr. Papin's ebook, What's for breakfast? The Raw Vegan Friendly Way. 

Other great recipes you will find in this ebook:

  • Zesty Granola* 
  • Seed and Nut Milk
  • Porridge
  • Coconut Cream
  • Buckwheaties
  • Didier's Favorite Smoothie
  • Coconut Cream Pudding
  • Cinnamon and Fruit Pudding
  • Chocolate Pudding
  • Yoghurt
  • Mesquite Bread
  • Coconut Butter
  • Buckwheat Crepes or Pancakes
  • Easy Miso Soup

Purchase Book Now

Didier Cuzange

Chef Didier Cuzange has over 30 years’ experience in the restaurant business, with a French culinary background and extensive cooking and teaching experience; his love for food is reflected in his creation of a wholesome, healthy cuisine that is also tantalizing to the palate and senses. His new ebooks, What's for Breakfast?,Where is the Calcium?, and Spring Cooking | Liver Cleansing are now on sale!

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