Fruit, granola and yogurt used to be a favorite quick ‘n easy breakfast I didn’t feel guilty about serving my children, thinking it to be good and nutritious. Then I ran across the wise nutritional-teachings of the Weston A. Price Foundation –
“…it is best to consume a diet as low in phytic acid as possible. In practical terms, this means properly preparing phytate-rich foods to reduce at least a portion of the phytate content, and restricting their consumption to two or three servings per day. Unfermented soy products, extruded whole grain cereals, rice cakes, baked granola, raw muesli and other high-phytate foods should be strictly avoided. Living with Phytic Acid
The grocery-store granola went the way of boxed cereals – into the trash – leaving me with sad-faced children staring at me across the breakfast table. After a few seconds of feeling sorry for himself, my youngest turned the situation around into a positive.
“Wait! I know! You can make our own granola! I know you can do it, Mom!”
Making granola is a breeze with the Pickl-It!
I was already making the butter, ricotta cheese, grinding flour, making sourdough bread, kefir, sauerkraut, old-fashioned cucumber pickles, dehydrating the garden’s harvest the second it turned ripe, making multiple trips a week to local farms, picking up real, grassfed pastured milk, eggs and meat….
I had tried making granola in the past, but I didn’t dare soak it longer than 24-hours, never achieving a good ferment. There were always little surface specks of mold, and the smell was always just a bit “off”.
Making lacto-fermented granola in the Pickl-It results in a fresh-smelling product with a slight sour tang.
With a few simple goals in mind…
- “Properly-prepare” the grains with acidification (Be Kind To Your Grains.)
- No baking!
…the result was a light, crispy, flavor-filled granola!
My goal with this recipe was to hear: “WOW, Mom, this is so good! You can’t buy this anywhere!”
I wasn’t disappointed!
Lacto-Fermented Turkish-Fig Coconut Oatmeal Granola
Makes Approximately 7-cups (more if you don’t have family-members sneaking samples out of the dehydrator!)
|Combine Dry Ingredients|
- 4 cups old-fashioned organic rolled oatmeal
- 1 cup unsweetened organic coconut flakes
- 1 cup finely minced organic Turkish fig (or dates, raisins, or other favorite dried fruit)
- 1 cup finely chopped organic raw pecans (or nut-of-choice)
- 5 grams sea salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
| STIR well with a clean, wooden spoon, combining all dry ingredients.
For Easier Mixing: Use an 8-cup glass bowl for your dry ingredients, adding the wet ingredients to the dry – stir them together, spooning the combined ingredients into the Pickl-It. (We combined them in the 1 1/2-Pickl-It and then stirred, requiring Rosie the Riveter’s biceps!)
|Mix the following wet ingredients together in a separate, 4-cup glass measuring cup:|
- 1 cup hot water (about 140-degrees)
- 1 1/4-cup whole-fat grass-fed raw-milk yogurt (or substitute kefir or cultured buttermilk)
- 1/4-cup raw (preferably fermented) honey
- 1/4-cup butter
- 1/4-cup coconut oil
|Pour wet ingredients into the dry ingredients; using a wooden spoon, “fold” the ingredients just until moistened.|
|Time for a 2-day Fermentation!|
- Be sure white gasket is attached to underside of Pickl-it lid
- Insert airlock into lid, if it isn’t in place already
- Spoon combined dry & wet ingredients into the Pickl-It if you combined them in another bowl, outside the Pickl-It
- Latch Pickl-It closed
- Fill airlock with 1 1/2 T water
- Wrap a towel or thick cloth (to block light) around the Pickl-It, allowing it to sit at room temperature for two days
|Time for dehydration! We recommend dehydrators, instead of ovens, as heat over 145F destroys the living enzymes.|
Handle the wet granola batter gently, without packing. This creates tender, flaky granola.
- Use a small ice cream “disher” such as a Norpro 1.5 teaspoon scoop.
- Drop 1/2-inch to 3/4-inch dollops of loosely packed granola onto Teflex sheets, leaving airspace between each mound.
- Dehydrate for an hour at 145F. Excalibur, the manufacturer of my dehydrator has produced good research on the advantage of dehydrating foods at a higher temperature, for the first hour, in order to more quickly increase the the internal temperature, avoiding bacterial and mold development.
- After an hour, break the granola “dollops” in half. Because the outer surface is dry, they’re much easier to handle than when the batter was wet and gooey.
- Reduce the dehydrator temperature to 125F, continue to dry for another hour.
- Gently crumble one last time, further breaking the granola clumps into loose granola mixture. If you like chunkier granola, skip this step.
- In either case, turn the dehydrator down to 95F, until the granola is thoroughly dry.
|Store in a wire-bail container to maintain crispy texture.|
Use leftover cooked oatmeal. Replace dry oatmeal called for in this recipe. Reduce the 1-cup hot water to 1/2-cup hot water.
|by Kathleen in Recipes | Permalink|
Did you know...
Cabbage was cultivated 2500 years ago by the Celts who domesticated it from wild Kale.
I was intrigued by the whey-method although I kept thinking, "This really can't work. It sounds like a bad idea." I had my undergrad class check out whey-ferment vs no-whey, using the German crocks. Wow. I should have listened to my original thinking. Bad idea! Don't use whey! Not only is it low-count, but the flavor is awful and the texture even worse! Love your Pickl-It! Great tool for teaching!
—Gary, University Microbiology Professor