Cinnamon Sunflower and Sesame Seed Rawnola
A spin on traditional baked granola, this Cinnamon Sunflower and Sesame Seed Rawnola is just as delicious (if not more) and has some much-desired perks. Rather than processed and refined ingredients, this cinnamon-spiced rawnola is both chewy and crunchy, made with whole-foods, vegan, gluten-free, refined-sugar-free, and oil-free.
It seems as though there has been a constant flow of rawnola from my Vitamix to the freezer the past few months. I love them because they’re:
- made with minimal, whole ingredients
- only take approximately 10 minutes
- completely raw, and if made with sprouted ingredients like mine, are providing even greater nutrients and optimizing digestion
- nourishing, yet satisfying even for a dessert
That’s what I love about the freedom that is found in eating the foods God designed, the way or as close to that as possible. Both fully-satisfying and leave you feeling energized, life-promoting, and just straight-up delicious!
As I’ve grown throughout my journey I’ve come to realize one (out of many) truths – the importance of continually striving for optimal health. Choosing those Genesis 1:29 foods and being intentional with what I put in, on, and around my body has brought such freedom. Seeking His guidance and being mindful. There is a constant outpouring of quick-fix, nutrient-poor food products that have no or very few benefits, even “healthy” granolas. It has been so rewarding to get back to the basics and be intentional with what I choose to eat in order to pursue that optimal health. This Cinnamon Sunflower and Sesame Rawnola being one of my staples.
- To make this delicious and quick rawnola, you’re looking for a mixture that easily sticks together. Start by blending the dates into small pieces and then adding about double the amount of total seeds. Grind the mixture up until starting to become incorporated.
- Continue until you’re able to reach a mixture that easily sticks together. If it is too dry, add an additional date or too. If it is too sticky from too many dates, simply add additional seed of choice.
- Use the ratio of buckwheat to sunflower to sesame that you’d like. Vary it each time you make, and have fun creating your own unique rawnola.
- For the cinnamon, start with a small amount and after mixing and tasting, add additional if desired.
- Mix in extra whole seeds with your hands if you like more texture and break up into pieces to either dehydrate or freeze.
- 5-6 large fresh dates, pitted
- 1/2 - 1 cup sprouted buckwheat, dehydrated preferrably
- 1/4 - 1/2 cup raw sunflower seeds, optional to soak overnight and dehydrate
- 1/4 - 1/2 cup raw sesame seeds, optional to soak overnight and dehydrate
- 1/4 cup chia seeds
- 1 - 2 teaspoons ground cinnamon
- pinch sea salt
Begin by blending the dates into small pieces in a high-speed blender like a Vitamix, or food processor.
Add in the seeds, looking for about a 2:1 to 3:1 ratio of total seeds to date pieces. I typically like about equal parts buckwheat to the other seeds combined. Use the amounts above as a guide, feel free to be flexible with the amounts of buckwheat vs sunflower vs sesame.
For the cinnamon, I recommend starting with a smaller amount of cinnamon and then adding additional after blending and tasting if desired.
Blend together so it grinds down, stirring at least once. You're looking for the mixture to be sticking together and can be ground to the consistency that you like. I like mine to be almost to the texture of a nut butter, while still leaving some pieces. If the mixture is not sticking together well try blending in an extra date or two.
You can leave the rawnola as is or mix together with any additional whole seeds in a mixing bowl. I love this just to add extra texture. At this point taste and add extra cinnamon if desired, as well as a pinch of salt to enhance the sweetness.
Once mixed thoroughly, either dehydrate or simply spread on a parchment-lined sheet and freeze for 5-10 minutes until firm. Eat as is or use it to top something like nice cream.
- Use dried dates, soaked in water until soft, drained and patted dry.
- If dehydrated, store sealed at room temperature. If frozen, keep in the freezer or the fridge.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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