Collagen and Jing-boosting Granola Recipe
Get ready for the best granola of your life! This collagen-amplifying, protein-packed recipe, beloved by founder Sara Crow, not only tastes out of this world but also fuels glowing skin, remineralizes for sustained energy and vitality, supports Jing and ojas to strengthen hair and nails, and replenishes vital nutrients—like vitamin E and all nine essential amino acids—through sprouted nuts and seeds, healing flowers, and revitalizing herbs. Enjoy it in plain yogurt, poured over with nut milk and topped with berries, eaten straight, sprinkled on a green salad (amazing), açaí or smoothie bowl—every bite feeds radiant health from the inside out.
INGREDIENTS:
Apple -1 chopped
Date paste- 1 1/2 cups (homemade or store-bought)
Maple syrup- 1/2 cup
Bloom and Sea Vegan Collagen - 4 TBSP
Lemon juice- 2 TBSP
Vanilla extract- 1 TBSP
Cinnamon- 1 tsp
Orange zest- 2 TBSP
Sea salt- 2 tsp
Cranberry (dried)- 1 cup
Wild jungle peanut (sprouted, if desired)-1 cup
Pecan (raw)- 3 cups
Almond (raw, sprouted)- 2 cups
Sunflower seed (raw, sprouted)- 1/2 cup
HOW TO:
To a food processor or blender, combine apple, date paste, maple syrup, lemon juice, Bloom and Sea Vegan Collagen, orange zest, sea salt, vanilla extract, and 1/4 cup of sunflower seeds. Blend until smooth. Transfer to large bowl. Add remaining 1/4 cup of sunflower seed, pecans, wild jungle peanut, and almond to the unwashed food processor and coarsely chop the nuts in a few quick pulses. Add to bowl with apple mixture, add cranberry and stir. To dry, spread mixture on either a Teflex sheet and place in a dehydrator or bake on a baking sheet on the lowest setting until slightly chewy and crunchy. For the dehydrated method, dry at 115 degrees F for 6-8 hours, remove Teflex sheet and turn upside down on an open screen for another 8 hours or until the granola is crunchy. Break into pieces and store in the refrigerator for up to 3 weeks.
Makes approximately 10 cups
ENJOY!
Granola recipe adapted from Pure Food and Wine
