This Moringa Fruit-Nut-Ola Grain-Free is a delicious and simple mixture of nuts, dried fruits, sesame oil, and Moringa powder. It's mildly green and a little sweet, a little tart, and filling enough for breakfast. I think of it as trail mix thrown into a food processor!
½cupdried unsulfured apricotssoaked for 10 minutes in warm water and drained
1cupwhite sesame seeds
½cupsesamewalnut or other oil (I don't recommend olive)
2tablespoonsMoringa powder
pinchof saltoptional
Instructions
Place pecans, almonds and walnuts in food processor. Blend until coarsely chopped, 1-2 minutes.
Add raisins and soaked dried apricots. Blend until fruits and nuts are chopped to about the same size, about 2 more minutes.
Blend in oil, optional salt, and Moringa powder until well mixed. If you want to have some parts of your fruit-nut-ola remain tan-colored as in my photo, remove some of the fruit/nut mixture from the food processor and transfer it to your baking dish. Then add the Moringa powder to the rest.
Spread in an even layer in 9 x 13 baking pan (or 10 x 15 pan if you prefer it very crisp). Press down using a spatula.
Bake at 275 F for 20-25 minutes, or until edges are just slightly browned; cool.
Break into chunks; store in sealed containers.
Serve in bowls with non-dairy or dairy kefir and fresh fruit.
Notes
Substitute any of the nuts with any of these: filberts (hazelnuts); macadamia nuts; sunflower seeds; pumpkin seedsBaking this recipe helps it to set and become crunchy like granola. Note that after baking at 275 degrees F for 20 minutes, your ingredients will no longer be raw. If you are very interested in raw fruit-nut-ola, dehydrate at 135 degrees in a dehydrator for at least 36 hours. Or this mixture can be rolled into balls and refrigerated.