58 comments

#YUinPRINT Finalist: Apricot & Lavender Granola

Entrant: Alessandra Seiter
Website

Alessandra says:
This recipe follows the template recipe I’ve developed for Fresh Fruit-Sweetened Granola. Unlike the many commercial granolas and online recipes, this template uses no granulated, liquid, or artificial sweeteners of any kind. Instead, it depends solely upon the natural sweetness of fresh and dried fruit. Reminiscing about the apricot tree in my aunt’s backyard in Florence, Italy, I created this summery granola to transport me back to my European second home. The addition of lavender, nature’s most delicious flower, brings out the apricot’s subtly sweet floral note. Thank you so much for this amazing opportunity, Heather! Good luck on the cookbook. I look forward to seeing and voting on the recipes.

Help this recipe win the #YUinPRINT Recipe Contest—spread the word and tweet it out!

#YUinPRINT—VOTE

 

VOTING IS OFFICIALLY CLOSED, but feel free to comment on how wonderful this recipe is below.

You can vote once a day with a comment below until voting ends August 13, 2013. Only comments below this post will be tallied as official votes.

Servings: Makes about 10, 1/2-3/4 cup servings
Time: 15 minutes active, 2 days to soak & sprout seeds, 30 minutes to bake.

Ingredients:
1 cup raw buckwheat groats
1 cup raw sunflower seeds
12 fresh apricots, pitted and quartered
5 Medjool dates, pitted and soaked for 10 minutes
2 cups gluten-free rolled oats
1/2 cup flaxseed meal
1/2 cup raisins or chopped dried figs
1 tbsp coconut oil, melted
1 tbsp dried culinary lavender buds
1/4 tsp ground cardamom
Pinch of dry ground ginger
1 tsp lucuma (optional)
1 tsp maca (optional)

Steps:
Place buckwheat and sunflower seeds in separate bowls. Add water to cover both and let soak for 30 minutes. Drain both the buckwheat and sunflower seeds, then transfer them to separate large mason jars. Cover the top of the mason jars with cheesecloth, secure with rubber bands, and prop the jars upside-down at an angle on a dish towel to drain. Rinse and drain every 6-8 hours for two days, until the buckwheat and seeds have sprouted about 1/4-inch long tails. Set aside.

Preheat the oven to 325F. Line two baking sheets with parchment paper.

Place the apricots and dates in the bowl of a food processor and pulse into a smooth puree. Add the coconut oil, lavender buds, cardamom, ginger, and optional lucuma and maca, and pulse until incorporated. Set aside.

In a large bowl, stir together the sprouted buckwheat and sunflower seeds, oats, and flaxseed meal. Pour the apricot puree over the dry ingredients and stir until evenly coated.

Divide the mixture between the two prepared baking sheets and spread out evenly over the sheets. Bake for 15-20 minutes, stir, then bake for another 15-20 minutes or until nicely browned but not burnt. Stir in the raisins or chopped dry figs. Allow to cool completely before transferring to an airtight container and storing in the refrigerator. Will keep well for up to a month.

– – –

Do YU think this recipe should be published in my upcoming book?

#YUinPRINT—VOTE

 

VOTING IS OFFICIALLY CLOSED, but feel free to comment on how wonderful this recipe is below.

Leave a comment saying “YES!” and tell me why YU think this recipe deserves to be the big winner.

Be sure to check out the competition, too:

#YUinPRINT Finalist—VOTE
Moong Dal Vegetable CurryWINNER!

#YUinPRINT—VOTE
Magic 5 Snack Bites

#YUinPRINT Finalist—VOTE
Tropical Plantain Salad

#YUinPRINT—VOTE
Jumpin’ Shirley (Quinoa & Beans)

 

Read the comments or add yours.

Comment Rules

  1. n.boggles

    YES!

    I can personally attest to the deliciousness of Alessandra’s granola, and the apricot just hits the spot.

  2. Alan

    YES! Everyone can use a tasty, sugar-free granola recipe and this one looks delicious! I love the fact that it uses sprouted seeds.

  3. Isabella Johnson

    This recipe sounds delectable and easy to make! I can’t wait to try to make it myself! Looking forward to enjoying all the wonderful recipes in this cookbook!

  4. Lisa Ruffolo

    I vote for Alessandra Seiter’s delicious and gorgeous Lavendar & Apricot Granola. As her mother, I can state uncategorically that she makes the best granola in the world, and the Lavendar & Apricot is the best of the best. Yum!

  5. KM

    Yes! This is an energy-packed, super healthy, and delicious recipe. The home sprouted buckwheat and sunflower seeds are a great touch!

  6. Connor Benedict

    Love this recipe, want it published 🙂

  7. YES!
    Apricot & Lavender Granola should definitely be in the cookbook!
    I’ve never come across a granola recipe without brown sugar, honey, agave etc. Alessandra’s recipe takes advantage of fruits’ natural fibrous packaging, which helps slow down the rate at which we metabolize fruit sugars = much better for blood sugar levels than refined sugars!

  8. malaika flores

    Yes!!
    Looks absolutely fabulous! The combination of lavender and apricot is quite intriguing.

  9. victoria

    YES! this raw-nola recipe is absolutely magical, please give it a deserving spot in your amazing work :)!!

  10. Rhyston Mays

    Apricot & Lavender Granola has my vote!

  11. Lukas Clark-Memler

    YES! Because Alessandra is a food wizard who deserves to be published.

  12. alix

    Go Allesandra! You deserve to win this!

  13. I vote for Ali Seiter’s Apricot Lavender granola!! yum!!!

  14. Yes!
    This recipe sounds delectable! I particularly appreciate the fact that it does not contain liquid sweeteners.

    The combination of apricot and lavender is unique and enticing.

  15. Ramy

    YES! Having eaten Alessandra’s granola, I can say that everyone needs to try it!

  16. Gabe

    YES! This looks delicious and I’m always looking for sweet breakfast foods that don’t cause me to crash before lunch. This granola looks like the perfect fix!

  17. Adam Buchsbaum

    Yes! You got this, Alessandra 🙂

  18. Dan Seiter

    I vote for the apricot and lavender granola.

  19. Marielle

    YES! Who needs nutrient-poor sweeteners in their granola when you can use fruit?

  20. Rachel Atcheson

    YES! This is PHENOMENAL. Most everything this woman puts her hands to, turns into delicious heaven!

  21. Dan Seiter

    I am casting my vote for the apricot and lavender granola.

  22. Chuck

    Alessandra’s Apricot & Lavender Granola has my vote. Gonna whomp me up a bunch of it tonite! Mmmm boy!

  23. caitlin

    Yum! Yes!

  24. Rocky S.

    Yes! It can be very hard to find an actually healthy granola, and this one is not only healthy, but also delicious and unique!

  25. Teniesha

    I love granola, and I’m a sucker for unusual and unique flavor pairings!

  26. Thanks for featuring this recipe — it sounds amazing! Can’t wait to try it.

  27. Sean Conner

    This looks amazing! Lavendar in granola?!? That sounds incredible! I feel like I could do my usual routine of eating 4-5 servings of breakfast cereal at my desk and–thanks to this recipe–not feel guilty about it. This recipe *needs* to make the book just so other compulsive snackers can have feel-good go-to food to stick in their desk drawers at work.

  28. Katie

    YES! This recipe looks wonderful, and I appreciate the time duration breakdown by active, soaking, etc. Helps very much for planning. I also love the recipe’s reliance on natural sweeteners! 🙂

  29. C

    I vote for Alessandra’s recipe!

  30. Lisa W

    Looks awesome!!! My vote is for Alessandra’s Apricot & Lavender Granola 🙂

  31. Amanda

    This recipe looks wonderful. For those YU readers that have made something like this before, I think this version would be an impressive step up.

  32. Joel Orloff

    YES!
    This granola is divine. I’ve had it from the chef’s oven itself. Try it out.

  33. Dave Martosko

    Love this, LOVE this.

  34. Avonlea Fisher

    YES! This recipe looks absolutely delicious. And as a bonus, the all-natural ingredients make it a much healthier alternative to artificially sweetened granola.

  35. Emily

    Yum! I love that it’s sweetened with fresh fruit.

  36. Marilyn

    Farmer’s Market Vegan is the reason that I first started making granola because all her recipes are so interesting and delicious. I think her recipe would be an exciting addition to your cookbook.

  37. Elena

    This looks SO delicious! I’ve never made granola sweetened with pureed fruit – can’t wait to try it!

  38. Henriette Jørgensen

    This one, because of the lavender flaver and cardamom!

  39. Karam Anthony

    Absolutely!

  40. victoria

    Yes! Ali’s recipe is amazing and I’m sure it’d be the perfect pairing to go with your just as equally amazing ‘easy probiotic Almond Chia’ recipe ;)!

  41. Jen

    Awesome recipe!

  42. This looks awesome!
    I am going to make this for my leadership retreat with UVA students.

  43. Dan Seiter

    I am voting for the apricot and lavender granola.

  44. Lisa Ruffolo

    I want some Lavendar-Apricot granola right now!

  45. kristle

    yes! ali’s granolas are amazingly satisfying and wholesome 🙂

  46. Ali’s granola recipe is not only out-of-this-world delicious, but is also packed with wholesome ingredients and chock-full of nutrients that will make those lucky enough to indulge in this creation brimming with energy and vibrancy. (I’m also a fan of the somewhat unexpected, but surprisingly perfect combination of apricot and lavender.) Bravo!

  47. Dan Seiter

    Publish this recipe, please.

  48. Yan

    This is so good. Love this

  49. Lily

    YES!

    To me, the best part of this recipe is that it only uses natural sweetness. A very good way to awaken morning without consuming too much energy to digest the breakfast.

  50. nathan

    looks delicious!

  51. victoria

    Ali’s recipe is simple, delicious and a great addition of texture and taste to any meal, please save a spot in your book for her :)!!

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