Our premium, stainless steel, dual ovens are definitely a beautiful, and functional, studio
feature. They are fully electronic with a number of settings, the best setting being the Dehydrator Setting! This is definitely something to get excited about!
The Dehydrator Setting allows me to set the temperature low enough to preserve enzymes and nutrients to keep food fresh, while still warming them. This feature is perfect for making granola, because I can prevent all the nuts and seeds from burning.
Not only can I dehydrate food with my dual Dehydrator Ovens, but in case I’m feeling really ambitious I can also use my single Dehydrator. And so, the Food Studio has 3 Dehydrators in total. This means Erika, Ellen & I can have Kale Chip competitions to see who makes the best kind- each with our own Dehydrator!
I typically use my Dehydrator for raw classes and workshops where I can make raw granola, cookies, crackers and kale chips when you want a tasty treat FULL of nutrients!
Golden Morning Granola
Store bought granola is not only loaded with sugar, refined flour and hydrogenated oils, it lacks flavour and that personal touch. It is so simple to make your own, and you feel good eating it. It can be eaten on its own, on top of oatmeal, yogurt or other whole grain cereals or as a snack – just like trail mix! This version is nut free but you can also add almonds and any other nuts!
Ingredients
Instructions
1. Preheat oven to 250F. Combine maple syrup, rice milk and coconut oil in a large saucepan and set aside.
2. Mix remaining ingredients in a large bowl, except raisins, and toss well.
3. Add the oil-maple mixture and stir together really well.
4. Pour mixture into 2 shallow pans or baking sheets with parchment paper and bake for 15 minutes, stir and bake for an additional 10 minutes.
5. Remove from oven and stir in raisins.
6. Cool and store in airtight container.
Serve in 1⁄2 cup portions and serve with rice or almond milk, or add into a cup of Yoso Coconut yogurt.