Try to find a granola recipe for that doesn't use oil or added refined sugars and you may not find one. If you do come across one, please share it with me. Some brands, such as Galaxy use applesauce in place of oil which cuts down the fat but many use honey, maple syrup, brown sugar, and granulated sugar to add sweetness. In my version of granola I've swapped out all the refine sugars and used a date puree to bind the grains together. Granola should be a toasted well, as toasting the grains and seeds gives granola the flavor it deserves. I love dried fruit and seeds. Both are plentiful in this recipe. You can also bake this granola in small steps if you don't have enough time to bake it three times in one setting. The amount is sufficient to keep for yourself for the week and give a few servings away to friends.

I'm bringing copies of this recipe with samples to a healthy living party I'm attending at a friend's home this coming weekend. Each of the attendees are to bring a recipe using unrefined sugars, organic ingredients, and recipes. If you like it, let me know!

Granola with Date Puree
Special equipment: blender

3 3/4 cup organic, six grain rolled flakes
1 cup raw pumpkin seeds
1/4 tsp sea salt
2 tsp ground cinnamon

17 organic dried pitted dates
water to cover dates in saucepan
1 1/2 tsp organic vanilla extract

1/4 cup organic raisins, chopped (or use currants)
4 dried plums, finely chopped
1/2 generous cup roughly chopped unsulphured organic dried black mission figs

Toast the rolled flakes in a 350 degree oven for 15-20 minutes. Stir every 5 minutes for even baking. Remove the flakes from the oven to cool. Reduce temperature to 325 degrees.

While the flakes are baking, place the dates in a small saucepan and cover with water. Bring to a simmer and soak for about 10 minutes or longer until the dates are softened. If the water evaporates that's ok, but don't let the pan become dry. Place the dates and water together in a blender to make a puree. Add more water if necessary to make a consistency like applesauce/applebutter. It needs to be thick. You may need to add a 1/4 cup of water, if necessary. Add vanilla extract to the date mixture and blend to combine. Set to the side.

In a medium to large bowl, toss warm flakes with cinnamon, salt, and seeds. Spread the mixture back into the baking sheet and bake for approximately 30 minutes. Stir every 10 to ensure even baking. With 15 minutes of baking time remaining, fold in the date puree, and chopped raisins, plums, and figs. Clumps of granola will form as you fold in the date puree. Finish baking. Stir frequently for even baking.

Set aside to cool completely before placing granola into an air tight container.

I love figs. Black Mission, Calmyrna, organic, local, fresh or dried. If you incorporate very little dairy in your diet as I do, seeds, nuts, dark leafy green vegetables, and dried fruit are your sources for calcium. Figs are high in calcium (8% RDA in 3 dried black mission figs).You're also more likely to have a well stocked pantry containing nuts and dried fruit which makes this recipe adapted from Moosewood perfect to make on a whim.

This recipe is adapted from Moosewood's Cooking For Health published in 2009. If you have read previous posts, you have learned I'm a big advocate of this cookbook. They provide nutritional information, analysis of various sugars, and recipes for those on vegan, raw, and vegetarian diets for all occasions. I replaced half of the dried apricots with dried figs, added a little bit of ground anise, and rolled the mixture in a variety of ground nuts, in addition to their recommendation of toasted coconut. 

Fruit and Nut Truffles
Adapted from Moosewood Cooking for Health, page 314

1 cup pitted dates
1/2 cup unsulfured dried apricots
1/2 cup dried black mission figs, stems removed
1/2 cup currants
1 cup water
1 1/2 teaspoons grated orange zest
1 1/2 teaspoons grated lemon zest
1/4-1/2 teaspoon ground anise
1 1/2 teaspoon lemon juice
1/2 cup ground toasted walnuts
1/2 cup ground toasted almonds
1 teaspoon ground cinnamon
3 tablespoons bittersweet cocoa powder  (darker variety, not Hershey's unsweetened cocoa powder)
2 tablespoons of sifted confectioner's sugar

Coatings (pictured):
toasted unsweetened shredded coconut
toasted ground hazelnuts
toasted ground pistachios
plain, shredded coconut


Combine dried fruit and 1 cup of water in a small to medium saucepan. Cook for about 10 minutes over medium heat until fruit is soft. Drain, reserve liquid. Make a puree in the food processor until a thick paste forms and add reserved liquid if you need it. I didn't need to add additional liquid.

In a medium mixing bowl combine spices, lemon zest, orange zest, lemon juice, cocoa powder, confectioner's sugar, walnuts, and almonds. Stir to combine. Add fruit puree and combine well. If the mixture is too moist to form into balls, refrigerate for 15 to 30 mins.

Place toppings into individual small bowls while mixture is cooling. Roll the mixture into bite size balls, about 1/2" to 3/4" in diameter. The approximate yield is about 40. Roll into desired coating. Place on a tray or container, cover, and refrigerate until you want to serve them. Lay a sheet of parchment paper between layers if you stack them. Flavor improves over time. Moosewood authors say they'll last for 3 weeks in the refrigerator.

If you make them according to the Moosewood recipe, their truffles (at a yield of 36) are 48 calories per piece, 1 gram of fiber, 2 grams of fat.  Although these truffles can never replace the divine dark chocolate Lindt truffles, they may fulfill your chocolate craving with a little less guilt.