These irresistible clusters are
high in protein, vitamin B, zinc,
magnesium and antioxidants.
Dehydrating the RAWnola mixture
is not essential but recommended
if you’d like a crunchier result and
an extended shelf life.Once you’ve made yourself a batch,
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all day long.10 medjool dates, pitted
1 teaspoon coconut oil
1 tablespoon peanut butter
180g (1 cup) buckwheat groats
65g (¾ cup) desiccated coconut
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1 teaspoon ground cinnamon
½ teaspoon maca powder1 Place the dates, coconut oil
and peanut butter in a food
processor and pulse into a
paste.2 In a large bowl, combine the
remaining ingredients. Add the
date paste and use both hands
(wearing some food-handling
gloves, if you have some handy)
to thoroughly combine all the
ingredients, so the mixture
sticks together.3 If you have a food dehydrator,
press the mixture onto a
dehydrator tray, to about 5mm
thick and dehydrate at 40°C
(105°F) for 8 hours. Once set,
break the mixture into bite-
sized pieces and store in an
airtight container in the pantry.
It will keep for up to 4 weeks.4 If you don’t have a food
dehydrator, line a flat plate
or tray with baking paper and
spread the mixture on it, about
5mm thick. Set in the fridge for
at least 2 - 3 hours. When your
mixture is firm, your RAWnola
is ready to eat. It will keep in anRAWnola
airtight container in the fridge
for 3 - 5 days.PEANUT
BUTTER
ACAI BOWL
WITH
RAWNOLA
1 chopped banana, frozen
125g (1 cup) frozen mixed berries
1 tablespoon acai powder
1 tablespoon raw cacao powder
1 tablespoon peanut butter (see
tip), plus extra to serve
125ml (½ cup) coconut water
125ml (½ cup) rice milk or almond
milk
50g (½ cup) RAWnola
seasonal fresh fruit, to serve1 Place all the ingredients,
except the RAWnola and fresh
fruit, in a high-speed blender.
Pulse until you’ve reached a
soft-serve consistency. You
want a semi-frozen finish,
so resist adding more liquid;
instead, use the blender stick
to force the frozen fruit onto the
blades to help it break down.2 Spoon into a bowl and top
with the RAWnola, fruit and
other toppings of your choice.
Add an extra dollop of peanut
butter and dig in.TIP: For a nut-free
option, use tahini
instead of peanut
butter.
Images and
recipes from
Hippie Lane:
The Cookbook
by Taline
Gabrielian
(Murdoch
Books, RRP
$39.99)Irresistibly
healthy