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We're going to make granola by soaking all the ingredients together, letting lactic acid bacteria ferment everything, then dehydrating it rather than baking it.
Lactic acid bacteria are a group of bacteria including the genus Lactobacilli and others, who can tolerate a lower pH than other bacteria. They occur naturally on food and in your gut where they help you digest food. They eat up sugars and produce lactic acid. "Probiotic" foods contain certain species of lactic acid bacteria intended to aid digestion and promote healthy "gut microflora."
In steps 4 and 5 I'll explain why we're fermenting and dehydrating as opposed to normal granola which is baked.
For more info on all kinds of fermented food and drink, I recommend the book "Wild Fermentation" by Sandor Ellix Katz.
Lactic acid bacteria are a group of bacteria including the genus Lactobacilli and others, who can tolerate a lower pH than other bacteria. They occur naturally on food and in your gut where they help you digest food. They eat up sugars and produce lactic acid. "Probiotic" foods contain certain species of lactic acid bacteria intended to aid digestion and promote healthy "gut microflora."
In steps 4 and 5 I'll explain why we're fermenting and dehydrating as opposed to normal granola which is baked.
For more info on all kinds of fermented food and drink, I recommend the book "Wild Fermentation" by Sandor Ellix Katz.
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Signing UpStep 1Ingredients
Of course you can use any ingredients that you want in your granola. Basically we want grains, nuts, seeds, dried fruit, etc. As for amounts, just eyeball it. Or you could use a granola recipe as your basis.
Here's what I'm using:
rolled oats - Oat groats that have been rolled flat. Rolled oats are sometimes lightly steamed or baked to pasteurize them, and often have the nutritious bran removed. Since I'm using organic Amish-grown oats, I trust that nothing too weird has been done to them. Quick oats will work fine as well.
raw almonds - Use whatever nuts you like. They don't have to be raw.
raisins
raw sunflower seeds
flax seeds
sesame seeds
blackstrap molasses - Molasses is the byproduct of extracting sugar from sugar cane or sugar beets. There is light, dark, and blackstrap molasses. Blackstrap is the one with the most sugar removed, so it has the highest amount of vitamins and minerals relative to the sugar content. I'm only putting in a spoonful. I think the molasses will be a good food for the bacteria and help it get started fermenting, but that's just a feeling.
stevia - An herb that's really sweet but doesn't contain sugar or calories. I haven't tried it in granola but I like in other stuff.
cinnamon - not in the picture
Other ingredients you might consider:
honey
ginger
nut butter
shredded coconut
fruit - dried or fresh. I bet blueberries would be good.
oat bran - this would replace nutrients lost in the removal of the bran from the rolled oats.
Here's what I'm using:
rolled oats - Oat groats that have been rolled flat. Rolled oats are sometimes lightly steamed or baked to pasteurize them, and often have the nutritious bran removed. Since I'm using organic Amish-grown oats, I trust that nothing too weird has been done to them. Quick oats will work fine as well.
raw almonds - Use whatever nuts you like. They don't have to be raw.
raisins
raw sunflower seeds
flax seeds
sesame seeds
blackstrap molasses - Molasses is the byproduct of extracting sugar from sugar cane or sugar beets. There is light, dark, and blackstrap molasses. Blackstrap is the one with the most sugar removed, so it has the highest amount of vitamins and minerals relative to the sugar content. I'm only putting in a spoonful. I think the molasses will be a good food for the bacteria and help it get started fermenting, but that's just a feeling.
stevia - An herb that's really sweet but doesn't contain sugar or calories. I haven't tried it in granola but I like in other stuff.
cinnamon - not in the picture
Other ingredients you might consider:
honey
ginger
nut butter
shredded coconut
fruit - dried or fresh. I bet blueberries would be good.
oat bran - this would replace nutrients lost in the removal of the bran from the rolled oats.
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For lots of information on the subject, have a look at the book Wild Fermentation.
Think of bacteria as an ecosystem, what you are trying to do is create an environment where the target bacteria is the one that becomes dominant, rather than creating a near sterile environment. You are relying on bacteria to keep other bacteria (molds, fungus, etc.) in check, rather than trying to kill absolutely everything there.
Whilst it is possible to create something that will harm or kill you (whilst still being palatable enough to consume), it is unlikely (if you are otherwise healthy and observe good practice during the production of the foods).
I don't have a dehydrator, but I have an oven with air circulation that can stay at about 40C/100F, which seams to be the maximum you can heat food and still preserve the nutrients. Is that good enough?
How long will these stay good after drying? Since the bacteria is dead I guess it is relatively easy for other bacterias to "invade", no?
And won't you obtain the energy in them faster when they have been "broken down"?