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Heart and Soul Loving Granola. From Peggy
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1 | Apple, cored and chopped |
1 1/2 cups | date paste |
1/2 cup | brown rice syrup or agave infused with maple, (optional) |
2 Tblsp | lemon juice |
2 Tblsp | orange juice |
1 Tblsp | vanilla extract |
1 Tsp | ground cinnamon |
2 tsp | sea salt |
1/2 cup | sunflower seeds soaked 2 hours or more |
2 cup | almonds soaked 4 hours or more |
3 cup | pecans soaked 4 hours or more |
1 cup | pumpkin seeds soaked 2 hours or more |
1 cup | cranberries, (optional) |
Directions:
1. In a vitamin or food processor place the apple and date paste optional brown rice syrup, lemon juice, orange zest, vanilla, cinnamon, salt, and 1/4 of sunflower seeds and grind until compleat lay smooth.
2. Add the remaining 1/4 c. Of sunflower seeds, almonds, pecans, and pumpkin seeds to the vitamin or food processor and courtly chop the nuts and seeds in a slew quick pulses. Add the cranberries.
3. Spread the granola on the teleflex lined dehydrator trays and dehydrate at 105 degrees for 6-8 hours. Flip over onto the screens and peel away the Telflex. Continue dehydratingopfor another 8-12 hours.or until the granola is crunchy. Or bake at 250 and turn very 15 minutes.until it has reached desired texture.break into pieces and store in airtight container in refrigerator for a few weeks.
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