I wouldn’t really call this granola, but you can if you’d like. It is made in the dehydrator and if you really want to dry it out like a crunchy granola you could leave it in there for a very long time. I dehydrated it about 12 hours and it is still chewier than it is crunchy, but quite tasty nonetheless.
Makes about 6 servings:
1/2 cup ground flax seed (I grind the flax in a coffee grinder – not too long, just enough to crack the seeds)
1/4 cup shredded organic coconut (dried)
1 cup walnuts (pre-soaked)
about 10 dates, pitted and chopped
1/2 cup almonds (pre-soaked)
1/2 teaspoon ground cinnamon
2 tablespoons raw agave nectar
Note: These ingredients may not be exact – I ad-libbed as I was going along, and am writing this by memory. The good news is, the recipe is so flexible you could really add whatever nuts and seeds you would like.
Add all of the ingredients to your food processor, fitted with the S-blade and process until mixture comes together – you may need to stop and scrape down the sides a few times. When you reach the desired consistency, spread out in a thin layer on your Teflex dehydrator sheet and dehydrate at 110 degrees for about 5 or 6 hours. Then flip over onto a dehydrator grid sheet and continue to dehydrate to desired consistency – 4 to 10 more hours.
I served this will homemade almond milk that I added some raw rice protein to, a teaspoon of raw hemp seeds, and fresh strawberries. Very filling and satisfying.