Raw Cranberry Maple Granola
1 apple, cored and chopped
14 regular dates soaked in 1/2 cup water (save soak water to make paste)
1/4 cup maple syrup
2 tablespoons fresh lemon juice
2 tablespoons orange or mandarin zest
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 - 1 1/2 teaspoons sea salt
1/2 cup sunflower seeds, soaked 2 hours or more
1 cup almonds, soaked 4 hours or more
3 cups walnuts, soaked 2 hours or more
1 cup pumpkin seeds, soaked 2 hours or more
1 cup dried cranberries (sweetened with fruit juice)
1) In a food processor, place the apple, dates & date water, maple syrup, lemon juice, orange zest, vanilla, cinnamon, salt, and 1/4 cup o the sunflower seeds and grind until completely smooth. Transfer the mixture to a mixing bowl.
2.) Add the remaining 1/4 cup sunflower seeds, the almonds, walnuts, and pumpkin seeds to the food processor. Coarsely chop the nuts and seeds in a few quick pulses. Add them to the bowl with the apple mixture, add the cranberries and combine well.
3.) Spread the granola on Teflex-line
dehydrator trays and dehydrate at 115 degrees F. for 6 to 8 hours.
Flip the granola over onto the screens and peel away the Teflex.
Continue dehydrating for another 8 to 12 hours, or until the granola is
crunchy. Break into pieces and, once completely cooled, store in an
airtight container. To maintain freshness longer, store the granola in
the refrigerator for up to a few weeks.