Raw Cranberry Maple Granola

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.