This “granola” can be served for breakfast or as a crunchy snack any time during the day. It has very little sweetener in it, except for the raisins and few dates. If you serve it for breakfast, pour cold almond milk and top it with fresh fruit. I typically keep some in my purse for those snack attacks when I am running errands or between sets when I play tennis. Bon Appétit!
Soak the following nuts in clean water overnight:
1 cup almonds
1 cup sunflower seeds
1 cup pumpkin seeds
½ cup flax seeds
A few hours before you are ready to process the granola, soak ½ cups of raisins in water. You can also add ½ cups dates if you want a sweeter granola.
Rinse and drain the nuts. Place in food processor along with the following:
2 green apples chopped up
2 tsps. cinnamon
1 tsp. vanilla
Pinch of Himalayan salt
Pulse until the mixture is coarsely ground.
Drizzle ¼ cup coconut oil over the top and pulse again a few times.
Spread thinly lined dehydrator trays and dry at 115 F for 12-24 hours, depending on how crunchy you like it. You may need to flip the granola a few times to insure that it dries properly. Enjoy.