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This is a delicious and versatile raw gluten-free granola that I absolutely love! It is soooo....easy to make. You will need a dehydrator, a food processor, some nuts & seeds, an apple, dates, maple syrup, orange zest, vanilla, cinnamon and sea salt. You will also need to make some nut milk. The way I like to eat this granola is to put just a bit of it in a bowl with lots of fresh fruit, like chopped bananas, whole blueberries, strawberries, etc. The granola is really heavy, so you don't need much to satisfy you. Then I top it with some fresh raw almond milk-YUMMY and satisfyingly good!! The granola will stay fresh in the refrigerator for weeks.
Soaking nuts and seeds and then dehydrating them to their crispy state again, helps aid in their digestion. If you soak or sprout them, then you not only neutralize enzyme inhibitors, phytic acid, and lectins, you also have prepared the nut or seeds for optimal absorption for your body. This is similar to sourdoughing grains for bread to make them more digestible.
I recently started dehydrating, and don't know what a Teflex-line tray is. I have fruit roll trays, a screen, and then the rack itself. What should I use for the granola first? Do I need to get something new? And wow, not even any oats ...
You are going to love this granola. Your fruit roll trays will work perfect for the first stage of this granola. I am going to mention that in my post, instead of using Teflex-liner-thank you! I have three different dehydrators and have used them all for the granola. Just spread your mixture out evenly on two of the fruit roll trays. Dehydrate 6 - 8 hours and then remove the granola from the fruit roll trays and place directly on the screens. Continue dehydrating for another 8 - 12 hours, or until crunchy. Store in airtight container in the refrigerator and it will lasts for weeks! You can also use pecans instead of walnuts and raisins instead of the cranberries. Please let me know how it turns out and if you have any additional questions:)