Cranberry Maple Granola
- 1 apple cored and chopped
- 1 ½ cup date paste see method to make below; 3 cups pitted dates to make the needed amount of date paste
- ½ cup maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons orange zest
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons sea salt
- ½ cup sunflower seeds soaked 2 hours or more
- 2 cups almonds soaked 4 hours or more
- 3 cups pecans soaked 2 hours or more
- 1 cup pumpkin seeds soaked 2 hours or more
- 1 cup dried cranberries
To make Date Paste:
- Date paste is basically pulverized dates forming a paste. I have found about 2 cups of pitted Medjool dates and ¼ cup of water makes about 1 cup of date paste. I put them in a food processor or electric chopper and pulse to begin to make paste while adding a small amount of water at a time. The paste will not be fully smooth.
Making the Granola
- Place the apple, date paste, maple syrup, lemon juice, orange zest, vanilla, cinnamon, salt plus half of the sunflower seeds (drained) into a food processor and pulse until fairly smooth. Put the mixture into a large mixing bowl with room to hand mix remaining ingredients.
- Place the remaining sunflower seeds and the nuts into the food processor bowl and pulse to chop nuts. Add to the moist mixture in the bowl along with the cranberries and hand mix to fully combine.
- Dehydrator: Spread the mixture onto Teflex sheets on the dehydrator trays and dehydrate at 115 degrees for 8-10 hours. Flip onto dehydrator screen trays and continue to dehydrate about 8-10 more hours at 115 degrees or until granola is no longer moist and crunchy to your taste.Oven: spread the mixture onto cookie sheets and bake on a very low setting in your oven (250-300 degrees) until crisp to your preference. Be sure to monitor the cooking. You will note a color lightening as the granola becomes dehydrated or baked in the case of an oven.
- Break apart and store in the refrigerator