Raw Cranberry Maple Granola

1 (- 3) apples cored and chopped
1 ½ cups date paste (dates soaked and then processed until smooth)
½ cup maple syrup
2 tablespoons lemon juice
2 tablespoons orange zest (or ginger powder)
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 or raisins or dried apples

1. In a food processor, place the fresh apples, date paste, maple syrup, lemon juice, orange zest, vanilla, cinnamon, salk and 1/4 of the sunflower seeds and grind until completely smooth. Transfer the mixture to a large mixing bowl.
Yields 10 cups: 40 (1/4 cup) servings
2. Add the remaining 1/4 cup of sunflower seeds, the almonds, pecans, and pumpkin seeds to the food processor (you don't need to bother rinsing the bowl in between). 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 a Teflex lined dehydrator trays and dehydrate at 115 degrees for 6 - 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.


Number of Servings: 40

Recipe submitted by SparkPeople user BABYDOLLSEA1.