My favorite homemade granola

Spring is finally here, and as I patiently wait for the ground to dry up so I can play in my gardens, I decided to dust off my dehydrator and make a yummy treat.  In the past, I have made everything from organic fruit roll-ups, sweet potato chips, and homemade energy bars, but the family favorite is always my granola.​The night before, I begin by soaking most of the ingredients in water.  Why soak nuts and seeds you might ask?   The short answer being, that it makes them easier for your body to digest!

​This recipe can be done in a regular oven, but I prefer keeping it in its raw or living form.  Raw or Living Food means that it is a food that has not heated above 118 degrees (F).  The heat of cooking depletes the vitamins, damages proteins and fats, and destroys enzymes that we gained during soaking.  When we eat raw and living foods it is easier for our bodies to digest, absorb, and eliminate, leaving us feeling healthy and energized

The ingredients listed below are what I used this time, but the possibilities are endless!  Substitute your favorites to find a granola that your family loves.  If you would like to try making your own Raw Living foods, please click this link to shop for your own
Excalibur Dehydrator

Homemade Raw Granola

Soaking Ingredients:
1 Cup Sunflower Seeds
2 Cups Pecans
2 Cups Walnuts
2 Cups Almonds
1 Cup Dried Cranberries
1 ½ Cup Pitted Dates (pureed till smooth with ¼ cup of the soaking water)
¾ Cup Apricots (pureed until smooth with ¼ cup of the soaking water)
¾ Cup Apricots

Binding Ingredients:
Date and Apricot Puree
2 Tablespoons of Raw Organic Honey
2 Tablespoons of Lemon Juice
2 Tablespoons of Cinnamon (or to personal taste)
1 Tablespoon Vanilla Extract
1 Apple cored and shredded
1 Cup Unsweetened Coconut

Combine binding ingredients in food processor until smooth
Place in a large mixing bowl
Drain remaining soaking ingredients, place all in food processor until coarsely chopped (except fruit) and add to binding mixture
Using hands mix all ingredients together
Spread granola on teflex sheets, ensure mesh screen is placed under the teflex before spreading)
Dehydrate at 105 degrees for 8 hours, flip granola onto mesh screen, peel off teflex and continue to dehydrate for 20 – 24 hours until desired crunchiness.

Store in an airtight container in refrigerator to ensure freshness
Enjoy as a snack, or add your favorite nut milk and enjoy as cereal.