Apple Cinnamon Granola

2 cups of flax seeds
3 cups of water
2 apples sliced very small
1 cup of almonds
1 cup of raw cashews
1 cup of raisins
1 tbsp cinnamon
1 tsp sea salt
1 cup of honey

* Soak the flax seeds with 3 cups of water for 1 hour. Mix in the sliced apples, almonds, cashews, raisins, cinnamon, sea salt and honey. Spread evenly over the dehydrator trays and set the temperature at 115 degrees. Leave them in for 24 hours and then enjoy!

Raw Granola Bar Recipe:

2 cups of flax seeds
1 cup of water
3 cups of dried coconut
1 cup of dates
4 tablespoons of honey
1 tablespoon of cinnamon

* First soak the flax seeds in one cup of water for about thirty minutes. Next put the dried coconut into the food processor and process until very fine. Cut up the dates fine and then add them to the food processor and process until fine. Mix the Flax seeds with the coconut and date combo and then stir in the honey and cinnamon making sure everything is mixed together very well. Finally spread the mixture out on the dehydrator trays (about 1/2 inch thickness) and set the dehydrator to 115 degrees. Leave the granola in the dehydrator for about 12 hours or until crisp. Then, just break pieces apart.

Raw Granola Bars and Raw Granola....mmmm

1 apple chopped
1 ½ cup date paste (some dates soaked in a little boiling water and then whiz in the food processor until a paste is formed) I used figs for this because I didn’t have dates on hand
½ cup raw honey
2 Tbsp lemon juice – I used 4 Tbsp fresh squeezed orange juice
1 Tbsp vanilla
1 tsp cinnamon
½ tsp sea salt
½ cup sunflower seeds soaked 2 hours or more
2 cups raw almonds soaked 4 hours or more
3 cups raw pecans soaked 2 hours or more
1 cup raw pumpkin seed soaked 2 hours or more – used additional 1 cup sunflower seeds
1 cup dried cranberries or currants or sultanas – I left these out because I am avoiding raisins

Shreaded coconut, coconut oil, & dates could be added......mmm

- In a food processor whiz apple, date paste or soaked figs, honey, lemon or orange juice, vanilla, cinnamon, salt and the sunflower seeds to make paste. Transfer to a bowl
- Add to the food processor, remaining sunflower seeds, almonds, pecans, pumpkin seeds (don’t bother rinsing bowl). Coarsely chop in a few quick pulses. Add nuts and seeds to the bowl with fruit paste. Mix well
Spread onto baking paper or dehydrator sheets and place in dehydrator at 115 F for 8 hours
- Flip the granola over and peel away the paper
- Dehydrate another 12 hours until crunchy
- Break into pieces and once cooled store in the fridge in glass containers. Enjoy as Raw Granola Bars or Raw Granola – just break up into smaller pieces for granola

*Makes approx 10 cups, two full sheets of granola on the Excalibur dehydrating sheets which later fit almost into two quart sized jars.


Raw Carrot Cake Granola

2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
1 cups raw pecans, soaked for 6 hours and drained
1 cups raw walnuts, soaked for 6 hours and drained
1/3 cup raw coconut nectar, agave nectar or raw honey (or more if you prefer sweeter)
1/4 cup raw coconut butter
1 ripe banana
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/4 cup filtered water
1 Tbsp cinnamon
2 tsp cardamom
2 tsp ground ginger
1 Tbsp raw coconut oil, liquified
3 cups shredded carrots
1 cup golden raisins (optional)

Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain well. Place in a large bowl, along with the coconut, and nuts. In a food processor, combine the coconut nectar (or honey),coconut butter, banana, sea salt, vanilla, water, spices, coconut oil, and 1 cup of the carrots. Process until smooth and pour the mixture over the granola, add the remaining carrots, and mix well with your hands. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 12 hours or until crispy. Stir in golden raisins. Can be stored in an airtight container for a few weeks at room temperature.