Coconut-Pumpkin Spice Granola-Phase 1

Coconut-Pumpkin Spice Granola

  • 4 C. of soaked mixed nuts and seeds
  • 2 C. shredded coconut
  • 1/4 C. chia (soaked in 2 C. water for 2 hours)
  • Pinch Salt
  • 1 Tbsp. cinnamon
  • 1 Tbsp. pumpkin spices
  • 1 tsp. ground cardamon
  • 1 tsp. star anise powder
  • 1 tsp. stevia powder (optional)

Process nuts in big chunks, pulsing in food processor. Leave seeds whole. Mix rest of ingredients in bowl. Place on dehydrator trays for 2 hours at 145, then at 115 for 24 hours or until completely dry. Store in glass container for 1-3 months. (If using conventional oven please turn to lowest temperature, place granola on baking tray(s) lined with parchment paper, place tray(s) in the oven, keep oven door slightly open, check after 12 hours. If not completely dry then add time until completely dry and store as above. Conventional ovens dehydrate more quickly so follow base time and add time as necessary.)

 

 

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