Every batch made is slightly different as it depends on the stock in our cupboard. Walnuts will be added if there aren’t enough pecans; hazelnuts and brazil nuts may replace almonds. In the most recent batch, I chopped soft dried figs in place of dried cranberries. And I always, always add a lot more cinnamon than the recipe calls for. He loves cinnamon. As do I.
Enjoy it as a snack; in your favourite nut milk; or with Greek yoghurt, as my husband does. We store it in airtight glass jars in the fridge to maintain its crunchiness. Apparently, it’s good for a few weeks, but this recipe never lasts more than two in our home.
1 apple, cored and chopped
1½ cups date paste (I make this by blending dates with enough water for paste consistency)
½ cup maple syrup
2 tablespoons lemon juice
2 tablespoons orange zest
1 tablespoon vanilla extract (I like to use vanilla pod)
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
Grind until completely smooth in a food processor: apple, date paste, maple syrup, lemon juice, orange zest, vanilla, cinnamon and ¼ cup of the sunflower seeds. Transfer the mixture to a large mixing bowl. (Warning: this sauce is dangerously delicious. I advise you to double the recipe as you will want to make other uses of it, if there’s enough left after you’ve tasted a few spoonfuls.)
Add the remaining ¾ cup sunflower seeds, the almonds, pecans and pumpkin seeds to the food processor. 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.
Spread the granola on lined dehydrator trays and dehydrate at 115F for 6 to 8 hours. Flip the granola over. Continue dehydrating for another 8 to 12 hours, or until the granola is crunchy. Break into pieces and, once completedly cooled, store in an airtight container. To maintain freshness longer, store the granola in the refrigerator for up to a few weeks.