| Cook Time | 24 hours |
| Servings | serves |
Ingredients
- 1 cup Almonds
- 3/4 cup Pecans
- 3/4 cup Macadamia Nuts
- 1/4 cup Pepitas + 1/4 cup chopped for adding at the end
- 1/2 cup Honey melted
- 2 tablespoons Coconut Oil melted
- 3 tablespoons Pumpkin Puree
- 1 tablespoon Vanilla Extract
- 1 tablespoon Cinnamon Ground
- 3/4 teaspoon Nutmeg Ground
- 1/2 teaspoon Ginger Ground
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Cloves Ground
- 1/2 cup Shredded Coconut
- 1/2 cup Raisins Cranberries or Chocolate Chips
Ingredients
| |
Instructions
- Soak the nuts and 1/4 cup pepitas in enough water to cover them and mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time.
- Drain the nuts and seeds and place on a paper towel to absorb the remaining water.
- Place the soaked nuts and seeds in the bowl of a food processor. Process them until they resemble the size of oats.
- Add in the honey, coconut oil, pumpkin puree, vanilla, spices, and salt. Pulse until combined.
- Remove the blade, the mix in the shredded coconut with a spoon. Turn the mixture out onto 3-4 parchment covered dehydrator trays. Spread it evenly into a thin layer.
- Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.
- Stir in the raisins and additional 1/4 cup chopped pepitas, then let cool completely before storing in an airtight container for 2-3 weeks.
Share this Recipe