Tuesday, April 6, 2010

Fruit and Almond Cluster Granola Recipe

Fruit and Almond Cluster Granola
Makes: approx. 10 cups / Prep time: 35 minutes / Dehydration time: 12 hours

5 1/2 cups almond flour (dehydrated pulp leftover from almond milk, run briefly through a food processor to make it like course flour)
1 cup maple syrup
2 apples, sliced thin
2 pears, sliced thin
3 bananas, thinly sliced
2 mangos, peeled and thinly sliced
½ -1 pineapple, sliced thin
½ cup raisins
½ cup dried cranberries
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
¼ cup raw flax seed
2 cups graham crackers, crumbled (optional, see recipe)

Slice all fruit thin then lay out on dehydrator trays. Dehydrate for 12-14 hours at 115.

To make almond clusters, stir together the almond flour with the maple syrup until it is just damp and sticks together. It should be fairly dry. Place on a food dehydrator solid sheet and dehydrate for about 12-14 hours at 115 degrees. When done, crumble into a bowl and add dehydrated fruit and seeds. Serve with raw milk and fresh fruit.

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