2 cups almonds, soaked 8 hours
1 cup raw pumpkin seeds, soaked 2 hours
1 cup sunflower seeds, soaked 2 hours
2 granny smith apples, cored and cut into small chunks
1 Tbsp. ground cinnamon
1 tsp. sea salt
Process almonds in an S-blade food processor until chunky and pour into a mixing bowl. Process pumpkin and sunflower seeds until chunky and combine with the almonds. Process the apples using the fine shredder blade and combine with the nut and seed mixture.
Add cinnamon and salt and mix well. Spread mixture on a dehydrator tray with a Teflex sheet. Dehydrate at 145 degrees for 3 hours then reduce to 115 degrees for ten hours or until granola-like moisture level is achieved.
Alternatively, spread mixture onto a cookie sheet and bake on the warm or lowest oven setting for 3 to 6 hours until granola-like moisture level is obtained.
Stores in a glass jar for 1 – 3 months.
To serve, place 1 Tbsp. each ground flax and hemp seeds and coconut oil into a bowl. Add 1/2 cup granola. Top with warm nut or seed mylk and stir.