RAW CRANBERRY MAPLE GRANOLA

1 organic apple cored and chopped

1 ½ cups date paste

½ cup real organic maple syrup

2 T. fresh lemon juice

2 T. orange zest

1 T. vanilla extract

1 tsp. ground cinnamon

2 tsp. Himalayan or sea salt

¼ cup raw sunflower seeds, soaked 2 hours or more (then drain)

2 cups raw, organic almonds, soaked 4 hours or more (then drain)

3 cups raw organic pecans, soaked 2 hours or more (then drain)

1 cup pumpkin seed, soaked 2 hours or more (then drain)

1 cup dried cranberries (I used ½ cranberries and ½ organic currants)

In a food processor, grind first 8 ingredients plus half of the sunflower seeds until smooth. Transfer to large mixing bowl. Add remainder of seeds and all the nuts to processor and coarsely chop with a few quick pulses. Add nut mixture to apple mixture in bowl. Stir in cranberries. Spread the granola on teflex lined dehydrator trays and dehydrate at 115 for 6-8 hours. Flip granola over to screens and remove teflex. Dehydrate for another 6-8 hours or until crunchy. Makes approximately 3 quarts and freezes beautifully.