Ingredients

The following ingredients have 4 Servings
  • 16 ounces Brazil nuts (or other preferred nut, raw, soaked overnight in salt water (see Recipe Notes below for easy soaking method))
  • 2 cups sunflower seeds (or other preferred seed or nut, raw, soaked overnight in salt water (see Recipe Notes for easy soaking method))
  • 1 cup veggie or fruit puree:
  • 1/2 cup low carb liquid sweetener for Keto and Low Carb (, maple syrup for Paleo and Vegan OR raw honey for GAPS Diet )
  • 1/2 cup coconut oil (melted, or avocado oil)
  • 1/3 cup flax seed meal (OR cassava flour for Paleo (not cassava for Keto or GAPS))
  • 1/3 cup chia seed
  • 1 teaspoon cinnamon

Instruction

  • Working in 2 batches place wet, rinsed, (soaked) nuts into blender and pulse to create a meal. Only a few bigger chunks will remain. Dump the nuts as you go into a large mixing bowl. Repeat with the sunflower seeds. Use a spatula to scrape them all into mixing bowl with Brazil nuts.
  • Add all remaining ingredients into bowl: veggie or fruit purée, sweetener, melted fat, flax meal, chia meal and cinnamon. Mix well to thoroughly combine.
  • Grease dehydrator sheets or two large baking pans (if you're dehydrating in the oven). Spread granola out into a 1/2" chunky layer. Set dehydrator or oven to 140 degrees. Dehydrate until granola is dry on top but still a bit moist underneath (times vary depending on machine). Use an offset spatula to flip big sections. Return granola to dehydrator until totally dry and crispy. Break into large and small chunks and allow to cool completely before storing in airtight containers.