Grain-free Granola

by Molly Chester

Be sure your pear is nice and ripe before beginning this recipe.  The texture of the ripe pear helps hold the granola together.  My husband likes this snack stored in the freezer, then drizzled with a bit of almond milk or coconut milk.  Enjoy!

Ingredients:
2 apples, peeled and diced
2 ripe pears, peeled and diced
2 tbsp fresh-squeezed orange juice
1½ soaked walnuts, roughly chopped
1½ soaked almonds, roughly chopped
1 cup soaked sunflower seeds
1 cup currants
2 tsp cinnamon
½ tsp sea salt

Instructions:
In a large bowl, combine apple, pear and orange juice.

Toss with a spatula to coat fruit with juice, which will keep it from browning.

Add walnuts, almonds, sunflower seeds, currants, cinnamon and sea salt.

Toss with a spatula until well combined.

In an even layer, spread the granola onto the mesh inserts of two dehydrator trays. (See Note.) Dehydrate at 150˚ for 6 hours or until fruit is dried, but still a little squishy, not hard as a rock.

Once fully cool, store the granola in airtight glass containers at room temperature.

Note –
If a dehydrator is not available, the oven set at 150˚ will work.