almond milk. And the recipe is so versatile: you can substitute any of the nuts and seeds for others you might have on hand (think macadamia nuts, pumpkin seeds, cashews, etc...) and swap out the pear for an apple or peach. You can't go wrong, so enjoy the experimentation. If you try a variation of this, leave me a comment!
Grain Free Granola
1 cup almonds
1 cup walnuts
1/2 cup pecans
1/2 cup sunflower seeds
1 1/2 tablespoons vanilla extract
3 tablespoons agave or xylosweet
2 tablespoons cinnamon
Soak nuts and seeds in large bowl of water for 8 hours or overnight. Place pear through remaining ingredients in food processor and pulse until chunky consistency. Add soaked and drained nuts and seeds and continue pulsing until all ingredients are combined.
Spread mixture onto two Teflex lined dehydrator sheets and dehydrate at 115 degrees for 12 hours until crispy. Alternatively, you can spread the mixture onto two parchment paper lined cookie sheets and bake in the oven at 300 for 45-50 minutes.