Fresh Apple Coffee Cake with Bourbon Apple Glaze

If you would have asked me last year if I preferred baking or cooking, I would have absolutely said cooking. Hands down. I can probably count on one hand the things I've baked in the past year, with the exception of the past few weeks. For some reason, this past month has been different. I got bit by the bread bug and oddly enough, by the baked goods bug. There is something comforting about pulling out a delicious baked good out of the oven and sharing it with friends and family. (which is really what needs to happen so my husband and I aren't horfing down an entire apple cake)

Yesterday was a chilly and snowy winter day. I made a delicious warm meal but just felt like I needed something else to round out the day. We've had a ton of apples sitting in the fruit bowl and I knew I wanted to do something before they got all mushy and soft. I did a few searches for a good recipe and then hobbled together this variation.

It's the perfect fall & winter dessert. It's got the lovely fresh apples and the crunchy coffee cake topping, all topped off with a drizzle of bourbon apple glaze. And if you don't want to use bourbon, you can just substitute apple cider instead. No matter how you make it, this is definitely one easy and delicious recipe you'll want to keep on hand.

Fresh Apple Coffee Cake with Bourbon Apple Glaze

Cake:

1 stick of butter
1 1/2 cups packed light brown sugar
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Bourbon Apple Glaze
1/2 cup packed light brown sugar
2 tablespoon apple cider
1/2 tablespoon bourbon (or just use apple cider for the total amount)
Directions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch pan.

In a large bowl, cream together the stick of butter and brown sugar until light and fluffy. Add the eggs 1 at a time, beating after each. In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Dough will be very thick. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and cut with a pastry blender and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, apple cider, and bourbon and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Fresh Rosemary, cracked peppercorn, and Stilton bread

So I’ve been bitten by the bread making bug lately. I’ve never been much of a baker, telling myself it’s too rigid and the recipes aren’t as open to flying by the seat of my pants, which is how many of my recipes are created. But the weather has turned cold and for some reason, I just decided to start trying my hand at it. If you haven’t made a loaf of fresh bread, I highly recommend it. There is something so satisfying about the structure of the recipe, the resting, the leavening, and the rising. And if you’ve never smelled fresh bread baking, you are definitely missing out on one of the finest smells of all times.

But there isn’t always time for a recipe that takes hours of resting and rising and at least a partially watchful eye. Even if most of a traditional recipe is inactive time, you still have to make sure you’re punching down and forming and resting at certain times.

Well, enter the easiest and quite possibly, one of the most impressive bread recipes of all times. Sure, there are plenty of no-knead, 5-minute recipes online, and this is another one of them. But sometimes, that’s just what you need!

Here’s the basics of this recipe – you mix the ingredients in a bowl and then let them sit overnight. You wake up the next morning, turn on the oven and heat your pan, throw the bread in, and then end up with a gorgeous loaf of bread. Seriously. I kicked up this loaf with some fresh rosemary, cracked smoked peppercorns, and Stilton cheese, but that’s only one of a hundred variations you could try. I’m thinking a nice Asiago sundried tomato loaf is next, and I’ve got some herbed feta in the fridge that is dying to be used. I may also try my hand at a dried cranberry with fresh orange zest loaf. But if you’re not into those flavors, make a simple unflavored loaf. Even the plain version is quite spectacular on its own. Regardless of what flavor you make it, I guarantee you’ll never forget this loaf. And think of how awesome you’ll look when you start passing out loaves of fresh bread for holiday gifts!

Dough Recipe

3 cups unbleached all purpose flour

1 tbsp raw sugar

1 3/4 tsp kosher salt

1/2 tsp active yeast

1 1/2 cup room temperature water

Add ins:

1 tbsp chopped fresh rosemary

1 tsp freshly cracked peppercorns (I used smoked peppercorns just for fun)

4 oz crumbled Stilton cheese (or any old blue will do)

In a large bowl, whisk flour, sugar, salt, and yeast together. Whisk in fresh rosemary and peppercorns. Stir in cheese. Make a well in the middle and pour in the water. Using a spatula, mix well until mixture looks like rough mess of dough. Cover with plastic wrap and allow to rest for 12-18 hours. When ready to bake, preheat oven to 450 degrees. Place a large cast iron pot with a lid in the oven and heat for 30 minutes. (If you don't have a cast iron pot, you can use any 4-5 qt oven safe dish with a lid. Corningware, a crockpot insert with a lid, a baking stone with an upside down bowl over it - these will all work). While pan is heating, dump dough onto a heavily floured surface and shape into a nice ball. Place on a sheet of parchment paper and cover with plastic wrap. After pot has heated, remove from oven and lower parchment paper with dough into pot. Place lid on pot and return to oven. Bake 35 minutes. Remove lid and bake for an additional 10 minutes. Remove bread from oven and place on a cooling rack. Slice and enjoy!!

Hearty Butternut Squash and Lentil Soup

I have fallen in love, very hard and very fast, with my new pressure cooker. I've never owned one before, but I remember my mom using hers quite frequently and can still remember that little hissing squeal it used to make while it cooked. One of our wedding gifts was a pressure cooker and I finally dug it out of its box a few weeks ago. I'll be honest - I was a little scared of it at first. I mean, we've all heard those same horror stories where someone lost their face or the top blew off and smashed through the ceiling, covering the kitchen in half cooked food particles. Plus, just reading the manual about how it builds up pressure and the valves and releases and all other sorts of things doesn't necessarily make you less scared.

But I decided to give it a try and seriously, I haven't looked back. I use it at least twice a week, mostly for beans or bean soups. Seriously, you can take a bag of dried beans, throw it into the pot with spices and whatever veggies you feel like cutting up, add stock, and in about an hour, you have yourself a delicious, hearty and protein packed meal!

I just threw these ingredients in last night and was pleasantly surprised with how tasty it turned out. It's loaded with protein from the lentils and the split peas and the butternut squash adds just the right amount of tastiness. Everything is always better with a little curry and cumin, and adding a can of light coconut milk at the end just adds that perfect final taste. Oh, and guess what - it takes 30 minutes to cook. That's it. 30 minutes of unwatched cooking time. So you can easily get home from work, throw this in the pot, set your timer, and go about your business until it's done.

So go ahead and dust off the old pressure cooker and give this wonderful hearty soup a try.

Hearty Butternut Squash and Lentil Soup
Serves 8-10

1 cup dried lentils, rinsed and picked over
1 cup split yellow peas, rinsed and picked over
5 cups peeled and cubed butternut squash (this was one medium sized squash for me)
5 cloves garlic, minced
1 tbsp fresh ginger, minced
8 cups vegetable broth
1 tsp curry powder
1 tsp cumin powder
salt and pepper to taste
1 (15 oz) can light coconut milk

Place all ingredients other than coconut milk into pressure cooker and stir until combined. Place lid on per manufacturer's directions and turn stove on to high heat. When it starts to whistle and steam starts to escape, lower heat to low/medium (per your directions) and start timer. Cook for 30 minutes at moderate pressure (for me, this is when there is still a little bit of steam and whistle coming from the top). Turn heat off and allow pot to release pressure either on it's own or using the quick release method. Stir in coconut milk and season to taste. Enjoy!

Spicy Chili Garlic Salmon

So this blog was originally started as a "vegaquarian" blog, but it's been quite some time since I've fulfilled the "aquarian" part. My husband and I just moved into a wonderful little house with the cutest back yard and one of the first things we bought for ourselves was a grill. In spite of all the unpacked boxes, I wanted to make something special to celebrate our 3-month anniversary (yes, we're newlyweds!) and this recipe was born.

First of all, if you have yet to try wild salmon, you absolutely have to. It's a completely different beast than the farm raised stuff. (BTW, did you know that farm raised salmon is fed pellets that have color added to them to get the desired color? The farm owner selects what color they want from essentially different paint chips!) Secondly, if you're a fan of spicy Asian flavors, then this recipe has your name written all over it. The marinade is a cinch to put together, and after a quick grilling, you have a wonderful main dish that will definitely leave you wanting to make it again - and SOON!

Please excuse the cell phone picture - I haven't located the box with my camera in it!

Spicy Chili Garlic Salmon

1 lb wild salmon filet, skin on
1/4 cup olive oil
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 scallion, minced
2 cloves ginger, minced
2 tsp brown sugar, packed
1 tsp chili garlic sauce
1/4 tsp fresh minced ginger
1/2 tsp sesame oil
1/4 tsp white pepper

Combine oil through white pepper in a small bowl. Place salmon in a ziploc bag and pour marinade over. Allow to marinate for an hour or so. Preheat grill to medium high. Remove salmon from bag and place on preheated grill rack. Cook until desired doneness (I like mine more medium rare). Allow to rest for a minute before serving.

Looking for more salmon recipes?? Try these:
* Horseradish Salmon
*Wasabi Salmon with Lime
*Tamarind Glazed Salmon

Fresh Peach Habanero Jam

I have been loving our CSA shares lately. This week, we got the most gorgeous peaches and I immediately knew I wanted to make some sort of fresh jam. For those longtime readers of 28 Cooks, you know that I'm a huge fan of heat. The hotter, the better, actually. So it was only natural that I'd pair peach and habanero, right??

Seriously, this is delicious. This was my first time making any type of peach jam, and I can guarantee it will be a repeat. And the subtle spiciness at the end (at least I call it subtle - you might beg to differ) is absolutely wonderful. This would be great on fresh biscuits, but pairs wonderfully with a nice sharp cheddar cheese too! Ooh, or goat cheese! No matter how you eat it, I guarantee you'll fall in love with the flavor. And what a hostess or Christmas gift a jar of this would make!!!

Peach Habanero Jam
Yield - 4 half pints

5 cups peaches, peeled, pitted, and quartered
3 cups sugar
3 habanero peppers, stems removed and 4 slits cut into the sides (leave peppers whole)
1/4 cup lemon juice
1 packet liquid fruit pectin (I used Certo)

Combine peaches, sugar, peppers, and lemon juice in a large saucepan. Stir to mix, then let sit for a few minutes to allow the peaches to get juicy. Bring to a boil over medium heat then reduce to a nice gentle boil. Boil about 2 hours, until thickened. Mash lightly with a potato masher. Add pectin and bring to a hard boil. Boil for 5 minutes, then remove from heat.
Meanwhile, prepare jars and lids by washing in soapy water and sterilizing in simmering water. Fill hot sterilized jars, leaving 1/4" headspace. Seal jars and place into boiling water bath for 20 minutes. Remove from water and cool on counter.

Herbed Fava Beans

One of the things I love about getting a CSA share every year is the chance to not only get reasonable organic produce (and support local farmers and agriculture) but that it also forces me to try new things. Fava beans were included in last week's share, and I was instantly intrigued as I have never had them. (please, reserve the "chianti" jokes - my husband already wore those out while I was cooking) I couldn't figure out what to do with them, so they languished in my refrigerator for a few days until I decided today was the day to give them a try.

Wow. First of all, fava beans are tasty! It's hard to describe the flavor - it's almost lima bean-esque, but has a sweeter flavor. This recipe is super easy to make and can easily be made in about 20 minutes, from start to finish. The beans are blanched for a few minutes and then tossed in a wonderful vinaigrette. I was pleasantly surprised at how wonderful it tasted and I can guarantee I'll be looking forward to the next time fava beans make an appearance in my CSA share.

Herbed Fava Beans

1 1/2 pounds fava beans in shells, or 1 cup shelled
2 tbsp olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1/4 tsp salt
1/4 tsp fennel seed
1/4 tsp dried thyme

Heat a pot of water over a stove until boiling. In the meantime, shell fava beans. When water is boiling, add fava beans and boil for 3 minutes, until they are bright green. Remove from water and toss into ice cold water until cool. Strain well and remove beans from their little skins (you'll be able to see this easily after they are cooked) In a jar, combine remaining ingredients and add strained beans.  Shake well and either serve immediately or store in the fridge.

Pizza Kale Chips

Honestly, if you love a salty snack and are trying to eat healthy, and you haven't yet tried a kale chip??? You are missing out, my friend. From the minute I discovered kale chips, I knew I was on to something and that my dreams of a tasty, yet healthy salty snack had come true.

When I realized I could make them in my dehydrator and they would keep for days (if they lasted that long), I was even more amazed and shocked. I've tried a few variations, but trust me when I saw that Amber's Pizza Kale Chips from her new cookbook, Practically Raw, are incredibly and insanely tasty. It's the sort of recipe that I wish I had created - it's just that good. The tomato sauce coating, which includes fennel seeds, is delicious. I've even had friends who are slightly picky try these and they love them! The best part about Amber's recipe is that she includes directions for those who don't have a dehydrator, as do all of her recipes in her new cookbook. So give these chips (and her book!) a try - I promise you won't be disappointed!



Pizza Kale Chips
(From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.)

1/4 cup sunflower seeds, soaked for 2 to 4 hours and drained
1/4 cup hempseeds
1/4 cup nutritional yeast
1/4 cup sundried tomatoes, soaked for 30 minutes and drained
1/2 large red bell pepper, seeded and chopped
1 clove garlic, peeled
2 tablespoons lemon juice
2 tablespoons filtered water
1/2 teaspoon dried oregano (or Italian Seasoning)
1/2 teaspoon fennel seeds
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper (optional)
1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)

Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.

In a large bowl, combine the kale and the pizza sauce. Use your hands to massage the sauce all over the kale, making sure it’s coated completely.

Make it Raw: Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate for 8 hours or overnight, until crisp.

Make it Baked: Preheat the oven to 300°F and grease a baking sheet with coconut oil. Arrange the kale in a single layer on the baking sheet and bake for about 15 minutes. Remove the pan from the oven and use a fork or spatula to carefully flip the kale chips over (it’s ok if you miss a few). Bake for 5 to 10 more minutes, watching carefully to make sure the kale doesn’t burn, then remove from the oven and let cool completely.

Spiced Pecans and Cashews

I never thought I would use my dehydrator as much as I have since I purchased it. But I honestly use it weekly, if not daily. It's perfect for kale chips, crackers, and all sorts of other fun things, and it's much more useful than I ever dreamed.

These are by far some of my most favorite spiced nuts. I made them the other night when I had my best friend Lina over, and she raved about them. They have a perfect combination of spicy and sweet - both of which add up to a very tasty combination.

Although this recipe is written for the dehydrator, this can easily be made and thrown in a low heat oven until dry. This recipe comes from Raw for the Holidays, a great resource for special raw vegan recipes.



Spiced Pecans and Cashews
1 cup raw pecans (or roasted/unsalted)
1 cup raw cashews (or roasted/unsalted)
1/4 tsp cinnamon
1 tsp chili powder
2 tsp salt
1/2 tsp crushed red pepper
freshly cracked pepper to taste
2 tsp coconut aminos (or tamari or soy cause)
2 tbsp fresh rosemary, chopped
2 tbsp olive oil
2 tbsp agave nectar (or honey or maple syrup)

Combine nuts in a bowl. Combine cinnamon through pepper in a small bowl. Add aminos, rosemary, olive oil, and agave to nuts and toss well. Add spice mixture and toss well to combine. Spread out on dehydrator sheets and dehydrate at 105 degrees for 24 hours, or until dry and crisp.

In the need of more spiced nuts recipes?? Check these out!
Indian Spiced Nuts
Green Tea Wasabi Almonds
Lemon Pepper Cashews

5 Alarm Hot Sauce

I have been craving hot sauce something fierce lately. The hotter, the better actually. And since I found some wonderful dried ghost chilies at the West Side Market in Cleveland when I was there for a wonderful weekend with my girls, I thought, "let's try a hot sauce."

This is a wonderfully flavorful sauce that is sure to deliver some serious heat. There's a combination of fresh peppers, dried peppers, horseradish, and ground pepper so you're sure to get hit from the heat on all sides! It's not the hottest sauce I've ever had, but it's definitely no slouch in the heat department. But the full flavors of the rest of the ingredients add such a wonderful flavor that it tempts even those who can't handle heat to try and eat as much as they can.

This is a perfect recipe to bookmark for that end-of-summer pepper bounty. And if you don't have the ghost or piquin chilies, just kick up the amount of fresh peppers!



5 Alarm Hot Sauce

1 dried ghost chili
5 dried piquin chili peppers
7 habanero chilies
7 jalapeno chilies
4 serrano peppers
2 cups chopped carrots
1 1/2 cups chopped onion
10 cloves garlic, roughly chopped
1 tbsp lime juice
1 tbsp lemon juice
1 tbsp red wine vinegar
2 tbsp olive oil
1/2 cup apple cider vinegar
1 tsp salt
1 tsp cracked brown mustard seeds (or mustard powder)
1 tsp turmeric
1/4 cup mango nectar or juice
1/2 tsp crushed red pepper
1/2 tsp cayenne pepper
2 tbsp ground horseradish
1/2 cup roughly chopped cilantro

Place dried piquin chilies and ghost chili in a bowl of hot water for 20 minutes until rehydrated. Meanwhile, in a large saucepan, bring a few cups of water to boil. Add chopped carrots and onion and simmer for several minutes until soft. Add ghost chili, piquin chilies, and cooked carrots and onion to blender container. Add remaining ingredients, EXCEPT for cilantro, and puree until well combined. Pulse in cilantro. Allow to cool off in the fridge for several house and then ENJOY!

Roasted Asparagus & Potato Soup

I don't think there is anything easier than a roasted vegetable soup. Seriously. Most of the cooking time is just waiting for the oven to do its thing, and then it's just a matter of going from there. And it definitely hits the spot on those cold winter days when you need something warm and delicious.

This recipe is one of the easiest and tastiest I've made in a very long time. It has a very minimal ingredient list, and literally takes minutes of active cooking time to put together. Plus, it delivers a serious punch of flavor that is not soon forgotten.

Looking for more? Check out this roasted tomato soup or this roasted eggplant tomato soup with pesto.



Roasted Asparagus & Potato Soup
Serves 4-6

2 bunches asparagus, trimmed and cut in half
2 large russet potatoes, scrubbed clean and chopped
1 small head garlic, cloves peeled
3 tbsp olive oil
Freshly cracked pepper
6 cups vegetable broth
1/2 tsp salt
2 tsp tarragon vinegar
1/2 cup freshly grated Parmesan cheese
zest of 1 lemon

Preheat oven to 375 degrees. In a large roasting pan, combine asparagus, potatoes, and garlic. Drizzle with olive oil and liberally sprinkle with pepper. Place into oven and roast for 45 minutes, stirring every so often. Remove from oven. In a large stockpot, add broth and roasted vegetables. Puree with an immersion blender until creamy. Add remaining ingredients and heat through. Serve and enjoy!

Cracklin' Cauliflower

So it's not secret that I could easily make a meal out of some roasted vegetables. Not only are they easy, but they are so hearty and satisfying that I have no problem sitting down with a large serving and calling it "dinner."

I was monkeying around on the internet and stumbled across a recipe called "Cracklin' Cauliflower." Apparently it's a recipe from a Whole Foods cookbook. I've never seen the original, but I was instantly intrigued by the variations that I came across. I decided to give it a try and boy, I was not disappointed. I didn't put in most of the ingredients that were in the original recipe, but I have to say I don't think this recipe misses them or lacks in some serious flavor punch.

Whether you eat this as a main dish or as a side dish, I think you'll be very satisfied by the amazing flavors!




Cracklin' Cauliflower
Serves 1, 2 or 4

1 large head cauliflower, cut into florets
1 red onion, cut into large pieces
4-5 garlic cloves, halved
1 tbsp fresh ginger, minced
2 tbsp olive oil
1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp fennel seeds, mostly crushed
1 tsp salt (to taste)
Pepper

Preheat oven to 425 degrees. In a large roasting pan, combine cauliflower, onion, garlic, and ginger. Drizzle with olive oil and toss well. Add spices and mix well until evenly coated. Place in oven and bake for 30 minutes, stirring occasionally. Remove from oven and serve.

Spicy Thai Dipping Sauce

So when I like to eat healthier, I love to get as much raw food into my diet as possible. Go ahead and Google "raw diet", but let me tell you first hand it is amazing and makes a huge difference. After just a few days of all raw fruits and vegetables, you notice a significant difference in energy levels. You also lose that heavy bloated feeling that can come from eating heavy, rich meals. Even my fiance has tried it and admits that he feels much better after a few days of eating clean and raw. (So very lucky to have a fiance that willingly eats vegan or raw whenever!) But living on the East Coast, it can be somewhat hard to stick to eating all raw, especially in the cold winter months, but recipes like this make it so much easier!

I don't know why I haven't made my own spring rolls well before this. I mean, I love Vietnamese food and almost every time I go, I order their vegetarian spring rolls. I finally decided to make my own and was shocked by how easy it was. Seriously - just get yourself some spring roll wrappers and try. They can stay in your pantry forever, and you just simply soak them in warm water for a few minutes to soften them. And the best part - you can fill them with whatever strikes your fancy. Sprouts, shredded carrots, avocado slices, scallions, cilantro, marinated mushrooms, lettuce or spinach leaves - seriously, whatever you want!

But no spring roll is complete without a dipping sauce, and that's where this recipe comes in handy. Quick, delicious, and seriously tasty. The first time I made this, I was shocked by how tasty it was. It's got all the flavor points you're looking for, and is a wonderful companion to whatever spring rolls you're making. Oh, and it's not just good for spring rolls. I've used it as a dip for fresh veggies and even as a salad dressing - it's good no matter how you use it!



Spicy Thai Sauce
Serves 4

1 tbsp fresh ginger, minced
2 cloves garlic
1/2 c raw almond butter (or roasted, if that's the kind you have)
1/4 cup water
2 tbsp lime juice
1 1/2 tbsp nama shoyu (or soy sauce or tamari)
2 tsp sesame oil
drizzle of agave nectar
drizzle of sriracha (optional)

In a small food processor, pulse ginger and garlic until well minced. Add remaining ingredients and process until well combined. Chill for a few minutes in the fridge until flavors get all friendly like. Serve and enjoy!

New Year, New Resolutions, New Recipes!

Well, hello there! Welcome to 2012! As with any New Year, there are always new resolutions of things we'll try to do better at or change within the coming year. Along with eating healthier, another resolution of mine is to bring this poor neglected blog out of retirement.

And what better way than with a new recipe? This is by far one of my most favorite granola recipes of all times. It is my variation of an old favorite from Cafe Gratitude's cookbook, "I Am Grateful." It's hearty, it's fulfilling, and it's perfect for breakfast or a snack. I use my dehydrator to make this, but those without could easily make it in a low heating oven or even baked at a low temperature. Regardless of how you make it, this will be the perfect recipe to jump start your day and help you stick to that "eat healthier" resolution.

And stay tuned later in the week for some more healthy recipes!



New Year's Granola

1 cup raw almonds, soaked 12 hours
1/2 c raw sunflower seeds, soaked 6 hours
1/2 c whole buckwheat, soaked 6 hours
3 apples, grated
7 medjool dates
1 banana
1/2 c dried cranberries (or blueberries or cherries)
1/2 c chia seeds
1/2 c dried coconut
2 tsp apple pie spice
1/2 tsp salt
1 tsp vanilla
1/4 c shelled hemp seeds

Soak nuts and buckwheat, then drain and rinse. Add to large bowl. In small food processor, process dates and bananas until creamy. Add to bowl, along with remaining ingredients. Spread out onto dehydrator trays (use a paraflexx sheet if mixture is too wet). Dehydrate at 105 degrees for at least 12 hours. I prefer my granola a little softer, but dehydrate to desired texture. Store in refrigerator up to 2 weeks.

Looking for more recipes to use with your dehydrator?
*Flax Crackers with Everything
*Lemon Macaroons
*Mexican Crackers