Makes 6 cups                                                                               Raw, Refined Sugar-Free, Gluten-Free, Vegan, Soy-Free

Prepare ahead 

- Soak almonds, covered in filtered water, for 3 hours. Rinse and let dry

- Soak pumpkin seeds and sunflower seeds, covered in filtered water, for 2 hours, rinse well

 

Ingredients

 

• 1 1/2 cups raw almonds, soaked

• 1/2 cup pumpkin seeds, soaked

• 1/2 cup sunflower seeds, soaked

• 3 cups gluten-free oats, quick

• 1/4 cup hemp hearts/seeds

• 2 Tbsp. sesame or poppy seeds

• 1/4 cup sprouted buckwheat (optional)

• 1 cup maple syrup

• 2 heaping Tbsp. raw almond butter

• 2 tsp. pure vanilla extract

 

 

What to do

 

 

1. Soak almonds in filtered water for 3 hours. Rinse well and let dry. Soak pumpkin seeds and sunflower seeds in filtered water for 2 hours. Rinse well. Add almonds and seeds to a large bowl. Add oats, hemp hearts, sesame or poppy seeds and sprouted buckwheat and stir.

 

 

2. In a large pan, on the lowest heat, add maple syrup, almond butter, and vanilla. Heat, stir, combine. Add to dry ingredients and mix well. Let sit for an hour so oats can absorb maple syrup and vanilla flavour.

 

 

3. Grab two dehydrator trays with paraflexx sheets. Divide mixture up between the two trays. Place into the dehydrator at 110° and dry for 10-15 hours. Should be crunchy when done. Add more time if needed. Enjoy!