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In a food processor, place 1 cup cooked buckwheat, cored apples (keep the peel), dates, honey, cinnamon, salt, and 1/4 cup sunflower seeds.
Grind until completely smooth. Transfer the mixture to a large mixing bowl.
Add 1/4 cup sunflower seeds, 1/2 cup almonds, 1/2 cup cranberries, dried apple (or other fruit) slices to the food processor (you don’t need to rinse the bowl in between steps). Very coarsely chop the nuts, seeds, and fruit in a few quick pulses. Add them to the bowl with the apple mixture and combine well.
Add the oats, and remaining buckwheat, almonds, sunflower seeds, and cranberries to the mixture and combine.
If the dough is too moist, add a pinch more oats to the mixture. The dough should be sticky but not runny. The varying degrees of chopped nuts, seeds, and fruits give this granola an amazing texture.
Spread the granola dough on plastic wrap to shape into bars 1/2 inch thick and then chop into sections 4 inches long.
Place the granola bars or cookies onto dehydrator trays and dehydrate at 135 degrees for 4 hours. Flip the bars over and continue dehydrating for another hour, depending on how chewy and moist you prefer your granola bars. If you prefer very crunchy granola bars, then dehydrate for another 8 hours after flipping.
Once completely cooled, store in an airtight container. To maintain freshness longer, store in the refrigerator for up to a week.
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