Ingredients:
For the paste:
3 x cups water
2 x cups dates, pitted
2 x cups cashews or brazil nuts
½ cup mesquite powder
1 x tsp. vanilla powder
1 x tsp. cinnamon
1 x tsp. salt
For the mixture:
4 x cups mixed seeds and nuts
4 x cups gluten free rolled oats or buckwheat, activated and dried
Method:
Soak the dates in the water.
Blend all the ingredients for the paste until smooth.
Roughly break up the seeds and nuts – either in a food processor, or chop it up with a chopping knife on your chopping board. Chop chop;-)
Add everything into a bowl and stir well until everything is coated.
Dry (in a dehydrator) for 12 hours on solid sheets, then dry on mesh trays for a further 36 hours until completely crisp. (If you don’t have a dehydrator, you can dry this in your oven at 35 – 40 Degrees Celsius, until dry and crisp).
PS: This recipe fills up a 3 litre jar.