Inspired by and adapted from a recipe by Miyoko Schinner (chef AJ)


  • 4 pounds of gluten free oats
  • 5 cups of date paste
  • 1 and 1/2 cup of almond meal
  • 1 Tablespoon roasted cinnamon
  • 1/2 Tablespoon cardamom
  • 2 pounds of raisins


Using food service gloves mix all ingredients together except for the raisins until date paste is evenly distributed. Place approximately 4 cups of the mixture on 6 dehydrator trays fitted with a Teflex sheet and dehydrate for 36-48 hours until desired crunchiness is reached. Stir in the raisins. Keep in an airtight container.