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.