gRAWnola

(Vegan)

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

Ingredients:

• 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

Preparation:

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.