Preparation:
(A note regarding the raisins burning: The commercial mixes, and most granola recipes I've seen, call for a slow oven (180-250 degrees F). 350 would burn the raisins. The idea behind the slow oven/ low temps is to remove the moisture with- out cooking the food.)
(Sometimes if it is too thick, I add water. I have also used frozen apple juice concentrate for sweetener.
Mix all together, then spread it on the dehydrator tray, or follow oven directions, making sure there are clumps of it (I like clumps). Dry until crispy (I don't recall how long it takes, 12 hours, maybe a little longer). Store in an airtight contai |
