1/4 cup each: sunflower seeds, pepitas, almond slivers, and chia seeds
5 medjool dates, pitted and chopped
1/4 cup dried coconut shreds
1/2 – 3/4 cups water
1 cup dried cranberries, soaked
10 oz kale, chopped
Iodized sea salt, to taste
Soak dried cranberries, drain and rinse.
Place kale in a large mixing bowl. Drizzle with olive oil, add a few pinches of sea salt and massage.
Add sunflower seeds, pepitas, almond slivers, and chia seeds.
Place chopped (and pitted) dates, coconut shreds and 1/2 cup water in a high speed blender.
Blend and add water as needed.
Pour date mixture over the rest of the ingredients.
If you find there is leftover date mix under the blades, add water and blend again, and pour the additional liquid in the bowl.
Divide between two dehydrator trays and press down on a ParaFlexx sheet on each tray.
Set the dehydrator for 145F degrees.
After four hours, flip granola off the ParaFlexx sheet and onto the mesh sheet and reduce heat to 125F degrees.
Dehydrate for an additional 12 – 14 hours.