- 5 cups flour (I a mixture of spelt and kamut, but I think any grain would work)
- 3 cups raw milk or yogurt (I used 2 3/4 cups water with 1/4 cup ACV)
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 3/4 cup coconut oil (in its liquid form)
- 2 cups natural nutbutter (nothing in the ingredients but nuts!)
- 1 cup honey (I used maple syrup because we were low on honey)
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
2nd day: THREE STEPS:
1. Preheat oven to 350. Mix all of the ingredients into the mixer with the batter and blend until well combined. Pour batter into 2 greased 9×13 pyrex pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool until you can handle it.
2. Crumble it onto baking sheets (2 half sheet pans to be exact). You can make the pieces as big as you wish, but my family likes them smaller (like grapenuts).
3. Put in a 170 degree oven for 6-8 hours. Check every hour or as needed to remove dehydrated pieces on the top and shuffle around as necessary.
Serve with raisins, bananas, milk, etc.
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