spiced raw granola bars

1/2 cup pitted dates
1/2 cup pitted prunes
1/2 cup pumpkin seeds
1 1/2 cups gluten free rolled oats (not quick oats)
1/2 cup millet
1 tablespoon chia seeds
1 tablespoon cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon salt

Soak dates and prunes in water for a few hours. Once softened, strain out the dates and prunes, reserving the water. Place the dates and prunes in a food processor with 1/4 cup of the soaking water. If you prefer your granola bars a little sweeter, you can add 1/4 cup of maple syrup, honey or agave nectar. Puree until smooth.

Mix the dry ingredients together in a mixing bowl. Add the date and prune puree and mix well.

Pour the mixture into a lined baking tray and press down firmly. Dehydrate in the oven at 115 degrees Fahrenheit, or as low as your oven will go. After a couple of hours, when the bars have firmed up a little and can be handled, cut into 8 pieces. Continue dehydrating until you achieve the desired level of crunch (this took me around 12 hours in total).


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