Granola Bars
Dehydration Mode on Electric Dual Convection Ovens
Makes 18 to 20 ( 2 ounce ) bars
- 3 cups almonds
- 1 cup sweetened shredded coconut
- 10 ounces pitted dates
- 6 ounces mixed raisins
- 1 vanilla bean
- 2 tablespoons of rice flour
- 1/4 cup agave nectar raw organic
- 1 teaspoon cinnamon
- 1 cup rolled oats
Preheat oven on convection mode to 155 degrees this will activate the hidden cooking mode of Dehydration. The dehydrate mode is designed to remove moisture from food, allowing the food to be preserved for an extended period of time. Using the appropriate orange rubber door stopper prop door.
Combine all ingredients in food processor and pulse until coarse mixture is formed (about 5 minutes). Shape mixture into 2 ounce rectangular bars (estimate size of about 1 1/2 inch thick by 2 1/2 inches long). Place bars on parchment lined sheet tray and place in oven. When closing the oven door after placing granola bars in oven it is imperative the rubber stopper is in place on door hinge to keep the oven door open. Check on bars every 30 minutes and remove when the bars are firm to the touch (About 4 hours). They will last about 1 month in the refrigerator.
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