1 pear, rough chopped
2 t cinnamon
1/2 t salt
1/2 cup raw agave
1/4 cup pure grade A maple syrup (not technically raw, but used in many raw recipes—use more agave instead if you’d like it to be 100% raw, but the maple gives it a richer flavor)
1 T orange zest
juice of 1/2 orange
1 t vanilla
2 cups soaked raw almonds
1 cup soaked raw macadamia nuts
1 cup pumpkin seeds
1 banana, diced
1/4 cup unsweetened coconut
Soak the almonds and macadamia nuts for at least one hour prior to using.
In a food processor, combine the pear, orange juice and zest, and pulse until chopped. Move to a separate bowl.
Add the macadamia nuts to the food processor, pulse to chop (not mushy, but smaller, even pieces) and add to the pear and orange mixture.
Do the same with the almonds.
Next, in a separate bowl, combine the agave, maple syrup, salt, cinnamon and vanilla and mix thoroughly. Add to the nut/pear mixture and mix well.
Stir in the chopped banana, coconut and pumpkin seeds.
Spread onto Teflexx sheets in an even layer, and use a spatula to break up into larger chunks.
Dehydrate at 115* for 36-48 hours.
Gina says: “It’s worth the wait, I promise.”
Serve with your favorite fresh nut milk or coconut yogurt and berries.
I got this recipe from The Fitnessista: