1 cup of dehydrated banana chips (mine were homemade but store bought is fine)
¼ cup of cashews
¼ cup of sunflower seeds
3 Tablespoons of cashew butter
½ teaspoon of vanilla extract
½ teaspoon of cardamom
¼ teaspoon of salt
4 Tablespoons of maple syrup
½ teaspoon of honey
Instructions
Throw plantain chips, coconut, sunflower seeds and cashews in the food processor and process until coarsely ground.
Throw into a mixing bowl and add vanilla, salt, cardamom, cashew butter dehydrated banana maple and honey.
Mix all the ingredients with a fork until everything is well mixed and the granola is well coated with cashew butter and maple syrup/honey.
If making this in a dehydrator, spread granola mixture evenly on the fruit leather tray of your dehydrator and dehydrate at 135 for 12 hours.
If making in an oven, spread evenly on a parchment paper lined cookie sheet and set at lowest possible temperature (about 200 degrees) and cook for 7 hours.
Take out of the oven and transfer to an airtight jar like a mason jar. Enjoy with milk or yogurt or out of the jar as a snack.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/09/04/banana-maple-cashew-granola/