Ingredients:

• DRY:
• 2 cups of sprouted millet (that you’ve sprouted or soaked)
• 1/2 cup walnuts, chopped
• 1/2 cup pecans, chopped
• 1/4 cup golden raisins
• 3 teaspoons ground cinnamon
• pinch of ground nutmeg
• pinch of ground cardamom
• pinch of sea salt
• WET:
• 1 banana
• 3 tablespoons honey
• 3 heaping tablespoons tahini
• 1 teaspoon vanilla extract

Directions:

1. Combine all wet ingredients in a bowl, mashing the banana into the bowl with the back of a fork and combining all ingredients until a thick paste forms. You may adjust the sweetness here by adding more honey syrup or banana.
2. In a large mixing bowl, combine all the dry ingredients together (except golden raisins).
3. Pour the wet ingredients into the large mixing bowl with dry ingredients and combine until the granola has formed.
4. Spread the granola evenly on the baking or dehydrator sheet.
5. OVEN
6. Preheat the oven at 300 degrees F.
7. Bake for 20 minutes, stir, bake for another 20 minutes keeping a close eye on the texture and cooking status.
8. DEHYDRATOR
9. Using a dehydrator spread the mixture evenly on silicon sheets or lined with parchment.
10. Dehydrate at 115 degrees for 6-8 hours.
11. Stir and pour onto vented sheets and dehydrate for another 2-4 hours, checking periodically. The second dehydrating will greatly vary on your climate and humidity, cook for the length of time that gives you your desired texture.
12. Once the granola is baked or dehydrated, allow it to cool completely and add golden raisins. The granola will have more crunch to it as it’s cooled.
13. Store in airtight jars or ziploc bags till ready to use.