Original recipe by Marissa Macias & Guri Bigham
Makes about 8 cups
3 cups coconut shreds
3 cups macadamia nuts (or any other mixture of nuts)
3 large bananas
1/4 cup cacao nibs (or other dried fruit, spices, herbs, etc)
1 teaspoon sea salt
1 vanilla bean (optional)
This recipe was developed on Maui as a grain-free and Hawaii locavore alternative to granola. It’s simple, sugar-free and open to interpretation. It’s delicious on acas bowls, yoghurt or as a snack on its own. Using the ratios as a base recipe, you can use any nuts or dried ingredients that are available to you locally, then just add banana for sweetener and any other spices, flavors that inspire you! If you don’t have a dehydrator, try baking the granola at a very low heat in the oven until dry, or if you live in a dry, hot climate, you can try baking it in the sun, spread out thin.
1. Roughly chop the macadamia nuts or other nut mixture.
2. Mash the bananas with a fork in a large bowl, add chopped nuts, salt and cacao nibs.
3. If using vanilla extract, slit the vanilla bean lengthwise, scrape out the seeds and add to bowl.
4. Mix ingredients together with your hands.
5. On a dehydrating tray with Teflex sheet, evenly spread a thin layer of the granola. Repeat on trays until the granola is gone.
6. Dehydrate at 115˚ for about 12 hours, flip the granola and dehydrate until dry for about 5-12 more hours.
7. Can be stored in a cool dry place in an airtight container for up to two weeks.