Dehydrator
 
 
Author:
Ingredients
Method
  1. Roughly chop the pecans until they have broken down a little.
  2. Transfer to a bowl and combine with the remaining ingredients.
  3. Spread the mixture onto a Teflex sheet. (If you don’t have teflex to fit the dehydrator you have then use a piece of baking parchment instead).
  4. Dehydrate at 145 F for one hour and then turn the dehydrator down to 115 F and dehydrate for a further 12 hours. Then remove from the teflex sheet and break the granola up into chunks so it is directly on the mesh screen and dehydrate until crunchy (a further 12 – 24 hours).
  5. Allow to cool and store in an air tight container.
Recipe by Deborah Durrant at http://deborahdurrant.com/crunchy-pecan-pear-and-ginger-granola-2/