Ingredients

• 1 1/2 cup almond meal/flour (I grind my own almonds in my coffee grinder for a fine grind)
• 1/2 cup pecan meal/flour (I grind my own pecans in my coffee grinder for a fine grind)
• 2 tbsp packed coconut flour
• 1 tsp cinnamon
• 1/4-1/2 tsp of unrefined sea salt (taste and adjust to desired taste)
• 1/2 tsp baking soda
• 3 tbsp raw honey
• 1 cup raw milk, organic milk or fresh coconut milk
• 1 tbsp pure vanilla extract
• 1/2 cup dried cranberries

Instructions

1. Mix together the almond meal, pecan meal, coconut flour, cinnamon, sea salt and baking soda.
2. In a small bowl mix together milk, honey and vanilla.
3. Combine the wet and dry ingredients together and stir well.
4. Stir in dried cranberries.
5. Allow mixture to stand at room temperature for 30 minutes.
6. Stir lightly one more time and then place this mixture onto a cookie sheet lined with un-greased parchment paper. Pat out into a thin layer and form into individual bars.
7. If you have a dehydrator, you can use your tray made for fruit leather. You will have to flip it over half way through the cooking time.
8. Cook at 165 F for 10-18 hours. At the five hour mark I usually flip them over. If you are using your oven at your lowest setting, you might have to reduce the time. Cook until the granola bars are completely dry.
9. Store in an airtight container in a cool dry place.