Instructions

1. Preheat oven to lowest setting. If using a dehydrator, dehydrate at 165º F.
2. In a Vitamix or high powered blender, add almonds and blend until an almond meal (fine consistency) forms. Don’t over blend your butter will form. Add to a large bowl.
3. Add the shredded coconut (not flakes, that comes in later) and hot water to the high-powered blender and blend for 1 minute. Strain and reserve liquid, AKA coconut milk.
4. Add the coconut flour, cinnamon, and salt to the almond flour mixture and stir to blended.
5. In a medium bowl combine the coconut milk, honey, and vanilla and stir until blended.
6. Stir the wet ingredients into the dry ingredients and stir until well combined.
7. Stir in flaked coconut and dried cranberries and allow to sit for 5 minutes.
8. Stir lightly one more time and then place this mixture onto a cookie sheet lined with ungreased parchment paper. Pat out into a thin layer.
9. 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.
10. Cook for 10-12 hours or until dry. This could vary greatly depending on which method you are using to dry the cereal.
11. At the five-hour mark, I usually break up the pieces a bit and try to flip them over. This in not absolutely necessary though.
12. Once you’re done cooking the cereal, cool cereal completely. Store in an airtight container in a cool dry place.