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BANANA ALMOND COCONUT RAW-NOLA

THIS RAW-NOLA IS SWEET, FRAGRANT, and bursting with the taste of delicious coconut.

MAKES 4 TO 6 SERVINGS

¼ cup almond butter

⅓ cup agave nectar

2 tablespoons melted coconut oil

1 small banana

1 tablespoon flax meal

1½ cups dehydrated buckwheat groats

1 cup sliced or slivered almonds

1 cup dried shredded coconut

1. Blend the almond butter, agave nectar, coconut oil, banana, and flax meal in a blender until smooth.

2. Mix the buckwheat, almonds, and coconut in a large bowl. Pour the sauce over the mixture and mix thoroughly with your hands.

3. Spread the raw-nola on a Teflex or parchment–lined dehydrator tray. Dehydrate at 115°F overnight (8 hours). Move the granola around a bit to break it up, and dehydrate for another 6 hours. Serve.

If you don’t have a dehydrator, transfer the granola to a parchment-lined baking sheet. Set the oven to 350°F and toast until it’s lightly browned, 20 to 25 minutes. Remove the granola from the oven and allow it to air dry until completely cool.

Stored in a sealed container, the raw-nola will keep for up to 2 weeks. It will remain extra crispy if stored in the fridge.