Recipe Directions

(continued from above) After a whole day (gasp!), break up into pieces and leave to dehydrate another day. You can eat it at this point, it's just not as shelf-stable. You have to dehydrate down do 10% moisture in order to get things to be shelf-stable. If you don't care about that, just keep in the fridge and don't expect it to last as long. It's pretty good so you might munch on it all anyhow!

Bitt's Thoughts

Last summer I made several batches of Matthew Kenney's raspberry-lime granola. Boy is that stuff gooood. However raspberries (even frozen ones) are a bit too expensive right now. So I decided to opt for blueberries (thawed out wild blueberries from Trader Joe's) and then went ahead and altered the recipe a bit based on what I had around the house for nuts and seeds.

more pictures on my blog http://bittsblog.blogspot.com/2010/02/dehyration-and-imagination.html

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How doi you know if something is dehydrated down to 10%?

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