1 large pear
½ C. chopped pecans
½ C. ground golden flax seed
1/3 C. almond flour
½ T. coconut oil
1 handful of dried currents
Process pear and apple in food processor until smooth. In a medium bowl, combine pear/apple mixture, pecans, flax seed, almond flour, coconut oil, and currents and mix well. If mixture is too liquid, add almond meal or flax seed to thicken. Spread on teflex sheet and dehydrate at 145 for 2 hours. Remove, slice into squares, flip, and return to dehydrator at 115 for 6-12 hours or until desired moisture is achieved.
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