GRANOLA, LOW CARB-- BONNIE'S
Photos are my own and this recipe is from Elana Amasterdam. I made it exactly as written with no substitutions.
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Put the raisins in a 2-cup glass measuring cup, cover with about 1/2 to 1 cup of water, cover with plastic wrap and let it sit on the counter overnight.
To make live granola, spread the mixture in one layer on the baking sheets and place them in the oven at the lowest setting, usually 135 degrees for 24 hours.
Or you can make it for use now by baking the soaked nuts and seeds mixture for 45 minutes in the oven at 240 or 250 degrees, or until it is crunchy and dry. NOTE: Don't bake at temperatues over 250 degrees or you will scorch your nuts.