Pineapple Crunch

Pineapple Crunch

1 cup hazelnuts

1 cup almonds

1 cup figs – chopped

1 cup prunes – chopped

½ cup sultanas

1 banana

1 cup pineapple – chopped

1 tsp clove

1 tsp cinnamon

½ tsp cardamom

1 tbsp grated orange rind

1 tsp pure vanilla

Soak nuts overnight, then drain and dry with some kitchen toweling. Set aside.

Place the rest of the ingredients into a food processor and process until roughly combined. It is better not to process too much as you want the ingredients to be chunky.

In a bowl combine the mixture with the nuts.

Place the non-stick sheet onto the dehydrator tray.

Scrape the nut mixture onto the tray and distribute evenly, thick enough to envelope the nuts almost up to the top.

Dehydrate for 24 hours and store in an airtight container.