4 apples, 3 sliced thin, 1 chopped
1/2 c raisins soaked 2-4 hours
T cinnamon
1/2 T lemon juice
t nutmeg
1/2 t Celtic sea salt
2c pecans
1c pitted dates

In a high speed blender, blend 1 chopped apple, soaked raisins, cinnamon, lemon juice, nutmeg and Celtic salt until smooth. Pour sauce over thinly slices apples and toss well. Continue by spreading an even layer of apple mixture in a medium sized lasagna pan, set aside Next, in a food processor pulse the pecans until finely ground then add the dates and continue to grind until evenly mixed. Crumble an even layer of pecan mixture over apples. Dehydrate the whole pan at 110 degrees for 2-4 hours. Delicious served warm with Coconut Cream. [Coconut cream recipe can be found on the recipes page.] Also try other variations with peaches or pears, omitting the apples.

[Note: We've found that this recipe is also delicious without dehydrating. You can eat it right away, or let it sit and marinate for a few hours so the apples really absorb the flavors. Also, we like to add a few handfuls of whole raisins to the apple mixture before tossing.]