3 cups pecans
1/2 cup organic coconut sugar
3-4 Tbsp cinnamon
Dash of black salt
To sprout the pecans, we soaked them for 3 hours. Then we rinsed & re-soaked them for another 3 hours. Then we rinsed again and covered them with cinnamon, coconut sugar, and a tiny bit of black salt. Then we dried them in the dehydrator for 12 hours on 102 degrees Fahrenheit.
Tip: To kick start the dehydrating process we set the temperature to 135 for an hour, because it significantly reduces the drying time, and the food itself won’t reach over 105 until well after that first hour.