Paleo Maple Cashew Granola

For the cashew milk and pulp:

1. Place cashews in a large bowl and cover with the filtered water, making sure to cover the top.
2. Let cashews soak overnight.
3. The next day, drain and rinse cashews with cold water.
4. Place the soaked cashews, vanilla bean seeds, cinnamon, and sea salt in a large powerful blender or food processor and blend until smooth.
5. Set a fine mesh strainer over a large mixing bowl.
6. Place a cheese cloth inside of the strainer.
7. Pour the cashew milk through the cheesecloth.
8. This will reserve the “cashew pulp.”
9. Let the cashew pulp strain.
10. Reserve the cashew pulp for making the granola.
11. Pour the cashew milk into a large glass for another use (or over the finished granola) and enjoy!

For the granola:

1. Preheat the oven to 300 F.
2. Line a rimmed baking sheet with parchment paper.
3. Spread 2/3 cup of cashew pulp evenly over the prepared baking sheet.
4. Bake for 18-20 minutes to dry it out. Remove pan from oven and set it on a rack.
5. Let the cashew pulp cool completely.
6. Reset the oven to 325 F.
7. Combine the cooled cashew pulp with the pecans, chia seeds, coconut, cinnamon and salt.
8. In a small mixing bowl, whisk together the coconut oil, maple syrup, and vanilla extract.
9. Pour the maple syrup mixture over the dry mixture and toss to combine.
10. Spread the granola out evenly on a clean parchment covered baking sheet and bake for 20-22 minutes, stirring the granola every 5 minutes to prevent burning. Remove pan from oven and set it on a rack.
11. Let the granola cool completely.
12. Toss in the dried cranberries and serve.