Pecan Pumpkin Protein Pinwheels cont.

Thank You for your responses...I will continue the Pinwheel making.

VM container add 1 cup granola and 1 cup pecans and process vm vs #2-3 ziploc it.
VM container add 1 1/2 cups Pecans and process on High using tamper until creamed to a nut butter, set aside.

Cover your table with parchment paper ... 16x16x16 area and tape corners to table to keep them from moving when you roll out the dehydrated sheet. Place a parchment paper to cover the food sheet and flip over and slide onto table. place another parchment paper on the top and start rolling until thin to roll, you will have to add more parchment paper as you roll; when done remove papers and Spread pecan nut butter on top to cover; not to thick and not to thin :) Then sprinkle with chopped nuts and granola.

Time to roll it. Remove tape from table and parchment paper and use to roll up mixture. Do it slowly as some areas may stick on parchment paper....when rolled, place new parchment paper on the table and roll the pinwheel log onto it and roll to cover and place in the refrigerator for a few hours even until the next day. This will firm up the log for easier slicing.
After slicing (with a very sharp sharp knife) place pinwheel's back into the dehydrator 125.
Dehydrated another 24 hrs or until somewhat dry to the touch. The released oils from the nuts keep a somewhat moisture (soft) feeling to the pinwheels. Oils preserve but can eventually turn rancid (it takes a few months maybe longer; so always keep dehydrated foods stored properly.

Dehydrated foods stored in air tight container and kept in dry dark area. Do NOT refrigerate as this will create moisture. Moisture after times creates Spoilage.

Wrap pinwheels 4-5 together in parchment paper and stick into ziploc and store. Well, good thing I made alot because my 8 yr old grandson keeps eating them :)