Grain-Free Granola
November 1, 2018
There is just one problem with this granola, and that is keeping it on hand because it’s just so delicious! The good news – making a double batch is no extra effort. Enjoy this list of ingredients as is or feel free to mix and match with what you have on hand. I must say, the pecans really make it special.
Ingredients
- 1 cup raw cashew pieces
- 1 cup raw pecan pieces
- 1 cup raw pistachios
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/4 cup chia seeds
- 1 cup shredded unsweetened coconut
- 1/4 cup ground or whole flax seeds
- 1/2 cup date syrup
- 1/4 cup coconut oil
- 2 tablespoon ground cinnamon
- 1/2 teaspoon of nutmeg
- 1 teaspoon almond or vanilla extract
- sea salt to taste
To Prepare
- Preheat oven to 300 degrees.
- Melt coconut oil, blend with date syrup and vanilla or almond extract and spices in large mixing bowl.
- Chop nuts and pumpkin seeds in a food processor in small batches to break them up into pieces – leaving them large enough to add texture.
- Transfer chopped nuts/seed mixture and remaining ingredients to the large mixing bowl.
- Mix well with hands or large wooden spoon, spreading on two parchment paper lined cookie sheet.
- Bake for 10 minutes, stir the mixture and continue baking for another 10 minutes watching carefully not to overcook.
- Allow granola to cool. Break into chunks to serve or store in an airtight container.
- Note: Feel free to mix and match nuts and seeds to accommodate allergies or taste preferences.
Enjoy!
You may also be interested in:
Changing Your Plate Part II: Breakfast
Last week I kicked off a new series about taking steps toward a plant based diet one meal at a time. In my first post, Changing Your Plate: Part I, I shared the news that so many of my client families are making headway in shifting what goes on their plates one meal at a…
Super Seeded Chia Breakfast Pudding
While I continue to eat my cleansing meal of fruit first thing each morning, the cold of winter often brings a desire for something more. When I came across the recipe that inspired this substantial Seeded Chia Pudding, a new tradition was born! The fact it makes itself overnight makes it a win-win solution. Ingredients…
Nut Butter Coconut Cookies
I’m a fan of fruit for breakfast and a plateful of cruciferous veggies for dinner… but some days, we just need cookies. So if you are feeling that today, you have found your answer. Ingredients 2 tablespoons (10 g) ground flax or chia 6 tablespoons (90 mL) water 1 cup (100 g) unsweetened shredded coconut…
Vegan Chocolate Tart
This is an amazingly simple, decadent dessert that no one will believe is vegan and gluten free! Crust 1 cup pitted Medjool dates, soaked in hot water for 10 minutes 1 ¾ cup hazelnuts or pecans 3-4 T raw cacao nibs 1 T coconut oil In the food processor, process nuts and cacao nibs until…