Grain-free Granola

June 14, 2017  •  Leave a Comment

I have a strange habit of combining savoury flavours with sweet. I made this glorious grain-free granola recently and love to eat it over sheep's milk yoghurt with thyme (don't knock it until you try it 😉)
This granola is so good, we eat it like this, in a parfait, with overnight oats...the possibilities are endless. I'll pop the recipe below; all ingedients can be found at your local health food store. Enjoy xxx



INGREDIENTS
1 cup almonds, sliced or whole.
1 cup cashews.
1 cup chopped walnuts.
1/2 cup sunflower seeds.
1/2 cup pepitas (shelled pumpkin seeds).
1/2 cup activated buckwheat groats.
1/2 cup puffed millet/rice/buckwheat.
1/4 cup sesame seeds.
1/4 cup flax seed meal, you can also use almond meal in place of the flax.
3/4 cup unsweetened coconut flakes or shredded coconut.
1/4 cup honey/maple syrup/rice malt syrup.
6 tablespoons coconut oil.
1 teaspoon vanilla.
2 teaspoons total of favourite spices (cinnamon/nutmeg/ginger etc).
1/2 teaspoon sea salt.

INSTRUCTIONS
Preheat oven to 150°C.
Line a tray with baking paper.
Combine all the nuts and seeds as well as the coconut in a large bowl.
Over low heat, combine sweetener and coconut oil until heated through. (You can also heat in the microwave on high heat for 90 seconds).
Remove from heat and stir in vanilla, spices and salt.
Pour over nut/seed mixture and mix well.
Be sure to scrape all the good sweetener/oil mixture that’s left in the bowl.
Spread mixture onto prepared baking sheet.
Bake for about 45- 60 minutes or until golden brown, stirring every 15 minutes to keep granola at the edges of the pan from burning. Watch carefully after 45 minutes as ovens vary.
Once the granola is a nice golden brown, remove it from oven and allow to cool.

Feel free to experiment with different types of nuts and seeds. Keep the total proportion about the same but have fun with your favorites. Dried fruit can also be included in the mix if you can tolerate it.

Make it. Report back


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