CRAZY GOOD GRAINLESS GRANOLA
Recipes created by Teri Gentes - Permission required to republish. www.terigentes.com
There is a bit of a granola addiction in my home and this recipe is sure to be one of your favorites. What’s even better, it accommodates the many varying dietary approaches from plant-strong to Paleo, keto, grain and gluten-free etc. There is even a nut-free option below for those unable to enjoy them. Make up a big-batch and share it with your loved ones if you can. Mix and match the nut/seeds you use to suit your preferences.
INGREDIENTS
1 cup organic coconut ribbons
3/4 cup each Brazil nuts or macadamia plus, almonds, pecans, cashews, walnuts, roughly chopped
½ cup pumpkin or sunflower seeds
1 tsp cinnamon
¼-1/2 teaspoon sea salt
1 flax egg, 1 tbsp ground flax mixed with 3 tbsp water
4-6 tbsp date, coconut or maple syrup or Lakanto (monk fruit) golden sugar
2 tbsp walnut oil or coconut oil, melted
AFTER BAKING:
1 cup dried fruits such as: gogi, mulberries, cranberries, apricots, …
1/3-1/2 cup each hemp seeds and raw cacao nibs, if desired
OPTIONAL: 2 tbsp cacao or maca powder
DIRECTIONS
TERI’S TIPS
Recipes created by Teri Gentes - Permission required to republish. www.terigentes.com
There is a bit of a granola addiction in my home and this recipe is sure to be one of your favorites. What’s even better, it accommodates the many varying dietary approaches from plant-strong to Paleo, keto, grain and gluten-free etc. There is even a nut-free option below for those unable to enjoy them. Make up a big-batch and share it with your loved ones if you can. Mix and match the nut/seeds you use to suit your preferences.
- Breakfast, Snack, Sweet
- Prep time: 5 minutes Bake time: approx 25-30 minutes | Total time: 35 mins or so
- Low Allergen – Vegan, Gluten/soy/corn/dairy-free with nut-free options
- Yield - Approx. 7 cups or 12-14 - ½ cup servings
INGREDIENTS
1 cup organic coconut ribbons
3/4 cup each Brazil nuts or macadamia plus, almonds, pecans, cashews, walnuts, roughly chopped
½ cup pumpkin or sunflower seeds
1 tsp cinnamon
¼-1/2 teaspoon sea salt
1 flax egg, 1 tbsp ground flax mixed with 3 tbsp water
4-6 tbsp date, coconut or maple syrup or Lakanto (monk fruit) golden sugar
2 tbsp walnut oil or coconut oil, melted
AFTER BAKING:
1 cup dried fruits such as: gogi, mulberries, cranberries, apricots, …
1/3-1/2 cup each hemp seeds and raw cacao nibs, if desired
OPTIONAL: 2 tbsp cacao or maca powder
DIRECTIONS
- Preheat oven to 300F and cover a large baking pan or two with parchment paper. Set aside
- Measure all the ingredients in a large size mixing bowl stirring to combine well then give it a taste test yet refrain from eating too much for as good as it is now, it’s even better baked. Increase sweetness if needed adding a little more syrup or Lakanto, if desired.
- Spread out into a single layer (s) onto the baking sheet in a thin layer and bake in the pre-heated oven approximately 20 minutes.
- Take it out of the oven, stir and bake for an additional 10 minutes or so until lightly golden brown.
- Once done, remove from the oven, cooling on a rack before stirring in dried fruits, hemp seeds and cacao nibs if using.
- Store in an airtight jar at a cool, dark room temperature up to 3 weeks place or in the freezer up to two months.
TERI’S TIPS
- If you don’t tolerate nuts sub them with a variety of seeds including pumpkin, sunflower, and sesame along with buckwheat groats and quinoa or millet - all pseudo seeds - not grains.
- Rolled oats and additional coconut is also an option if tolerated. Vary the amounts to suit your personal preferences.
- When determining how much sweetness to add factor in the dried fruits you will use. Some are much sweeter than others.