Friday, August 28, 2015

Grain-Free Granola


I've been living a grain free life for nearly two years now.  If you're not familiar with my grain free decision, you can read all about it here.  I'm very happy with my dietary decision, but there are days I really miss certain foods.  One of those foods is cereal.  I was a big fan of cereal before giving up grains.  I thought I would never know the yumminess of a bowl of crunchy cereal with cold milk again.  I looked through several Paleo granolas and then concocted my own recipe. The other members of my family eat grains, but they all love this grain-free granola. The recipe is super easy. Even though it's technically "baking", you don't have to be as precise with measuring as you would with traditional baking recipes.

What you'll need:
  • 3 cups total of your favorite nuts. (I used pecans, cashews and almonds)
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas (raw pumpkin seeds)
  • 1/2 cup shredded coconut
  • 2 T sesame seeds
  • 3 T raw honey
  • 2 T organic maple syrup
  • 1 T Madagascar vanilla
  • 2 tsp canola oil
  • 1 tsp ground cinnamon (optional)
  • 1/2 cup diced dried fruit (I like apricots and figs)


Instructions:
  1. Preheat oven to 330℉
  2. Chop the 3 cups nuts with either a knife or food processor until pieces are sized to your liking
  3. In a large glass bowl combine the nuts, all seeds, pipettes and coconut
  4. In a small bowl stir together the honey, vanilla and oil until well combined
  5. Poor honey mixture over the nuts and seeds mixture until all things are evenly coated
  6. You can add the diced dried fruit now if you like, but I personally prefer to add it after baking.
  7. Spread evenly the granola mixture onto a cookie sheet lined with parchment paper
  8. Bake for 12 minutes, then mix the granola, turning etc. and spreading out evenly. Again, bake for 12 minutes or until your granola is golden brown. Keep an eye on the granola for the last few minutes of baking. It can burn quite suddenly.
  9. Remove from oven and allow to cool completely before breaking it apart and storing in an air-tight container. Store in the pantry for a few days (which is how long it lasts in my house) or in the refrigerator for up to two weeks. 

We like to save Talenti Gelato containers. They're perfect for storing the granola. And speaking of gelato, this granola is delicious as a topping. I hope you try this recipe. It's delicious, full of healthy nuts and seeds, is free of processed sugars and grains. Give it a try! If you do, please let me know what you think.


Patti Wunder of Easton Place Design Studio is the designer for this sweet studio. After her kids head to school, Patti creates logos, packaging, sell sheets, web elements and anything else her clients need for their businesses! Along with designing, Patti makes time for a pot of Irish Breakfast tea (one sugar & splash of cold milk), dark chocolate and music!
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