Ok, this is for all you folks that have to stay away from grains… I think I’m a convert… This recipe is fantastic. It’s sweet, warm, and toasty. I also have another recipe, Granny’s Granola you might want to try. It has a different topping/sauce that can easily be used for this great Great Grain Free Granola or vise-verse. Explore and create!
GREAT GRAIN FREE GRANOLA
May 24, 2016
: 1 large canister
: 15 min
: 30 min
: 45 min
Ingredients
- 3 cups natural flaked coconut raw with no sugar
- 3/4 cup pumpkin seeds
- 1/2 cup black & white sesame seeds
- 1/2 cup raw sunflower seeds
- 1/8 cup chia seeds
- 1/4 cup flax seeds
- 1/4 cup hemp seeds optional
- 1 1/2 cup skinned raw almonds optional
- 1/2 cup organic honey
- 3 tbsp oil melted, coconut, ghee or light olive oil
- 2 tsp homemade vanilla
- 1/2 tsp cinnamon
- 1/2 tsp chai spice
- 1/2 tsp cardomom
- 1 tsp Himalayan salt optional
Directions
- Step 1 Heat oven to 300 degrees. Prepare a cookie sheet with baking paper.
- Step 2 Place the honey, oil, vanilla, spices, and salt in a saucepan. Heat on medium-low while you mix the rest of the ingredients.
- Step 3 Place all the seeds and nuts, if using, into a large bowl. Mix with a spoon so all the ingredients are well blended.
- Step 4 Pour the warm honey mixture over the grains and mix well. It will be really sticky!
- Step 5 Spread the granola on the paper-lined baking sheet.
- Step 6 Place in the oven for 30 – 45 minutes, stirring halfway along. It’s done when the top is toasty and slightly brown.
- Step 7 Yes, it will still be sticky and wet. Don’t panic. Take it out and set it on the counter while you make my Granny’s Granola. Check it out.
- Step 8 Place the dried Grain Free Granola into a storage jar after an hour. It kept for me up to 3 weeks!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.