"One of the most delicious things I've ever eaten!"
- Lusia after I had dropped some granola off at her house. You could tell she was a bit skeptical when I first told her what it was. But when she called me later, she said she was having a hard time stopping herself from eating it.
When we first went gluten free, I started eating Udi's gluten-free granola for breakfast. I had never been a huge granola fan before that, but I found Udi's granola addictively yummy. Then we changed over to a GAPS diet which doesn't allow for any grains at all. Granola was out... until recently when I discovered PaleoKrunch - Grainless Granola by Steve's PaleoGoods. We tried the Apple Pie version and fell in love. But at $7 for a 7.5 oz. bag, it really did a number on our food budget. So I decided that I had to learn to make something similar at home. I fiddled around with the recipe until I finally settled upon the following. Feel free to adjust adding more of less of your favorite nuts or seeds.
Ingredients
2 cup Almond flour/meal
1 1/2 cup Dried coconut flakes (unsweetened)
1 cup Walnuts
1/2 cup Pecans
1/2 cup Honey
1/2 cup Coconut oil
2 teaspoon Powdered cinnamon
1/2 - 1 teaspoon Ginger
1/2 - 1 teaspoon Nutmeg
1/2 - 1 teaspoon Cloves
1/2 - 3/4 c. Raw sunflower seeds
1/2 - 3/4 c. Raw pumpkin seeds
1/2 cup Almond slivers
1/2 cup Raw cashews
1 cup Dried apple slices
Directions
1. In a food processor, blend the almond flour, coconut, walnut and pecans until you have a course powder.
2. Add the honey, coconut oil, and spices and blend until the dough starts to form a ball.
3. Add the sunflower seeds, pumpkin seeds, almond slivers, cashews and apple slices and blend for about one minute more until these ingredients have been added in and somewhat chopped up. The apple slices don't always blend in very well. You may want to chop them into smaller bits before adding.
4. Spread the mixture onto a cookie sheet and cook for about 30 minutes at 250 degrees. The finished product should be lightly browned on the bottom. I often stir the mixture a few times while it's cooking (in which case I don't always get that browned bottom).
5. Let the cooked granola cool and then break it up into smaller chunks.
6. Once the granola is entirely cooled, store it in a glass container.
My husband likes to eat the granola over his yogurt. I prefer it in a bowl with lots of raw milk over it. You can adjust the recipe to better suit your tastes. Enjoy!
0 comments: