Julia’s Grain Free Granola
Julia created this recipe and shared it on her All The Eats blog a few years ago. She basically read the ingredients of her favorite store bought granola, looked at a few recipes, and went for it! We LOVE it!
Ingredients
½ cup crushed pecans
½ cup crushed almonds
¼ cup whole or ground flaxseeds
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
1 cup shredded coconut
1 tsp salt
2 tsp cinnamon
⅓ coconut oil melted
⅓ cup coconut nectar
Directions:
Preheat your oven to 350 degrees. If starting with whole pecans and almonds, put them in a large Ziploc bag and bang them with a mallet or large spoon (I like using a large soup ladle) until no whole pieces remain.
Mix all dry ingredients (pecans – cinnamon) in a large bowl until well combined, then add coconut nectar and coconut oil and stir until everything is nice and sticky.
Spread the granola out onto a cookie sheet, then press it into the pan with a spatula or large spoon. Bake for 15 minutes, stirring and pressing the granola again at around 7 minutes.
Remove granola from the oven and stir and press together again. Let cool completely, then scrape the granola off the pan with a flat spatula and spoon into a storage container. There should be some good sized chunks in the mix, perfect for snacking.
If you store it in the fridge for optimal freshness, it should be good for about two weeks
*Notes GET CREATIVE! I have cooked this recipe in a variety of ways and it always turns out delicious. Use what you like or what you have. Pecans, almonds, walnuts, brazil nuts all work individually or mixed. I have substituted maple syrup and honey for the coconut nectar and coconut flakes for shredded coconut. If you try other variations please share!
