No-Grain Granola

Serving Size: 10

This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Nuts, seeds, coconut, and honey come together for this grain-free granola.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30

Recipe Serving Size10

Cooking Tools Required

Food Processor, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

Ingredients

1 cup almond natural, raw
1 cup cashew natural, raw
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup coconut flake unsweetened
1/4 cup coconut oil
2 tablespoon pure maple syrup or honey
1 teaspoon Himalayan pink salt more or less depending on size of grind
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 275° F.
Put the almonds, cashews, sunflower seeds, pumpkin seeds, and coconut flakes in a food processor or blender and press the pulse several times, until everything is chopped into small pieces. Place in a large bowl.
Place coconut oil, honey, and vanilla extract in a small pan and cook over medium heat, stirring until it becomes a smooth mixture, about 3 minutes. Pour over nuts and seeds, mixing to thoroughly coat.
Place parchment paper on a cookie sheet and lay out mixture evenly. Let it bake for 20-25 minutes or until golden brown, mixing it twice in that time
Remove the mixture from the oven, add the salt, and mix well. Let the mixture cool for about 30 minutes. Break it up into small chunks and place it in a jar or Tupperware (should last about two weeks).

Nutrition