Grain Free Granola

When I was following the Specific Carbohydrate Diet, I couldn’t eat grains of any kind. I really missed granola, and back then, I couldn’t find any grain-free varieties in stores so I created this recipe using nuts, seeds, and coconut flakes. Even though I can tolerate most grains again, and there are now many grain-free granola options in stores, I still prefer this homemade version. It makes a wonderful snack, cereal, or topping for yogurt and açaí bowls. Enjoy!

Grain Free Granola

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• Total Time: 35 minutes
• Yield: 6 cups 1x

Ingredients

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1 1/2 cups walnut pieces

1 1/2 cups raw slivered almonds

1 1/2 cups unsweetened coconut flakes

3/4 cup pumpkin seeds

2 Tablespoons butter (or coconut oil for dairy free or vegan)

1/2 cup honey (or pure maple syrup for vegan)

1/2 teaspoon real vanilla extract

1 cup dried blueberries, unsweetened or sweetened with fruit juice

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Instructions

1. Preheat oven to 350.
2. In a large bowl combine walnuts, almonds, coconut, and pumpkin seeds and set aside.
3. In a small saucepan combine honey or maple syrup with the butter or coconut oil.
4. Bring to a simmer and cook for 2 minutes.
5. Remove from heat and stir in the vanilla extract.
6. Pour the warm honey over the mixture in the bowl and stir well.
7. Spread the granola mixture on a sheet pan lined with parchment paper or a silicone liner.
8. Bake for 20-25 minutes or until golden brown, stirring every 4-5 minutes.
9. Stir in the blueberries for the last 4-5 minutes of cooking.
10. Spread granola onto sheets of parchment paper or silicone liners and cool.
11. Store in an airtight container.

• Author: Emily Maxson
• Prep Time: 3 min
• Cook Time: 32 min