Homemade Gluten Free + Grain Free Granola

Ingredients

1/2 cup coconut flakes
1/2 cup sprouted pumpkin seeds
1/2 cup hemp hearts
3 tbsp chia seeds
2 tbsp flax seeds
1 cup pecans chopped
1 cup walnuts chopped
1 cup almond slivers
1 Tbsp cinnamon
1/2 tsp sea salt
1 Tbsp vanilla
3 tbsp coconut oil
3 tbsp honey

Recipe

Combine all the dry ingredients and cover with vanilla.  Melt the coconut oil with the honey together in a sauce pan and add to the dry ingredients. Mix well and place on a cookie sheet lined with parchment paper. Put in preheated oven at 350 F for 15 min.
Place in glass dish to cool off otherwise the granola will stick to the parchment paper. When cooled you can add some raisins or dried cranberries if preferred. Provides a high protein granola! Add some milk or non-dairy milk and some fruit for a delicious breakfast or snack!

Breakfast Parfait

  1. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
  2. Spoon 2 tablespoons of grain free granola overtop and smooth surface.
  3. Spoon 2 tablespoons of fruit overtop and smooth surface.
  4. Repeat the process, adding a bit of honey here and there, to taste.

 


Grain Free Granola

  1. Preheat the oven to 350 degrees.
  2. Melt coconut oil and honey in a small saucepan until it starts to bubble and simmer.
  3. Add vanilla
  4. In a large bowl, mix the coconut, nuts and cinnamon.
  5. Pour honey, coconut oil mixture over the dry ingredients and mix well. The consistency will vary some depending on the honey, coconut , and coconut oil you use. If there is not enough of the honey mixture to lightly coat all of the ingredients, add slightly more melted coconut oil and honey in equal parts.
  6. Spread on a parchment paper lined baking dish.
  7. Bake for 15 min or until starting to brown.
  8. Transfer the granola to a Pyrex dish to cool. Don’t let it cool on the parchment paper it will stick to the paper.
  9. Remove and add cranberries and/or raisins.

Store in an airtight jar and use within two weeks.