Updated: Mar 24
One of my favorite recipes to prepare and share, this granola is made (a little) low carb with no oats or any grains. Just nuts, seeds, and other good stuff to keep you fueled any time of day. I love to snack on it straight out of the jar or add it to some dairy free or sheep's milk plain yogurt. I keep the sweet low and the nutrition high by limiting the maple syrup to 1/4 cup. You can always add more to taste if you need. I hope you'll learn that I don't stick to exact measurements when it comes to cooking and neither should you. I'll give you the basic guidelines. You fudge it to suit your tastes.
Equal amounts (You can start with 1 cup until you're more comfortable winging it) :
- pecans or walnuts (or a mix of both)
- raw cashew pieces
- raw almond slices or slivers
- pumpkin or sunflower seed (or my mix of both)
- unsweetened coconut flakes
1/2 of amount above
- ground flax seed
- hemp seeds
1 tbsp (more?) cinnamon
1 tsp turmeric powder
2 tsp pink salt
1/4 c. coconut oil
1/4 c. maple syrup
preheat oven to 250*
in a plastic bag, crush pecans and/or walnuts with the back of a wooden spoon or other utensil until they are in small pieces, maybe even a little pulverized. this is an excellent technique for anger management. in a large mixing bowl combine all dry ingredients (nuts, seeds, spices) and mix well. if you used the larger coconut flakes like i do, break them up a bit with a fork or wooden spoon as you mix.
in a bowl or small pitcher, melt together coconut oil and maple syrup on low heat. (i don't have a microwave so i put mine in a ceramic milk pitcher and use the stove because i'm old fashioned like that.)
add liquid to dry ingredients and mix well. if you feel you need more oil or syrup to make the mixture 'stick' a little better, go for it.
spread mixture on baking sheet and pop in oven.
after about 15-20 minutes remove from oven and stir around.
return to oven for another 25-30 minutes or until golden brown.
remove and allow to cool. store in glass ball jar or other airtight container.
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