Grain-Free Nut & Seed Granola
Type: Breakfast
  • 2 cups almonds (salt-water-soaked and completely dehydrated are best)
  • ½ cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ¼ cup black sesame seeds
  • ¼ cup chia seeds
  • ¼ cup maca powder
  • 1 tablespoon powdered orange peel
  • 1 tablespoon freshly ground cinnamon
  • ½ teaspoon sea salt
  • ¼ cup sunflower oil
  • ¼ cup honey
  1. Chop the almonds finely or grind them in a food processor until the largest pieces are the size of sunflower seeds. In a large bowl, thoroughly combine the almonds, coconut, three kinds of seeds, maca powder, orange peel, cinnamon and salt.
  2. Place the sunflower oil into a dry 8-ounce jar, then add the honey to this jar and place the jar in a small pot filled with 2 inches of water. Place this makeshift double boiler over low heat for 10-20 minutes—the water shouldn’t boil—until the honey is noticeably less viscous.
  3. Remove the jar from the pot of heated water, dry off the outside of this jar (this step is essential, because the final mixture must be free of any moisture), and pour the oil and honey into the nut and seed mix, stirring immediately. Continue stirring, breaking up the chunks that form as much as possible until you’ve got a uniformly sweetened mixture. Store this nut and seed granola in airtight containers for up to 2 months.
Recipe by Party Inspiration at