Grain-Free Nut & Seed Granola Recipe

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I sure do love a good granola on top of yogurt in the morning. To me, granola is a special treat since it’s slightly expensive and often heavily sweetened. I get that it’s somehow a symbol for a fringe, hippie lifestyle, but it seems like an outdated characterization. This stuff is mainstream anymore!

Well, somewhat unwittingly, I’m here to bring granola back to the fringe with a new, completely grain-free recipe. Since many people are moving away from grains in the diet — as in the paleo diet, some gluten-free diets and other specialty diets — I thought it might be fun and helpful to develop a grain-free granola.

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As a bonus, what replaces the oats in this granola recipe is pure super foods: nuts and seeds. Don’t worry, though. Flavor and deliciousness don’t need to be sacrificed for healthiness. This granola is straight up “super yum” according to my sweetie and other taste testers.

I packaged up 6-ounce portions of this special granola to give as gifts. I think they’d be sweet in favor packages or just as a springtime exercise in joy and generosity.

Grain-Free Nut & Seed Granola
Recipe Type: Breakfast
Author: Lorraine Ferron
Ingredients
  • 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
Instructions
  1. Chop the almonds finely or grind them in a food processor until the largest pieces are the size of sunflower seeds.
  2. In a large bowl, thoroughly combine the almonds, coconut, three kinds of seeds, maca powder, orange peel, cinnamon and salt.
  3. 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.
  4. Place this makeshift double boiler over low heat for 10-20 minutes—the water shouldn’t boil—until the honey is noticeably less viscous.
  5. 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.
  6. Continue stirring, breaking up the chunks that form as much as possible until you’ve got a uniformly sweetened mixture.
  7. Store this nut and seed granola in airtight containers for up to 2 months.

Used In This Project:

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Lorraine (60 Posts)

Lorraine is a medical student, writer and food lover living in her hometown of Portland, Oregon. Sometimes, Lorraine realizes that, for the most part, her family, friends and adored acquaintances are just a bike ride away. This gives her sense of cozy giddiness! Mostly though, she gets psyched about creating and sharing food, particularly the kind of food that is accidentally healthy and delicious. See more of her work at SweetAllium.


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