I love granola. Love love love. LURVE even. I spent the better part of the past year tinkering with Molly’s recipe to get it just right for our tastes… and then BOOF grains are suddenly verboten so granola was a no-go.
Telling my family that they should have eggs for breakfast instead of grains went over like a lead balloon. With a sister that is a grain lover (eggs make me feel weird) and mother with a cray-cray granola addiction, I decided we had to find a way to make it work. I tried soaking… texture was off. I tried the chia-coconut version found on a few paleo sites, but HH said it was “just okay.” So, I went back to the basics of our favorite recipe, left out the oats, increased or decreased the other ingredients to accommodate and WIN! Lower temp + nuts and seeds + coconut oil + maple syrup = mmmmmmm
Don’t have a kitchen scale? You need one! Like this. Especially for this recipe (and for the brownie recipe I’ll post soon).
- 200 grams raw walnuts
- 200 grams raw pecans
- 200 grams pumpkin seeds
- 200 grams sunflower seeds
- 200 grams unsweetened coconut flakes
- 1 tsp kosher salt
- ⅓ cup coconut oil, melted
- ⅔ cup maple syrup, grade b is amazeballs
- Line a baking sheet with parchment and set oven to 275F.
- Set a large bowl on a kitchen scale. Turn on and zero scale.
- Measure walnuts and pedals into bowl. Turn nuts out onto cutting board and rough chop. Put them back in bowl on scale, and zero scale again. Add remaining ingredients to bowl and stir stir stir to combine, making sure everything is event coated.
- Turn mixute out onto parchment-lined baking sheet and press out evenly. Bake for 50-60 minutes, or until golden, stirring every 15 minutes. Baking on convection can cause coconut chips to brown too quickly, so make sure to keep a close eye if you can't use the regular bake setting.
- Makes approximately 8 cups.
Sources, and therefore interesting additional reading:
How Grains are Killing You Slowly from Wellness Mama
Why Grains are Unhealthy from Mark’s Daily Apple