Grainless Granola

Advanced & Core Plan

6-10 servings (depending on size of the serving)
photo2 cups nuts (any combination of walnuts, pecans, and almonds – slivered work best)
1/2 cup raw pumpkin seeds
1 cup large coconut flakes, unsweetened
1/4 cup coconut oil
1/4 cup erythritol (like Swerve) or spoonable stevia to taste (about 1-1 1/2 teaspoons)
1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger
1 teaspoon sea salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 organic egg white, whisked until frothy

Core Plan Option:  1 cup dried fruit (unsweetened cranberries, raisins, dates)

Preheat oven to 300 degrees.  Line baking sheet with parchment paper.  Melt coconut oil in a small saucepan over low heat. Take off heat and stir in ginger, salt, vanilla, and cinnamon. Set aside.
Combine nuts in a food processor and pulse several times to chop the nuts roughly. Transfer nuts to a large bowl. Pull out any large chunks and re-process.  Add pumpkin seeds, coconut flakes and dried fruit, if using to the nuts. Toss to combine then pour the oil mixture into the nut mixture and mix well.  Whisk egg white and pour over mixture and combine with a spoon or your hands making sure everything is coated well.
Transfer granola onto baking sheet, spreading it out into one even layer.
Bake granola for 20-25 minutes until dry and golden (watch it closely so it doesn’t burn). Don’t stir but you may need to rotate the pan if it is growing unevenly.  Remove the parchment from the hot pan and let the granola cool completely (it will get even crispier as it cools).
When the granola is  cool, break it up into chunks. This can be stored for up to two weeks in an airtight container.

Serving suggestions:
As a snack on it’s own
As a cereal served with almond milk, coconut milk, or raw milk
Parfait style with organic yogurt and berries

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2 responses to “Grainless Granola

  1. Hi there! I’ve looked at a bunch of your recipes and they look great!!! I notice that a lot of the recipes call for eggs. I’m vegan and was wondering if you could suggest a good egg replacement (I’m looking for one that won’t affect the integrity of the recipe 😉 Thank you!!

    • Your best bet will probably be a flax egg replacer… This recipe makes the equivalent of 1 egg.

      3 Tablespoons water
      1 Tablespoon golden flax meal

      1) Grind your flax seeds into a meal in a blender or spice grinder. (grinding yourself keeps the integrity of the oils in the flax)

      2) Whisk water into your flax seed meal with a whisk or fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process and make it happen about twice as fast.

      Let me know if you try it out on any of the recipes.

      Also, here is a great article written by my co-author on how to be successful on the Maximized Living plan as a vegetarian. http://www.maximizedliving.com/Home/MaximizedLivingBlog/tabid/772/Article/878/maximized-living-for-the-vegetarian.aspx

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