Grain Free Granola
One of the (many) fun things about blogging is connecting with other bloggers and authors. I know firsthand just how much work and heart goes into writing a cookbook, so when a blogger friend has a new book out, I always celebrate with them. Pamela Salzman’s new cookbook, Kitchen Matters (Amazon affiliate link), just showed up on my doorstep and I am loving pouring over the beautiful, nourishing recipes. Pamela’s cooking style is much like my own: full of beautiful, whole foods that taste delicious. Pamela agreed to let me share this granola recipe with you.
This grain-free granola is light and crispy, just sweet and salty enough, with irresistible hints of cinnamon and vanilla. I love making homemade granola because it allows me to control the amount of sugar and quality of ingredients. I also love giving homemade granola as gifts around the holidays. You may remember my Chocolate Granola, which also has superfood seeds, or the Tropical Granola in my cookbook. This grain-free granola is just perfect and I can see why it’s such a hit in Pamela’s cooking classes and family.
Kitchen Matters is filled with delicious whole food recipes. I love that so many of the recipes are vegetarian, vegan, or vegan adaptable. Pamela definitely knows how to create recipes that celebrate real food – my favorite!
If you’d like to incorporate more nuts and seeds into your diet, this recipes is a delicious way to do it! Nuts and seeds provide protein, good fats, and fiber to keep us satiated. Sprinkle this granola on yogurt, smoothie bowls, oatmeal, chia pudding, berries, or just snack on it in the afternoon!
You can get Kitchen Matters wherever books are sold, including Amazon (Affiliate Link).
Grain-Free Superseed Granola
- 2 cups raw pecans, walnuts, or a combo, roughly chopped
- 1 cup unsweetened flaked coconut
- 1 cup raw pumpkin seeds (pepitas)
- 3/4 cup raw hulled sunflower seeds
- 1/4 cup hemp seeds
- 1/4 cup sesame seeds
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon flaky sea salt, such as Maldon (or sub fine-grain sea salt)
- 1/4 cup unrefined virgin coconut oil, melted
- 1/4 cup pure Grade A maple syrup
- 1/4 cup muscovado sugar, coconut sugar, or light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with unbleached parchment paper.
- Pulse 1 cup of the nuts in a blender or food processor until very finely chopped. Transfer to a large bowl with the remaining cup of roughly chopped nuts and the coconut flakes, seeds, cinnamon, and salt and stir to combine.
- In a small bowl, whisk together the melted coconut oil, maple syrup, sugar, vanilla, and almond extract until well blended. It is really important to mis the oil and syrup so that everything is emulsified, otherwise the syrup may burn. Add the syrup mixture to the nut mixture and stir to coat well.
- Transfer to the prepared baking sheet and spread out evenly. Bake for 20 to 30 minutes (ovens vary), stirring occasionally, until golden brown. The mixture will not be crunchy at this point, but will become so out of the oven. Allow to cool and transfer the granola to an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months.
Recipe reprinted with permission from Kitchen Matters.