RECIPE OF THE WEEK: Gluten Free, Grain Free "Granola"

We have been eating this all week with Greek yogurt and honey. Sooo good! All ingredients are available at Trader Joes. 

Ingredients

-2 cups mixed almonds, hazelnuts, macadamia and brazil nuts
-1 cup dried plums or dried cherries, cranberries or apricots
-1/2 cup pepitas (pumpkin seeds, activated if possible)
-1/2 cup hazelnut or almond meal
-1 cup desiccated coconut, unsweetened
-1/2 cup coconut flakes (if you have them)
-1-2 tbsps chia seeds
-1/2 cup melted coconut oil
-5-6 tbsp honey, rice malt syrup, maple syrup or a little less coconut syrup (it’s usually more concentrated)
-1 tsp vanilla extract

You will need a food processor or some other way to break the nuts into smaller crumbs

Instructions

Preheat oven to 165C (330F).

Add whole nuts and dried fruit to a food processor. Process the mixture into medium size crumbs, some of it will turn into finer flour/meal like consistency but that’s what we want – a variety of shapes and sizes.

Mix processed nuts and all other ingredients in a large mixing bowl. Use a wooden spoon or a spatula to break down the clumps, which will form when coconut oil and honey come into contact with dry ingredients. It’s ok if some of them remain unbroken.

Line a deepish roasting tray with baking paper, making sure the sides are covered. Spoon the mix into a tray and flatten with a spatula.

Bake for 18-20 minutes in total or until golden brown on top. Make sure to mix through at a 10 minute point to expose more of the granola to the heat.

Remove and let it cool completely. You can even refrigerate it for 10 minutes, this solidifies coconut oil and honey in it.

Break into crumbs and pieces using your hands or a spoon. Transfer to an air-tight container. I transfer mine still in the baking paper and keep it, unrefridgerated, in a large plastic container for up to a week.