NUT BASED GRAIN FREE GRANOLA

I make my own granola more than buying a packaged product. It is easy to make and having a variety of nuts on hand, along with unsweetened coconut flakes really lends itself to making your own granola. Some people like granola that is in clusters, is crunchy, maybe sweet or contains both nuts, dried fruit and/or chocolate chips. I have made a variety of cluster and crunchy granola and to make it sticky so that it creates clumps or clusters, requires the addition of maple syrup, honey or molasses. 

Lately I have been mostly making granola lower in carbs and without oatmeal or other grain. I came across this recipe from Marni Wasserman on Instagram and modified it a bit to suit ingredients on hand and my own taste. I didn't add any raisins or dried fruit in order to keep the amount of carbs lower in the portion that I used. I used stevia to sweeten it. I have Swerve and other alcohol sugars in the cupboard but my stomach prefers stevia. It is great tasting granola and I will enjoy it with plain greek yogurt or with almond milk. Because it doesn't use a sticky sugar, it is not a clumping or cluster kind of granola. You can add raisins or other dried fruit to the mixture. I would add the dried fruit during the last five minutes of baking so that it doesn't get too dried out or burnt. If you want to add some chocolate chips, do so once the granola cools down after baking.

INGREDIENTS:

1.5 cups raw almonds, chopped

1 cup walnuts, chopped

1 cup pecans, chopped

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/2 cup hemp hearts

1 cup unsweetened coconut flakes

1 tsp cinnamon 

1/2 tsp sea salt

2 tsp monk fruit sweetener, Swerve or stevia 

1/2 cup melted coconut oil

DIRECTIONS:

Preheat the oven to 325 degrees F. I used convention heat. Line a large cookie sheet with parchment paper.

To a large mixing bowl, add all of the ingredients except the melted oil. Thoroughly mix the dry ingredients and then add the oil. Combine well and spread the granola out over the parchment paper. Bake for 25 to 30 minutes until golden brown. Check the granola after 20 minutes in case it looks done. About half way through the baking, remove the pan from the oven and gently turn the granola over using a spatula. Let it cool before storing in a jar or other storage container. Makes about 6 to 7 cups depending on how generous you are in measuring out the ingredients.