Well it has been far too long since my last post.
The past 6 months have been a bit of a blur, but in the best of ways. Life is constantly in motion and if you allow it to do its thing, it can take you to some amazing places and leave you in some very awesome situations. However, if you fight it, or don’t take the time to appreciate it, you can end up feeling lost, overwhelmed and out of control. Take a step back, take a deep breath and appreciate where you’re at, no matter where that may be. There is no other way to live! (Seriously, you’ll go crazy otherwise!)
Since my last post, I have enrolled in a program at the Institute of Holistic Nutrition and will be certified to practice holistic nutrition in a year’s time! (and have some letters after my name, not that it matters, but kind of stoked on that) The program is absolutely fantastic and even though I am just a month in, the knowledge I have gained is huge! Loving everything about it and can’t wait to apply it to some of my new recipes.
Alright, now that we have the appreciate-your-life moment and a life update out of the way, let’s get back to the recipes. That’s why you're here anyways!
I have never been a huge granola lover. It’s not something that I find myself snacking on or eating with a side of almond milk in the mornings. This grain free granola however, is a whole different story. The combination of sweet, salty and spicy makes it hard to stop munching! This granola can be a vegan treat as well, just substitute maple syrup for the honey.
A perfect paleo, gluten free and grain free treat!
The recipe for this grain free granola is straightforward and easy to do on a weekday evening or a lazy Sunday afternoon. Enjoy on its own or with a splash of almond milk. My grain free granola has a few simple healthy ingredients and a touch of golden flax for fibre and toasty flavour. Happy snacking!
Grain Free Granola
Makes 1 1/2 cups Granola
- 1/2 cup pecans, halved
- 1/2 cup slivered or sliced almonds
- 1 1/2 tbsp honey
- 1 tsp cinammon
- 1/4 tsp cayenne pepper
- pinch black pepper
- 2 tbs flax
- 1/4 cup hemp hearts
- 1/4 cup unsulphured raisins
- 1/4 white mulberries or cranberries
- 1 1/4 cup unsweetened flaked coconut
- 2 tbs coconut sugar
- pinch sea salt or himalayan salt
- 1 tbsp water
Preheat oven to 325f. Line a baking sheet with parchment paper.
In a small bowl, combine honey, palm sugar and water. Mix thoroughly.
In a medium bowl, add coconut, nuts, seeds and spices. Combine until well mixed. Add in sugar mixture and toss until everything is coated. Transfer to baking sheet.
Bake for about 20 minutes, tossing the mixture a few times to make sure that everything cooks evenly. Remove when fragrant and golden brown.
Allow to dry on baking sheet and store in an airtight container.