Grain-Free Granola
August 13, 2012
This raw grain-free granola is easy to make in your dehydrator, is loaded with protein, and is an enzyme-rich alternative to traditional baked granola.
Grain-Free Granola
This raw grain-free granola is easy to make in your dehydrator, is loaded with protein, and is an enzyme-rich alternative to traditional baked granola.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 cups
Ingredients
- 1/4 cup melted virgin coconut oil
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons natural vanilla extract
- 2 cups raw almonds
- 2 cups raw walnuts (or pecans)
- 1 cup raw pumpkin seeds (or sunflower seeds)
- 1 cup unsweetened dried shredded coconut
- 1/3 cup white sesame seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 cup mixed dried fruit
Instructions
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In a small bowl, mix together the coconut oil, maple syrup, and vanilla.
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Throw the almonds into a food processor fitted with the s blade, and pulse just a few times until rustically broken up. Transfer to a mixing bowl.
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Throw the walnuts or pecans into the food processor, and pulse a few times until rustically broken up. Transfer to the bowl.
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Mix the almonds and walnuts together, and add in the coconut, seeds, and spices.
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Pour the liquid mixture over the top of the dry ingredients and stir until evenly incorporated. Add the dried fruit, and stir until combined.
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Spread the granola in a thin layer onto two dehydrator trays fitted with non-stick sheets or parchment paper.
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Dehydrate at 115 degrees fahrenheit for about 24 hours until dry.
Recipe Notes
Recipe from Healthy Snacks To Go by Katie Kimball
Photo by Trent Lanz and styling by Alicia Buszczak
Comments 14
Tess,
Thanks for featuring one of our family’s favorite recipes! I make it only in quadruple batches nowadays! 😉 Katie
I can see why! This was DELICIOUS!
ThankYOU for so graciously being a part of this event. I LOVE your website!
I love making looots of granola and store them for breakfasts on cold rainy days (we have many of those in Belgium)! I will give this one a try for sure. Thank you Katie!
Marie-Claire x
Marie-Claire – this recipe is a WINNER! Enjoy 🙂
How would you make this if you don’t have a dehydrator? And what can I sub for coconut oil I have and allergy?
Rachael,
You can always dry out this granola at your oven’s lowest temp setting, which is usually 150-170F. It probably will take about 12 hours but is something you’ll want to test often. You can also toast it anywhere from 200-350F, although at those higher temps, it only takes about 15-20 minutes, needs to be stirred, and REALLY watch carefully as it tastes horrible if it even just starts to burn.
My first choice for an oil substitute is melted butter, but any liquid oil would sub fine (olive oil might impart too much flavor…).
Of course, the granola would no longer be vegan or raw…but still delicious!
🙂 Katie
Thanks for helping out with that Katie 🙂
I’ve heard both opinions about how good for you granola is – one, that it’s very healthy and fibrous – two, that’s it’s calorific and oily. Which is it??
I am going to go with healthy and full of fibre. If you make it raw like this, and use good quality raw soaked nuts and seeds, and use cold pressed oils, these things are actually beneficial to health. Toasted granola is where you get into trouble. That is carcinogenic with the heated oils, nuts and grains etc
Kitchen worktops guy,
I’m with Tess – Although this granola is incredibly caloric, it will last you a long time before you’re hungry again AND it’s all real food, so I don’t fret calories when I’m eating whole foods. The sweeteners are the only bad part about it, and you could cut those in half and still have a really enjoyable granola. 🙂 Katie
Yes, there is! I am on my second batch now!
We have an almond allergy in the house. Could I make this with a base of another nut? What would you suggest? Walnuts maybe?
slawebb,
You bet! In fact, I often fiddle with the nuts, using either peanuts or cashews along with the almonds. So I would just use 4 c. of ANY nut or even seeds, whatever people like the most, and probably a mixture to vary the texture.
Enjoy!
🙂 Katie
Thanks for helping out with that Katie 🙂