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Granola – Gluten-free, dairy-free, refined-sugar-free

Apr 8, 2018 | Energy Food, Nutrient Dense, Nuts and Seeds, Recipes

This granola is BIG on flavor, texture, and nutrients!

It’s super easy to make. I keep it at home as a staple as well as packaging it up for delicious and nutritious hostess gifts!

I serve it with almond milk and top it with berries. (Others have been known to nibble it straight from the bag!)

Nina’s Nutrient Dense Granola

This makes a lot – aproximately 12 cups! 

INGREDIENTS & HOW TO:

Don’t forget all the post-baking add-ins (at the bottom of the recipe). They are what give the granola a pops of flavor and texture as well as a load more of protein and healthy omega fatty acids.

Use organic wherever you can.

Dry:

  • 7 cups of rolled oats *Use oats marked “gluten free”  if you want this recipe to be strictly gluten-free. Oats are inherently gluten-free, however they are often milled in facilities that process wheat or rye or barely (the three grains that contain gluten). It’s this cross-contamination that can make oats a problem for those of us with gluten sensitivities.
  • 1 cup chopped pecans 
  • 1 cup chopped walnuts
  • 1 cup chopped almonds
  • 1 cup of almond flour (this acts as a binder for the granola – it’s not necessary, but it helps the granola clump together)
  • 1⁄2 cup sesame seeds
  • 1⁄2 cup sunflower seeds
  • pinch of sea salt
  • cinnamon as you like it

Wet:

  • 1 cup natural sweetener  *Use the natural sweetener that you like best and works best for your body. I like a mix of 1⁄2 cup rice syrup and 1⁄2 cup maple syrup, which gives a gentle sweetness with a nice flavor. Honey instead of the maple syrup is lovely too, if you like that flavor more. You can use barley malt, which will give it a molasses flavor or yacon syrup, which will give it more of a caramel flavor. Barley does however contain gluten.
  • 2 teaspoons vanilla
  • 1/3 cup of coconut oil (melted at a very low temp)
  • 1⁄2 cup of juice (look for a no sugar added, and try apple, pear, apple cider, peach. I’ve omitted this and it still works
  1. Mix dry and wet together.
  2. Put it on two large cookie sheets. (I like the cookie sheets with parchment paper for easy clean up)
  3. Bake for 1 hour at 300 degrees. Mix it up several times during the baking. Around 1⁄2 way through baking, put the top tray on the bottom and the bottom tray on the top.
  4. Let it cool and add any or all of the below:
  • 1 cup raisins,
  • 1 cup goji berries,
  • 1 cup dried mulberries,
  • 1 cup golden berries/Incan berries/cape gooseberries (all the same thing),
  • 1 cup hemp seeds,
  • 1 cup chia seeds

Serve with almond mild and fresh fruit. Yum!

 ~ ~ ~ ~ ~

Nina Manolson, MA, NBC-HWC, board certified Health Coach and Psychology of Eating Coach believes that every woman deserves to feel good in her own body. She helps women create a healthy and positive relationship with their food and body so they can love their body and life!  She’s the founder of NinaManolson.com and NourishedWomanNation.com

She helps busy women look and feel their best. She specializes in working with women over 40 who have tried other diets and approaches but are still struggling with their body and food.

She’s the creator of the BODY-LOVE MAP and the recipient of the prestigious Health Leadership Award from the Institute for Integrative Nutrition.

To get your F.R.E.E. ebook: HOW TO BE A WOMAN AT EASE IN YOUR BODY  click here.

 

 

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