Grain Free Granola Galore

Ingredients
  • 120g 2 Cups Coconut Flakes
  • 75g ¼ Cup Yacon Syrup
  • 100g ½ Cup Coconut Oil, melted
  • 76g ½ Cup Almonds, roughly chopped
  • 76g ½ Cup Cashews, roughly chopped
  • 76g ½ Cup Pumpkin Seeds
  • 76g ½ Cup Sunflower Seeds
  • 65g ½ Cup Walnuts, roughly chopped
  • 60g ½ Cup Pecans, roughly chopped
  • 60g ½ Cup Blanched Almond Flour*
  • 38g ¼ Cup Sesame Seeds
  • 27g 2 Tbsps Chia Seeds
  • 26g 2 Tbsps Flax Seeds
  • 15g 1 Tbsp Vanilla Extract
  • 5g 2 tsps Ground Cinnamon
  • 4g Zest of 1 Lemon
  • 1g 1 tsp Freshly Grated Nutmeg
  • 3g ½ tsp Unrefined Salt
  • 130g 4 Egg Whites
  • All ingredients above except for the yacon syrup (see directions below)
Instructions
  1. Preheat the oven 180C / 356F.
  2. In a large bowl, mix all dry ingredients until well combined.
  3. In a small bowl, mix wet ingredients, yacon syrup, coconut oil and vanilla extract.
  4. Add wet ingredients into dry and mix well to combine thoroughly.
  5. On two prepared oven pans lined with baking paper, evenly distribute the wet granola. Ensure the granola has pockets of separation to allow the heat to crisp up the granola.
  6. Bake granola for 15 minutes total. After 8 minutes turn the pan around and flip the granola. Bake for another 7 minutes.
  7. Once baked, allow to cool completely. This is an important step so that the granola starts to firm up (straight out of the oven it will be soft.) Break into small pieces if pieces are too large.
  8. Place cooled granola into a glass jar with a lid and place on the counter top, or in the refrigerator where it will become even harder and crunchy.

For the 100% no sweetener / sugar option:

  1. In a mixing bowl with an electric hand mixer, or a stand mixer with the whisk attachment beat egg whites until soft peaks form.  Fold egg whites into dry granola mixture in a bowl.  Stir gently until dry mixture is coated.
  2. Lay out granola mixture on a prepared baking paper lined oven tray. Bake at 120C / 248F for 40 €“ 50 minutes (oven times vary) stirring every 20 minutes, or until golden brown. This bake time is longer than the granola using the yacon syrup, but will be well worth it in the end!
Notes:
  • Blanched Almond Flour* I use Bobs Red Mill super fine almond flour from blanched whole almonds.
  • Storage: Grain free granola lasts for up to one month in an airtight sealed container in the fridge.

Source: PRISCILLA SOLIGO

Skip to content