It seems like grain free/gluten free is all the rage these days. I’m stumbling across recipes using almond meal or coconut flour in place of white or whole wheat flour almost daily, so last weekend I decided to stock up on some Bob’s Red Mill items while at Ocean State Job Lot (they have the best selection!!) so I could have the necessary ingredients to make some of the recipes I’ve been drooling over.
I had 2 grain free recipes on the dock for last weekend:
While I followed Gina’s recipe for the Grain Free Upside Down Apple Bread to a T, I did change up the Grain Free Granola recipe a bit so that’s what I’m posting for you today!
1 cup raw pecans (or walnuts)– I used raw cashews
1 cup raw pistachios (or almonds)– I used raw almonds
1 pinch sea salt
1/4 cup honey
3 tablespoons butter, ghee, or coconut oil– I used coconut oil
1 teaspoon vanilla extract
1/2 cup unsweetened, shredded coconut– I ran out of this so I skipped it. Next time I’m adding it because I think it would make a great addition
2 tablespoons chia seeds (optional)– I used these- chia seeds make everything better!
1/2 cup chopped dried apricots– I added these because I love dried fruit in my granola!
1. Soak the nuts in water with a pinch of sea salt for 8 hours. Apparently this helps release enzyme inhibitors that make digestion difficult. I don’t have an issue with digestion, but wanted to follow the recipe so I did this. I think you could leave this step out since it does add a lot of time to the recipe.
2. Place the nuts on a cookie sheet and let them dry in a warm, dry space for another 8-12 hours.
3. Heat oven to 225*. Place the nuts in a food processor or blender and process until nuts are roughly chopped.
4. Combine the coconut oil, honey and vanilla and heat until the oil is melted. Add to the chopped nuts. Add in the chia seeds and coconut. The directions said to pulse these in the food processor again, but I didn’t think that was necessary as I like my granola crunchier.
5. Bake for 45-60 minutes, stirring halfway through. Add in your dried apricots (or other dried fruit) once the granola has finished cooking. Serve with almond milk/milk/on it’s own.
I think I could’ve added a little less coconut oil, as the end result was a bit oily, but otherwise, I thought it was delicious! The beauty of this recipe is the fact that you can change it up based on what you have on hand- nuts, dried fruit, other additions, using maple syrup or agave instead of honey… I love that part of the recipe! Next time I would try using maple syrup instead!
I’m looking forward to putting this in my yogurts all week!
If you’re looking for other granola recipes, check these out:
Granola is one of my favorite snacks and I’m happy to add this recipe to the rotation!
Also, here’s a pic of the apple bread- it is delicious! I was very surprised… it’s got just the right amount of sweetness and doesn’t taste “healthy” at all. I love it!
Questions for you: Have you made any grain free changes in your life? Any grain free “must try” recipes you want to share? What’s your favorite dried fruit?