Saturday, December 21, 2013

Grain-free Granola 2.0.

About a year ago I made some delicious grain-free cinnamon raisin granola for the first time. It was seriously delicious. So recently I went to go make some, and the search bar in my blog wasn't working... anyone else having this problem?!  So I ended up wingining it, trying to remember just what I did, and it came out great!  Even better than the first version if I do say so myself.

This grain-free granola is crunchy, toasty, and packed full of flavor!  Everyone in your family will love it, and they will all have a hard time believing that yeah, there are no oats in here!  You could even make a batch of this granola, put it in cute little jars, and give it away as Christmas gifts!  But everyone just might hound you for the recipe ;)  No worries, feel free to share!

PS - If cinnamon and raisins aren't your thing, try another spice combo, like cranberries and cardamom, or nutmeg and dried blueberries, or apricots and cloves! Feel free to switch it up to your liking.

These were filled to the tippy tippy top, BUT I ate some ;)

Grain-free Granola 2.0.
    makes 2 gallon sized mason jars full (even with extensive recipe sampling ;)
    * these ratios are generalized, really just throw all your favorite nuts combination in a large bowl; for instance, I didn't use cashews or peanuts, but feel free to use these if you wish

1/2 cup each:
    sesame seeds, sunflower seeds, whole macadamia nuts*, whole pecans, whole walnuts
1 cup each:
    pumpkin seeds, whole pecans, sliced almonds, raisins
1 cup each:
    ground macadamia nuts*, ground pistachios, ground walnuts
1-2 cups  organic coconut "chips" (largely flaked coconut)
1 cup  organic shredded coconut (small little shreds of coconut, not traditional sized flakes)
2  large eggs
1 - 2 Tbsp  cinnamon
1/3-1/2 cup  brown rice syrup
~1/4 cup  runny honey

To make your yummy granola:
  1.  Preheat oven to 375 degrees; mine was non-convection.
  2.  Combine nuts, coconuts, cinnamon, brown rice syrup, and honey.  Mix together. Add in both eggs and stir well with a wooden spoon.
  4.  On two parchment paper lined baking sheets, spread the mixture evenly between two pans.
  5.  Bake at 375 for 10-15 minutes. Watch it, uneven ovens may burn.  Stir well.  Bake another 10 minutes or so.  Stir.  Depending on your oven, you may need another a longer or shorter time. For me, it varies a little on every batch.
  6.  When done, remove from oven and let cool on pans. The granola will crisp up considerably as it cools and even more after you put it in jars and taste it the next day.

*My macadamia nuts were roasted and salted, so I did not add salt to the recipe. If you don't have any pre-salted nuts in your mixture and they are all raw, I suggest adding a teaspoon or two of salt, to your taste.

I cannot be held responsible for any granola-lovers who ingest too much granola during the making of this recipe. WARNING - This granola is dangerously good. Serve it straight out of the jar as a snack, with some cold raw milk or coconut milk in the morning like "cereal" or even on top of your favorite greek yogurt or ice cream. Or even a fruit parfait!  Use as you would any "regular" granola, but be aware that this granola is substantially more calorie dense, so you can eat way less and still feel just as satisfied ;)

Yum! Enjoy :)

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