Grain Free Granola Vegan Paleo Refined Sugar Free Recipes
GRAIN-FREE GRANOLA (VEGAN + PALEO + REFINED SUGAR-FREE)
This recipe produces perfect clusters and tastes absolutely incredible. It is 100% grain-free so it works for gluten-free and paleo diets. I love to snack on it or use it to top my smoothie bowls, yogurt, parfaits and chia seed pudding. It is full of plant-based protein and important nutrients to fuel your day.
Provided by Elaine Gordon
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl combine all the dry ingredients using a large wooden spoon. Mix in the wet ingredients (maple syrup, coconut oil and vanilla extract). Stir until the dry ingredients are fully and evenly coated. Transfer the granola mixture onto the prepared baking sheet and spread out into one thin even layer.
- Bake for 30 minutes tossing halfway through.
- Allow it to sit at room temperature for an hour before breaking it up into granola clusters/chunks. The longer you allow it to sit untouched the better the clusters will be..
- Store in a large glass mason jar or container with a lid at room temperature for up to one week.
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- Preheat the oven to 300 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine all ingredients well. Transfer the mixture to the lined baking sheet and spread into an even layer using a spatula.
- Allow the granola to cool completely on the baking sheet before enjoying (at least 15 minutes). Once cooled, granola can be stored in an airtight container for up to two weeks.
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- Chop the nuts and seeds. Using a knife or a food processor, roughly chop the nuts and seeds. If using a food processor, pulse the nuts first, then add the seeds.
- Mix the ingredients. Add the chopped nuts and seeds, coconut, cinnamon, and salt into a large mixing bowl and stir to combine. Pour in the maple syrup and coconut oil, and fold until all the the nuts and seeds are thoroughly coated. Don't add the dried fruit, if using, until the granola is done baking.
- Bake (baked version only). Preheat the oven to 300°F/150°C. Divide the mixture in half and spread out evenly onto a parchment paper-lined baking sheet. Bake until golden brown, about 30 minutes, stirring every 10 minutes or so to prevent burning,
- Dehydrate (raw version only). Set the dehydrator to 115°F/46°C. Divide the mixture in half and spread out evenly onto a dehydrator tray. Dehydrate until lightly golden, 10-12 hours.
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- In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and salt.
- In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
- Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries and roasted sunflower seeds, and stir.
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