Savory Curry Granola With Coconut Oil Nuts And Seeds Recipes

NUT-AND-SEED GRANOLA

Nut-and-Seed Granola image

We left the oats out of this low-carb, low-sugar granola. Our taste testers were split on the level of toastiness: Some liked the granola golden brown, while others liked a deeper, more robust version. Just follow the recipe's visual cues (and your nose) for your preferred doneness.

Provided by Food Network Kitchen

Time 1h20m

Yield 7 servings (1/3 cup per serving)

Number Of Ingredients 9

Ingredients

1/4 cup pure maple syrup
2 tablespoons extra-virgin olive oil
1 cup sliced skin-on almonds
1/2 cup pecans, roughly chopped
1/4 cup unsweetened shredded coconut
3 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon ground flaxseed
1/4 teaspoon kosher salt

Steps:

Position an oven rack at the bottom of the oven, and preheat to 325 degrees F.
Whisk the maple syrup and oil together in a large bowl. Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat.
Spread the mixture out on a baking sheet, and bake for 20 minutes. Remove it from the oven, and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more. Let cool. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

Nutrition Facts : Calories 150 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 45 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 5 grams

CHEWY GRANOLA BAR (NO NUTS, PEANUTS, SEEDS OR COCONUT

Chewy Granola Bar (No Nuts, Peanuts, Seeds or Coconut image

My son and I are allergic to nuts, peanuts, seeds and coconut. I have to find creative ways for us to snack. Food.com will not accept kaniwa or I had to write the recipe with quinoa. Please replace quinoa with kaniwa. Kaniwa does not contain saponins so it does not need to be rinsed before use.

Provided by Nado2003

Categories < 30 Mins

Time 20m

Yield 16 bars, 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups rolled oats
1/2 cup quinoa
2/3 cup honey
2 teaspoons vanilla
4 tablespoons oil
1/3 cup dried cranberries
1/3 cup raisins
1/4 cup fig (chopped)
1/2 cup mini chocolate chip

Steps:

Please note, recipe uses kaniwa, not quinoa, as kaniwa does not contain saponin and doesn't need to be rinsed before cooking. Please replace quinoa with kaniwa.
Preheat oven to 350 degrees.
Spread oats evenly onto ungreased baking sheet, do same for kaniwa.
Bake both for 10-15 minutes until oats is toasty brown.
Pour oats and kaniwa into large mixing bowl.
Line 8x8 or 9x9 pan with non stick foil or parchment paper.
In saucepan combine brown sugar, honey, vanilla and oil. Bring to slow boil over medium heat while stirring occassionally.
Pour liquid mixture over oats and kaniwa. Add the dried fruit to the oats and kaniwa bowl and mix until coated.
Put content into prepared pan and pressed firmly into place with a piece of wax or parchment.
Remove paper. Sprinkle mini chocolate chips over mixture. Use same wax or parchment paper and press firmly into pan. Leave paper in place and let cool for about 1 hour.
Remove granola from pan and cut into 16 pieces with a sharp knife. Put 2 bars in each snack bag and refrigerate until you are ready to eat.

Nutrition Facts : Calories 375.1, Fat 12.7, SaturatedFat 3.2, Sodium 5.5, Carbohydrate 63, Fiber 4.9, Sugar 33.3, Protein 6.2

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