Today’s been a tad busy, but I finally got around to making homemade “granola”. It’s oat free, can be made dairy free, and spices can be added if desired. I love granola in general, especially homemade, but it tends to be too crunchy for my liking and and heavy on the spices and sweetener.
Which is why I love using honey in paleo and GAPS recipes, I’m able to control how much to use and it helps with the final texture. But how can honey be used to make “granola” when it’s not low carb? True, it is 17g of carbs per 1Tblsp serving, but as long as you don’t consume too much every day(per the GAPS Diet code, as I call it) you will be fine. And truly, I have been! Still losing weight a year later and I love to bake with it or have some in my warm lemon water. Those 17g of carbs haven’t impeded my progress, so everything in moderation.
Why did I choose honey for this recipe? Aside from it’s antibacterial, antioxidant, and anti-fungal properties, I knew that during the baking process the honey would give the best end results due to it’s natural fructose content. Not over baking it was a good idea too! Honey has a so much to offer us, but not just any honey will do. Specifically, we need to be using raw unfiltered honey. It does have a stronger flavor that some may find unpleasant, but it has the most to offer health wise.
So here’s what you’ll need:
3 c chopped walnuts, or 1 1/2 c walnuts & 1 1/2 c whole almonds
2 c unsweetened coconut
5 Tblsp ground flax seed
5 Tblsp roasted & salted pepitas
5 Tblsp roasted, salted, and shelled sunflower seeds
3/4 c raw unfiltered honey
2 Tblsp organic butter or ghee
Optional: dried unsweetened cranberries, golden raisins, or dried blueberries
Optional Seasoning: pumpkin pie spice, cinnamon and ginger
Optional Nuts: whole or chopped pecans, sliced almonds, cashews, macadamia nuts
Preheat oven to 300 degrees.
In a large bowl, combine all the ingredients together. Folding seemed to have worked best in my favor, in making sure that everything was evenly coated.
Spread out onto a lined half sheet pan and bake for 30 minutes. This will result in a chewier texture. Bake a little longer if you want it to be crunchy.
Let it cool completely before storing into food safe jars/container.
The yield for this recipe will depend on how much you plan to consume. We all ate roughly 1/2 cup servings(I had mine with unsweetened almond milk, as pictured above). You can easily measure out less into snack bags and keep to add on top of yogurt, put into your child’s lunch box, or have as a snack for on the go.
And I know in my directions I don’t say “stir every 10-15 minutes”, that’s because I didn’t stir mine. If you want to, go for it. Stirring it while baking will uniformly crisp up the “granola”. But I hope you’ll give this version a try and let me know what you think!
TGIF, have a great weekend!!