Granola | grain-free

I love this granola!

This recipe was introduced to the StoneTree team at one of our quarterly meetings - thanks, Dr.Tara!

Not only is it delicious, but it is grain-free and the sweetness can be modified each time you make it (which is the brilliance of home-made vs. store-bought!). I have thus far only used maple syrup, and will soon try honey in its place - stay tuned.

INGREDIENTS

3 cups almonds (or 2 cups slivered/chopped almonds plus 1 cup almond meal)

3/4 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/4 cup chia

1 cup unsweetened shredded coconut

1 tbsp cacao/cocoa powder

Pinch of salt

Cinnamon to taste

1/2 cup coconut oil, melted

1/2 cup maple syrup

2 tsp vanilla (I learned from a french baker to always double the vanilla, so this has been doubled from the original recipe 😉)

DIRECTIONS

Preheat oven to 325 F. Line baking sheet with parchment paper.

Pulse 3 cups whole raw almonds in food processor until partially chopped (omit if using slivered/chopped almond option)

In large bowl combine dry ingredients.

In separate bowl (I use a measuring cup) combine all wet ingredients. Stir into dry ingredients and mix well - until items are nicely coated.

Spread mixture onto parchment.

Bake in oven for ~40 minutes, stirring occasionally, until lightly browned all through.

Remove and let cool. (It gets crunchier as it cools.)

You may also enjoy adding:

• cacao nibs

• hemp seeds

• dried fruits