Grain-Free Granola

A few weeks ago I found this recipe for Grain-Free Granola, and today I finally had the chance to try it. It was definitely a success! This is the third GAPS-legal granola I’ve made in the last few months, and definitely my favorite. Very nutty :-).

I love the technique of partially-grinding the nuts in the food processor, and it really does add to the texture. Try it for yourself! I made a few very minor tweakings to the recipe, but the main idea I definitely kept the same. Below is what I did:

Grain-Free Granola

(Yield: approx. 2 quarts)

2 cups almonds
2 cups walnuts
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup unsweetened shredded coconut
1/3 cup sesame seeds
1/2 stick butter (coconut oil for dairy-free option)
1/2 cup honey (next time I’ll do 1/3 cup – this was plenty sweet!)
1-1/2 teaspoons vanilla

Preheat oven to 300 degrees Fahrenheit.

Pulse the 2 cups of almonds a few times in a food processor. Some pieces will be much finer than others, which is what you want – a mixture of sizes and texture. Transfer almonds to a large mixing bowl. Repeat with the walnuts. Add seeds and coconut to the bowl and mix well. In the meantime, combine butter and honey over low heat until combined; remove from heat and stir in vanilla. Pour over the nut mixture and stir well.

Pour granola onto a buttered, walled cookie sheet and spread out evenly. Bake in the oven for 20-30 minutes minutes until you can smell the nuts roasting, stirring once or twice. Stir frequently while it cools, and transfer to a container to continue cooling and stirring, to prevent clumping. Enjoy!