Paleo friendly, keto friendly, grain free granola.
I can't tell you how much I missed good old granola. I live relatively grain free and find eating granola, even in small amounts, kicks in my cravings for grains so I have held off for a long time. There are recipes for nut-based granola substitutes, but most I have seen include artificial sweeteners and at the end of the day I just couldn't justify it.
One day I had enough and dove into my pantry to create my own. My solution did NOT disappoint and is now a staple in my kitchen. Here's how I did it!
What You'll Need:
1/2C Sliced almonds
1/2C Coconut Flakes
2 Tbsp Ground Flax Seed Meal
2 Tbsp Sweetener of Choice
2 Tbsp Butter or Ghee
1 Tbsp Coconut oil
2 Tsp Ground Cinnamon
1/2 tsp Vanilla Extract
1/8 tsp salt
How to Prepare:
In a food processor, start with the most dense nuts and work to the softest. You will be adding them into the processor in steps so you don't want to over-chop them.
You will want to add in the ingredients in the following order, pulse a few times, but not so much that they are finely chopped. There should still be some visible chunks as you add in the next ingredient.
Start with the walnuts and pulse a few times until they are broken up, but still have some big chunks.
Next add the pecans and do the same.
Add the sliced almonds, pulse a few times again.
Then add the coconut flakes and pulse until they are mixed.
Add the ground flax seed meal and sweetener at the same time and pulse until both have been well distributed through the mixture.
In a separate bowl melt the butter and coconut oil and add the ground cinnamon, vanilla extract and salt. Pour this mixture into the food processor and pulse until it has been evenly distributed.
On a baking sheet lay out some parchment paper and pour the mixture onto it, patting it down to a thin even layer. Bake at 325 for about 12-15 minutes until the edges start to brown and the cinnamon is very fragrant. Let cool, avoiding eating it all from the tray before it's finished. Store in a sealed container.