In my series of 5 Ideas That Completely Changed the Way I Eat, the first idea “Say No to Crack“, was about making better choices at breakfast time, so I thought it would be appropriate that my first recipe on the blog be one of that can help with that choice.
I fell in love with this granola when I went gluten-free and dairy-free 3 years ago. The great thing about this recipe is that I used absolutely no refined sugar!
Listed under “ingredients” are the ones I used in the picture, but to add variety to my routine, I often substitute some of the nuts and seeds. If you have a nut allergy then you can use buckwheat, and your choice of seeds. This recipe can also be made raw, but since I am currently travelling and my food dehydrator is half-way across world, I only have times for cooking.
1 cup of raw organic sliced almonds (or any other nut of your choice)
1 cup of raw organic walnut pieces (or any other nut of your choice)
1/2 raw organic pumpkin seed (or any seed of your choice)
1/2 raw organic sunflower seed (or any seed of your choice)
1/3 cup unsweetened shredded coconut
A generous amount of cinnamon (this depends on your taste)
1/2 cup of pitted Medjool dates
2 teaspoons water
2 tablespoons maple syrup (or honey)
1 tablespoon coconut oil (melted)
Preheat the oven to 225 degrees celsius. Grease a large baking sheet.
In a blender or food processor, mix dates and water until it forms a paste. In a medium mixing bowl combine the rest of the ingredients. Add the date and water mixture to the nut mixture. Make sure all the nuts and seeds are well coated with the honey and coconut oil (you may need to add a bit more honey or maple syrup, depending on the nuts you used).
Spread the mixture on the baking sheet and bake for 25 mins. With a spatula, mix and flip the granola mixture and bake for another 25-35 minutes. Turn off oven and let the granola sit in the warm oven for 2 hours.
Serve as a cereal with sliced or dried fruit, and coconut or almond milk, or just eat on its own as a tasty treat. Store the granola in your fridge for up to a week.
For a more salty taste you can add 1 teaspoon of salt before baking.
Can’t wait to hear your feedback on this one. If you are enjoying these recipes and posts, then please don’t forget to share them.
Thanks for reading!