Grain Free Granola
Servings 10
Ingredients
- 6 cups nut pulp or almond meal/flour (I use leftovers from homemade nut milk)
- 6 whole/raw brazil nuts
- 1 cup/whole/raw almonds
- 4-6 whole/pitted medjool dates
- 1 tbsp raw honey
- 1-2 tbsp non alcoholic vanilla extract
- 1 tbsp ghee
- 2 tbsp untoasted, unfiltered sesame oil
- 2 tbsp coconut oil
- spices to taste (I used cinnamon, cumin, nutmeg)
- 1/2 tsp salt (more or less to taste)
- 1 cup/whole/raw pecans
- 1/2 cup coconut flakes
- 1/4 cup flax meal
- 1/4 cup hemp seeds
- 1/4 cup chia seeds
Instructions
- Pulse almond/nut meal in your food processor. If you are using almond flour, you may want to add about 2 tablespoons of water. The nut pulp I used was frozen and still contained some moisture from when I made nut milk.
- Add brazil nuts, almonds, dates, honey, vanilla, oils, spices and salt to your food processor. Process until nuts are roughly chopped and ingredients are well incorporated.
- Add the remaining ingredients and stir with a spatula or spoon.
- Spread onto your parchment or dehydrator sheet evenly. Press in to compress the granola so it is not too crumbly.
- If using a dehydrator, place a mesh screen on top and add something heavy like a big platter or glass baking pan.
- Set your dehydrator to 110 degrees Fahrenheit and let it set for 18-24 hours. Check periodically the center for moisture.
- Once the edges are dry but not firm and crumbly, gently turn over your granola so it dehydrates evenly.
- Turn up the temperature to around 135 degrees Fahrenheit and let it finish for about 4 or more hours.
- Once you notice the center is completely dry and firm, it is ready!
Notes
If you are making this in the oven and do not have a dehydrator, you may want to separate it into two blocks instead of one. That way it will dry out more evenly. Turn on your oven to the lowest setting, around 200 degrees fahrenheit or less and let it rest for several hours. Periodically check the dryness and if any browning occurs. For evenness, you may want to prop your oven open slightly and periodically rotate the granola.
Grain Free Granola
Servings 10
Ingredients
- 6 cups nut pulp or almond meal/flour (I use leftovers from homemade nut milk)
- 6 whole/raw brazil nuts
- 1 cup/whole/raw almonds
- 4-6 whole/pitted medjool dates
- 1 tbsp raw honey
- 1-2 tbsp non alcoholic vanilla extract
- 1 tbsp ghee
- 2 tbsp untoasted, unfiltered sesame oil
- 2 tbsp coconut oil
- spices to taste (I used cinnamon, cumin, nutmeg)
- 1/2 tsp salt (more or less to taste)
- 1 cup/whole/raw pecans
- 1/2 cup coconut flakes
- 1/4 cup flax meal
- 1/4 cup hemp seeds
- 1/4 cup chia seeds
Instructions
- Pulse almond/nut meal in your food processor. If you are using almond flour, you may want to add about 2 tablespoons of water. The nut pulp I used was frozen and still contained some moisture from when I made nut milk.
- Add brazil nuts, almonds, dates, honey, vanilla, oils, spices and salt to your food processor. Process until nuts are roughly chopped and ingredients are well incorporated.
- Add the remaining ingredients and stir with a spatula or spoon.
- Spread onto your parchment or dehydrator sheet evenly. Press in to compress the granola so it is not too crumbly.
- If using a dehydrator, place a mesh screen on top and add something heavy like a big platter or glass baking pan.
- Set your dehydrator to 110 degrees Fahrenheit and let it set for 18-24 hours. Check periodically the center for moisture.
- Once the edges are dry but not firm and crumbly, gently turn over your granola so it dehydrates evenly.
- Turn up the temperature to around 135 degrees Fahrenheit and let it finish for about 4 or more hours.
- Once you notice the center is completely dry and firm, it is ready!
Notes
If you are making this in the oven and do not have a dehydrator, you may want to separate it into two blocks instead of one. That way it will dry out more evenly. Turn on your oven to the lowest setting, around 200 degrees fahrenheit or less and let it rest for several hours. Periodically check the dryness and if any browning occurs. For evenness, you may want to prop your oven open slightly and periodically rotate the granola.
Copyright secured by Digiprove © 2018 Aimee Hockett
Leave a Reply