I’m a bit addicted to granola lately. Grain-free granola, that is. That’s right, no grains. I know, it doesn’t seem possible or right to have granola without oats, but I’m telling you this version is fabulous and so healthy. Think no sugar and no added fat. Oh yes. Something you can just munch away on guilt free.
I was first introduced to the idea of grain free granola by Kelly Brozyna from Spunky Coconut. Kelly’s family is gluten, dairy and refined sugar free. Well, not her family exactly. That’d be weird. But their diets. And Kelly has become a master at creating yummy meals that are good for you. I’ve tried a few myself and am in love with her granola. I’ve made her Vanilla Almond Strawberry and Chai. Both delicious. But yesterday, I had a hankering for Apple Cinnamon Granola. And that my friends, I came up with all on my own. Okay. Let’s be honest. I used Kelly’s recipe as a guide.
Here’s what I did.
Sugar Free Apple Cinnamon Granola
4 Cups of Soaked Nuts* (I used 2 C almonds + 2 C walnuts)
-Chop these guys in your food processor. You want there to biggish chunks, so don’t chop too long. When you have 4 Cups of chopped nuts, move on to the next step.
Now add the following to your nuts and mix:
1 Cup unsweetened shredded coconut
1 Cup unsweetened apple sauce
20 drops vanilla creme stevia (if you use regular stevia, just add a tsp of vanilla)
1/4 xylitol (Kelly would use coconut sugar)
1/2 Cup almond meal (you could make this yourself by pulverizing your soaked almonds to a meal in your food processor)
In a small bowl mix:
2 TBSP chia seed meal (throw your chia seed into your coffee grinder to make the meal)
1 TBSP cinnamon
1/2 tsp salt
Now mix nut mixture with cinnamon mixture. Spread on your dehydrator sheets. Dehydrated on 115 degrees for 6-8 hours. You know, until it’s the consistency you like. I like crunchy and chewy.
Don’t have a dehydrator? Get one. No seriously, it is well worth the money. I use mine all the time to make my Crispy Nuts. And last year when we had an over-abundance of apples on the farm, I made an outrageous amount of fruit leathers. Both boys adored them. Don’t tell them I said they adored a food. They’ll just deny it. You can also use it to rise bread without all the fuss or make yogurt. Yogurt is tricky business otherwise.
Anyway, I digress. If you don’t have a dehydrator, you can use your oven if it can heat at 115 degrees. Mine has a manual override button, so I think I could do it. So, go ahead and try baking your granola at the lowest possible setting in your oven. It’ll be okay. Just know if it’s hotter than 150 degrees, you’re going to lose a bit of the nutritive value of your nuts. Too much heat will cook out the good enzymes. Just saying.
I have found that this granola doesn’t last for more than two days. And that’s not because it goes bad. I eat it. That’s right. All by myself. I usually just eat it right out of the jar by the handfuls. But I also tried it on a bowl of plain Greek Yogurt and it was divine. By the way, I sweetened my yogurt with some stevia and a touch Frontier’s Alcohol Free Vanilla Flavoring. You could just use vanilla. That is if you aren’t going Anti-Candida Diet and all.
*Don’t know what soaked nuts are? Stay tuned. I’m working on a blog about them for tomorrow.
Happy Granola(ing), my friends.