Nutty Crunchy Grain-Free Granola

Share this post:


Print Recipe
Nutty Crunchy Grain-Free Granola
This granola recipe is versatile, because you can use whatever nuts, seeds, dried fruits and sweeteners/binders you want. The first time I made it, I couldn’t decide whether to use honey or molasses, so I used both! Couldn’t decide between pecans and walnuts, so … both! For the fruit, I went with cranberries because it was the only dried fruit I had on hand that didn’t require chopping. (Prunes, anyone?)
nutty grain-free granola
Course Snacks
Prep Time 10 minutes
Cook Time 20-22 minutes
Servings
servings
Course Snacks
Prep Time 10 minutes
Cook Time 20-22 minutes
Servings
servings
nutty grain-free granola
Instructions
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Mix nuts, seeds and coconut in a large bowl.
  3. Mix in dried fruit.
  4. Add coconut oil, sweetener (syrup, honey or molasses) and salt, and mix thoroughly with your hands.
  5. Spread mixture evenly in jelly roll pan. Granola should be no more than an inch thick.
  6. Bake 20-25 minutes, stirring every 8-10 minutes.
  7. Allow to cool before breaking into pieces.
  8. Store in air-tight container.
Share this Recipe
Share this post:

Maple Almond Butter Cookies

Share this post:

Maple Almond Butter Cookies

Print Recipe
Maple Almond Butter Cookies
I first made these yummy cookies in 2009. You’ll find the original recipe on my other blog, Suzy & Spice. Back then, I didn’t understand the importance of healthy oils or good photography. 🙂
Course desserts
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course desserts
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In large bowl, combine almond butter, maple syrup, coconut oil and vanilla or almond extract until well blended.
  3. In separate bowl, mix flour, baking soda and salt. Add to wet ingredients, along with almonds and fruit, and stir until just combined. Let sit 5 minutes.
  4. Roll heaping tablespoons of dough into balls, flatten to about 1/3 inch and place onto cookie sheet.
  5. Bake 8-10 minutes.
  6. Let cool for a couple of minutes, then move cookies to wire rack.
  7. When completely cool, store in airtight container.
Share this Recipe
Share this post: