Food & Drink Health

Grain Free Granola



I’ve been a very bad blogger, but you will have to admit I’m a great commenter. I made this granola awhile ago and I’ve been meaning to post it. I wanted to take pictures of the beautiful canister I put it in, but this morning I officially ate it all. Oops.

I combined a couple of recipes and I think it was super yummy (1, 2). I soaked the nuts and seeds for 6 hours because I just averaged all the soak times from this chart.

All ingredients are raw.

2 cups of sunflower seeds
2 cups of walnuts
2 cups of almonds
1 cup of sesame seeds

1 cup of chia seeds
1 cup of raw shredded coconut
1 teaspoon ground cinnamon, or to taste
Generous dash of sea salt
1/2 maple syrup
1/4 cup unrefined coconut oil

Soak all the nuts for 6 hours. Mix the rest of the ingredients together with nuts. Spread out on cookie sheet lined with parchment and put in a 150 degree oven for 6-12 hours. 

I know it sounds like a ton of time, but it goes by super fast.

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7 Comments

  • Reply
    La Boheme
    May 20, 2011 at 2:11 PM

    Looks delicious, now wonder you ate it all! 🙂 Craving some granola now!

  • Reply
    Colleen
    May 21, 2011 at 10:07 AM

    yum…I want some! Have you heard that Trader Joe's 'raw' nuts are actually pasteurized? There's some law in California that states that almond growers have to pasteurize all almonds. The only truly raw almonds (at TJs) are the almonds from Spain–where they don't have the ridiculous law. The raw food people are all up in arms. So…no need to soak the almonds– the others are pasteurized too, but I haven't discovered whether or not it's worth soaking them.

  • Reply
    Desi McKinnon
    May 21, 2011 at 10:08 AM

    all nuts in the state of california are pasteurized unless your growing them. the soaking helps with the natural pesticides that are on the outside of the nut. it's supposed to help with digestion.

  • Reply
    blake
    May 24, 2011 at 9:00 PM

    yes, you are a good commenter 🙂 good granola-ist too.

  • Reply
    betty
    May 24, 2011 at 9:34 PM

    Yum! Seeing this post reminded me that I'd bookmarked Lauren Soloff's recipe.

    I made hers verbatim for my cooking club this weekend, and it was a HIT! So tasty.

    That combination of flavors reminds me of Palm Springs…!

  • Reply
    Ann Marie
    June 7, 2011 at 9:19 AM

    mmm. mmm. mmm! i'm totally going to have to make this!

  • Reply
    Colleen
    June 19, 2011 at 9:52 AM

    Here's a link with some interesting info on the subject: http://www.thenourishinggourmet.com/2009/09/q-a-should-we-soak-almond-flour.html
    the pasteurization process might actually take away the need for soaking for that reason… it seems like there are varying opinions–

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