Recently, my food-writer friend, Nancy Matsumoto, sent me a recipe for a spicy nut brittle, which she said was very similar to granola. A few days later, they were sampling a grain-free, nut-based granola at my local natural food store, which seemed similar to the nut brittle recipe, but without the spice. So, after examining the nut brittle recipe and the ingredients on the jar of grain-free granola, I developed my own hybrid version using my favorite ingredients.
This recipe is extremely flexible, so feel free to substitute your favorite sweeteners, nuts, seeds, and dried fruit for any of mine. The only thing I strongly encourage is that you keep the chipotle powder. It adds a really nice pop to the flavor, without being overwhelming, and makes this more than your average granola!
Ingredients:
1 cup raw organic pumpkin seeds
1 cup raw organic sunflower seeds
½ cup raw organic walnuts
½ cup raw organic flax seeds
½ cup raw organic hemp seeds
½ cup unsweetened organic Fair Trade coconut flakes
½ cup organic raisins or other unsweetened dried fruit
¼ cup organic chia seeds
¼ cup organic sesame seeds
¼ cup organic maple syrup
2 tablespoons organic coconut sugar
2 tablespoons melted organic Fair Trade coconut oil
½ to 1 tsp organic chipotle powder (depending on your taste)
½ teaspoon organic vanilla extract
¼ teaspoon Hawaiian black salt or sea salt
Equipment:
Large Bowl
Large Spoon for mixing
Measuring Cup
Measuring spoons
Baking sheet
Parchment Paper
Preheat the oven to 350°F. Line the baking sheet with parchment paper. Combine all of the ingredients in a large bowl and stir until all ingredients are evenly coated. Spread mixture evenly on the parchment-covered baking sheet. Bake for 25-30 minutes (check at 25 minutes), until lightly browned, stirring halfway through.
Cool, then transfer to an airtight container. It will keep for up to one week unrefrigerated, but it probably won’t be around that long, because it’s so delicious!
You can eat this with milk, like regular granola (it’s especially delicious with cashew or coconut milk). You can also enjoy it straight up as a snack, or serve it on top of yogurt or ice cream. Enjoy!
Make approximately 10 1/2 cup servings
