Well Refined's Grain-Free Granola
Need a re-boot on your granola? I did too.
Need for crunch
I wanted granola that was less sweet but still crunchy. This one fits the bill!
It’s the brain child of my Dr. Katie Detox partner Courtney Evans of Well Refined. She’s a master in the kitchen at finding delicious ways to make yummy, healthy food.
Fat is key
Ever look at the nutrition label of grocery-store granola? Store-bought granolas are generally sugar bombs to our bodies, often making us more hungry than before we ate them. This is because sugar on its own doesn’t fuel us effectively.
What’s the key to making granola that satiates? Replace the traditionally high-glycemic parts like honey and raisins with more fat, like coconut, coconut oil, nuts and seeds.
ingredient control
I definitely recommend making your own granola so that you have ingredient control. (That’s a Coach Courtney-ism that I love - and it’s the biggest benefit of home cooking!) Ingredient control is the idea that you have CONTROL over what goes into your food, which allows you to make better choices. There’s a reason that takeout from the local place generally tastes better than what you make at home - it’s because they are putting stuff in their food that tastes good but isn’t all that great for you.
pantry staples
Good news: there’s a good chance you already have most (or all!) of these ingredients in your kitchen or pantry already. If you don’t, just substitute. It will still taste great!
INGREDIENTS
2 c raw pecans and cashews, mixed
1 c unsweetened flaked coconut
1 c raw pumpkin seeds
3/4 c raw sunflower seeds
1/4 c sesame seeds
1 + 1/4 c hemp seeds
1 + 1/4 tsp ground cinnamon
1/2 tsp sea salt
1/4 c coconut oil
1/4 c maple syrup (less is more)
1 tsp vanilla extract
1/4 tsp pure almond extract
DIRECTIONS
Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper.
Combine all nuts and seeds in a food processor and pulse until lightly chopped.
Transfer to a bowl and add the seeds, coconut, cinnamon and salt.
In a small bowl combine the melted coconut oil, maple syrup and two extracts.
Add the oil mixture to the nuts and seeds and stir to coat well.
Transfer to a prepared baking sheet and spread evenly. Bake for 16-18 minutes until everything begins to brown (be careful not to burn).
Stir to mix when first out of the oven and let it cool. Mixture will be crunchy when cooled.
Store in an airtight container.
Enjoy!
