First off, let me be clear in stating that I am not posting this recipe because I am one that believes in cutting out carbs. I am, in fact, a person that loves carbs/grains so much that sometimes I like to try recipes like these to avoid over-eating my daily carbs! 😉 But I do know a lot of people eat grain free out of medical need or lifestyle preference and so I hope that many of you can benefit from me sharing this recipe!
Thanksgiving will soon be here so I’m getting in all the “fall flavors” as much as I can before winter hits! This grain-free granola is full on taste and relatively low in carbs (10 grams per serving). For those of you who miss the crunchiness of morning cereal or otherwise crave a lot of texture, this recipe is for you! Nuts and seeds are soaked overnight to reduce anti-nutrients. Coconut flakes add rich flavor (and healthy fats), and dates or golden raisins add just enough sweetness to this fall favorite! Enjoy!
½ cup flaxseeds
1 cup pumpkin seeds
1 cup walnuts, chopped
2 cups almonds, chopped
1 cup golden raisins or 1 cup pitted dates
¼ cup coconut oil, melted
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
¼ teaspoon allspice
½ teaspoon sea salt
1 cup unsweetened, shredded coconut
Place nuts and seeds in a large bowl, cover with water, and soak overnight. Place raisins or dates in a separate bowl, cover with 1 cup water, and soak overnight.
(The next day) In a strainer, drain and rinse nuts and seeds and discard soaking water.
Place raisins or dates, along with their soaking water, in a food processor and puree until smooth. Add nuts and seeds to raisin or date puree in food processor and pulse until they resemble the consistency of granola. Briefly pulse in coconut oil, vanilla, spices, and salt to incorporate.
Transfer mixture onto two large baking sheets Bake for 45 minutes in oven at 250°F.
Top with shredded coconut, and mix well to combine. Cool completely then store in airtight container for 7–10 days.
Nutritional Info (per serving):
Net Carbs: 12 grams
Fat: 32 grams
Protein: 10 grams
Recipe Source: Mark’s Daily Apple