Granola is one of the foods many people miss on a grain-free diet. But you don’t have to feel deprived anymore! This recipe is a quick and easy way to make a crunchy granola without using oats. Your family will love this!

Who ever said that granola has to have grains? Well frankly, by definition, granola has traditionally been made with grains that are baked until crisp. It became a staple in the American diet in the 1800’s and was originally called granula. Of course cereal companies like Kellogg jumped on this popular food item and made its use widespread.

The hippies made it very popular and it remains today, as a health food. Unfortunately, most commercial granola cereals, bars and snacks are anything but healthy because they are full of sugars and grains that have not been soaked or properly prepared for better digestion. There are other undesirable additives as well.

This recipe can be used as a base for other varieties by simply using different nuts and/or seeds and different dried fruits. I used what I had on hand for this particular recipe, but if you have already prepared nuts and seeds of other varieties, feel free to substitute them. Just be sure to use soaked nuts and seeds. Read more about why you need to activate nuts and seeds (and all grains and legumes).

Grain-Free Coconut Raisin Granola (Paleo, GAPS, SCD)

Ingredients

• 1 cup blanched almonds (previously soaked and dried)(where to buy soaked nuts)
• 1 cup pecans (previously soaked and dried)
• 1 cup coconut flakes (unsweetened) (where to buy)
• 2 Tbsp coconut oil (where to buy coconut oil)
• 1 Tbsp honey (optional)
• 1/2 cup organic raisins
• 1 tsp sea salt (where to buy salt and spices)
• 1 tsp ground cinnamon

Equipment

• Food processor (where to buy a food processor)
• 1 large flat cookie sheet or 2 smaller ones (where to buy)
• Parchment paper (where to buy parchment paper)

Instructions

1. Add the almonds and pecans to the food processor and process for 30 seconds or so until it is smaller pieces
2. Add the coconut flakes and process for 10 seconds
3. Add the honey if using, the coconut oil, the raisins, salt and cinnamon and mix to combine well
4. Spread the mixture onto the cookie sheet lined with parchment paper
5. Spread as evenly as possible
6. Bake on 200 degrees F for about 30 – 40 minutes
7. Keep an eye on it and gently stir it every 10 minutes or so to brown all sides
8. Add to coconut yogurt or SCD yogurt, coconut pudding, Paleo chocolate pudding or just eat plain
9. Refrigerate or freeze in containers

Tip: I usually double the recipe to fill 2 cookie sheets and put the extra away in the freezer for future use.

Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: Approximately 2 – 3 pints

 Shared at: Hearth & Soul Hop, Real Food Wednesday, Gluten Free Friday