Well, Fall has officially come and Pumpkin spice, spiced everythang is in full effect! One of my favourite things to snack on this time of year is warm spiced foods, like apple crumbles, ginger snaps and of course granola. Granola is one of those things that we always grew up with and enjoyed so many different ways; on top yogurt with fruit & honey, with almond milk as a cereal, sprinkled on frozen yogurt or ice cream, or just by itself as a snack.
While there are so many granolas on the market right now, I learned at a young age how to make my own, as my mom taught us how to make crumble toppings with oats for our fruit crumbles, so I just tweaked the recipe to make straight up granola instead. Nowadays, I am a little more mindful of how many grains I consume and how often, so experiment with a nut-only versions of granola; I am NOT saying that oats are bad for you, as they have a lot of nutritional benefits, I just balance out how many grains I consume every day for my personal dietary needs 😉 One of my experiments yielded this gem of a recipe that I am so excited to share with you today! It is relatively easy enough to make and is super yummy as well J
Now since this specific recipe today is all nut based, you will want to bake this on a low temp to reduce burning and it also helps keep nutrition higher. I provide directions for baking AND using a dehydrator as well, so you have options. Now, let’s dig into to the super yummy, fall inspired treat J
Spiced Grainless Granola
1 cup raw almonds
½ cup brazil nuts
¼ cup macadamia nuts
¼ cup pecans
¼ cup cashews
½ cup maple syrup
2 tbsp. ground flax seeds
1 tbsp. vanilla
1 tbsp. ground cinnamon
½ tbsp. ground ginger
½ tsp ground nutmeg
½ tsp pink Himalayan salt
¼ tsp ground clove
¼ tsp turmeric powder
½ cup shredded coconut, unsweetened (optional)
- Preheat oven to 275°
- Place all the nuts in a glass bowl and cover with filtered water + a pinch of salt. Ideally, you will want to soak the nuts overnight, changing the water once. I will talk all about the benefits of soaking nuts in another post but the Coles notes version is that soaking them makes them easier to digest.
- Drain the nuts and pat dry on a cookie sheet lined with paper towel.
- Once dried, place all the nuts in a food processor and pulse until they are nice and crumbly, and slightly larger in texture.
- Remove the lid of the food processor bowl then add the maples syrup, vanilla, all of the spices including the turmeric), and Himalayan salt. Pulse again until well combined and closer to a granola texture.
- Remove the blade then empty the contents into a bowl. Fold in the shredded coconut.
- Spread your granola mixture evenly on a parchment paper lined baking sheet, packing it in tightly. If you have a dehydrator, spread the mixture onto a few parchment covered trays in thin layers.
- Bake on 275°for 60 minutes; turn the pan at the 30 minute mark. If using a dehydrator, dehydrate on 120°for 24 hours, turning 2-3 times.
- Remove from oven or dehydrator and break up the granola into pieces while still warm.
- Fold in the flax seeds to the warm granola and then allow to cool on the tray. The granola will become more crisp as it cools.
- Let it cool completely, then store in an airtight jar, in a cool dry place for up to 3 weeks. If you live in a humid and hotter climate, consider storing the granola in the fridge for the same time period.
You can enjoy this granola on its on as a snack or with your milk and/or yogurt of choice, for brekky 😉