Serves 5 cups
15 Minutes
40 minutes
Granola is one of those classic breakfasts or snacks that has been hijacked by the packaged food industry. Most brands are loaded with inflammatory oils and refined sugar and are masquerading as a healthy convenience food. Here’s a grain-free version with no sugar that is full of vitamins and minerals.
Ingredients
- ¼ cup chickpea brine (from a can of chickpeas)
- ¼ cup cashew butter
- ¼ cup filtered water
- ½ cup maple monk fruit sweetener
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons maca powder
- ⅛ teaspoon Himalayan salt
- 1 cup raw pecans, chopped
- 1 cup raw walnuts, chopped
- ½ cup raw hazelnuts, chopped
- ½ cup raw almonds, sliced
- ¼ cup shredded coconut, unsweetened
- ¼ cup raw pumpkin seeds
- ¼ cup hulled hemp hearts
- ⅓ cup whole flax seeds
- ⅓ cup chia seeds
Preparation
1
Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2
In a large bowl, add chickpea brine, cashew butter, water, monk fruit sweetener, cinnamon, nutmeg, maca powder, and salt. Using a stand or hand mixer, start on low and mix for 2 minutes, then increase to the highest speed for 8 more minutes.
3
In another large bowl, add the pecans, walnuts, hazelnuts, almonds, coconut, pumpkin seeds, hemp hearts, flax seeds, and chia seeds. Pour the wet mixture on top of the dry mixture and fold to coat well.
4
Spread the mixture evenly onto the lined baking sheet and bake for 20 minutes. Stir a bit and flip the baking sheet around to ensure even baking, then bake for another 20 minutes.
5
Remove from the oven and let cool completely, then store in a container with an airtight seal at room temperature. Granola will keep for up to 2 weeks.
Using a delicious variety of nuts and seeds, cashew butter, and only monk fruit as a sweetener, this Grain-Free Chewy Granola is a great option to have on hand so you don’t reach for processed junk foods when hunger strikes. Keep a small container at your desk or in your car for a quick snack.
This recipe uses chickpea brine which whips up like egg whites and helps all the ingredients in this recipe stick together while still remaining the crunchy and chewy texture that we all love. The healthy fats, protein, and fiber in this granola will fill you up and give you brain power. You’ll get a variety of minerals from the nuts and seeds, as well as omega fatty acids from the hemp, flax, and chia seeds.
Preheat the oven to 300°F. Line a baking sheet with parchment paper.
In a large bowl, add chickpea brine, cashew butter, water, monk fruit sweetener, cinnamon, nutmeg, maca powder, and salt. Using a stand or hand mixer, start on low and mix for 2 minutes, then increase to the highest speed for 8 more minutes.
In another large bowl, add the pecans, walnuts, hazelnuts, almonds, coconut, pumpkin seeds, hemp hearts, flax seeds, and chia seeds. Pour the wet mixture on top of the dry mixture and fold to coat well.
Spread the mixture evenly onto the lined baking sheet and bake for 20 minutes. Stir a bit and flip the baking sheet around to ensure even baking, then bake for another 20 minutes.
Remove from the oven and let cool completely, then store in a container with an airtight seal at room temperature.
Granola will keep for up to 2 weeks.
Nutritional analysis per ¼ cup serving: calories 192, fat 16.9g, saturated fat 2.3g, cholesterol 0, fiber 4g, protein 5.5g, carbohydrate 7.3g, sodium 16mg, sugars 1.6g