I finally made granola! Not eating gluten, grains and sugar means our house is seriously lacking in snack options sometimes. We had my husband's fabulous Mom and Sis as guests this weekend and what could we offer them? String cheese and peanuts. Needless to stay we made a quick 7-Eleven stop for our hungry lovelies. This granola serves as a delicious and satisfying snack over yogurt.
This recipe is altered from one found at Elana's Pantry (posted way back in 2007!) and it is just delicious. I really liked the finished product, even though it was a bit different from Elana's recipe. I used what I had on hand and ended up finishing a lot of different bags of nuts that have been sitting around for quite a while- so I loved that! This particular combination worked extremely well, but certainly change things up and experiment!
Grain Free Granola
1 C almonds
1 C walnuts
1 C macadamia nuts
1 C sunflower or pumpkin seeds
1 C pre-soaked raisins (simply measure raisins and cover with water at least 15 minutes before use- discard the soaking water).
1 C shredded coconut
1 T vanilla
1-2 T cinnamon
1/2 tsp salt
2 T melted butter or coconut oil
2-4 T honey
Preheat the oven to 250 (the low heat is key to not burning the nuts)
In a vitamix or food processor, blend the nuts, seeds, cinnamon and salt.
Make sure to stop every few seconds and stir or shake the mixture- I got a lot of it stuck on the bottom near the blades, almost turning it into nut butter.
In a separate bowl, melt the butter and mix in the honey, vanilla and soaked raisins.
Pour the blended nut mixture into a large mixing bowl and mix with the butter, honey, vanilla and raisins.
Stir well and taste for cinnamon and sweetness, adjust as necessary.
Spread over two baking sheets lined with parchment paper.
Bake 40-45 minutes depending on desired crunchiness- or how long you can wait...