Ultimate Granola
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Special thanks to Kathy Smart, TV Host, Chef and Nutritionist of Live the Smart Way TV show – North America’s first gluten free TV cooking show – for contributing this tasty breakfast granola recipe.
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“The impact of eliminating gluten from the diet, even for non-celiac people is increased energy, sleeping better at night, less brain fog and a lot of people experience weight loss. The key to success is staying away from packages with a Gluten-Free label and focusing instead on fresh food,”- Erika Weissenborn B.Sc. FNH, CHN
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SERVINGS: 20
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INGREDIENTS
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🌰 1¼ cups gluten free steel cut oats
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🌰 1¾ cups gluten free rolled oats
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🌰 1 cup Holy Crap Apple Cinnamon or Natural Superseed Blend
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🌰 1⅓ cups whole, raw almonds
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🌰 ¾ cup raw sunflower seeds
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🌰 ¾ cup shredded, unsweetened coconut
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🌰 1¼ cups chopped pecans
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🌰 1¼ cups peanuts with skins
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🌰 1 cup walnut pieces
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🌰 ½ cup (120 g) whole, raw sesame seeds
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🌰 ⅓ cup whole, raw pumpkin seeds
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🌰 ½ cup coconut oil, melted
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🌰 ½ cup agave nectar
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🌰 ½ cup maple syrup
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🌰 4 tsp vanilla extract
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DIRECTIONS
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▶︎ Preheat oven to 250°F. Line a baking sheet with parchment paper.
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▶︎ In a large bowl, mix all dry ingredients together until well combined.
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▶︎ In a separate bowl, whisk together agave nectar, maple syrup, and vanilla extract.
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▶︎ Pour melted coconut oil over the dry ingredients and mix well. Add the liquid mixture and stir until well mixed.
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▶︎ Spread the granola evenly on the baking sheet and bake, stirring every 15 minutes, until golden brown and very fragrant, about 1 hour.
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▶︎ Remove the granola from the oven and allow granola to cool on the baking sheet. Store in an airtight container at room temperature for up to 2 weeks.
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