I always try and find ways to eat less process foods and take the time to make my own if at all possible. Store bought granola for instance, has to include preservatives and sometimes, coloring; as well as the use of natural flavors, which can be hidden inflammatory substances. This recipe is an inspiration from an IIN classmate and friend. I have made a few changes, but the original recipe can be found at www. email@example.com, Elisabet Corominas, from her Raw Food Cooking Class. Check her out for more awesome recipes.
- 2 Cups sliced Almonds, raw unsalted
- 3 Cups GF, if possible, Old Fashioned Oats, uncooked
- 1 Cup Walnuts, raw, chopped if desire
- 1 Cup Pumpkin Seeds, unsalted, shelled and raw
- 1 Cup raisins, dark, or gold
- 1 Cup Shredded unsweetened Coconut, raw
- 12 Dates, remove seed and diced into small pieces, raw
- 1 Cup Coconut Oil
- 2Tbsp. Pure Vanilla Extract
- 1/2 Cup Pure Maple Syrup
- 1/2 Cup Saigon Cinnamon Powder
- 4 Tbsp. Raw Cacao Powder
Pre-Heat Oven 275 degrees. Mix all the ingredients together, wear some gloves and use your hands to blend all the ingredients well. Use a Large Deep Cookie Sheet coated with some coconut oil. Spread the granola mixture evenly across the pan. Place in the oven and use a mid sized spoon to rotate and turnover the granola every 20 mins. Be sure to watch and make sure not to burn the granola. Some ovens temperature vary. Roast granola for 60 minutes. When finished , let granola completely cool for 1-2 hours. Store granola in glass mason/canning jars with lids, or air-tight containers of choice. Last 2 weeks on shelf when stored properly and 1 month in refrigerator , stored properly. Can be eaten alone, with almond milk, yogurt, or ice cream. It’s my favorite topping over my Blueberry Bliss Overnight Oats. Yields approximately 10 pint jars.
Enjoy, for more recipes and healthy tips and coaching, follow my FB Page @ Healthy Brain Happy Body.
Love and Light, Healthy Gipseegirl! 💕