Grain Free Granola Recipe

Granola is yummy and easy and fast and crunchy and salty and sweet. Of course, you love it! But, it's hard to find a tasty and digestible option. I created this recipe based on another recipe I saw on the web many years ago. I have adapted it over the years, and it is still a favorite in our house.

However, I don't eat much of it. Upon the initial autoimmune protocol elimination I did in 2011, I often re-introduced seeds and nuts. Or, I should say, I just went back to eating them. I mean, seeds and nuts are a health food, right?

For those first years, I never properly re-introduced foods. I just ate things that were "good" when I completed my elimination timeline.

Over the last two years, I have come to see that not all of those "good" foods were actually good for me!

That is also true for you. Therefore, the most important thing to know about eating, is to know exactly what is good for you!

And, you can count on that to change over time. You will be more sensitive to foods and over time become less sensitive to foods. You will be ok with something when you're 30 and not when you're 40. You will feel bad eating a "health" food and great eating a less-optimal food. It's always changing!

In my programs, I teach you how to understand what your perfect diet is today. And, how to know when that changes. It's such powerful knowledge!!

Seeds and nuts are hard to digest for most people. If you have any digestive dysfunction, you probably get bloated and crampy when you eat seeds and nuts. You probably even poop undigested seeds and nuts (that's expensive poop, one of my Dr's said). The truth is, unless you are soaking, sprouting, rinsing and then eating your nuts, you're not getting much out of them. A little, but notta lot. Bummer, right?

So what can you do about it? Well, for one, you can soak your nuts. Optimally, you soak them for several hours, rinse them and then decide your application. If wet, you can make milk or other purees. If you want them crunchy, you need to dehydrate them and then create granolas, nut butter, etc.

See this downloadable PDF chart for optimal soak timing.

This is the only way to reduce the "anti-nutrient," phytic acid. This phytic acid does not allow your body to break down the seeds or nuts. It protects them in the wild, so they can last through winter and not begin to grow and die. It also, therefore, diminishes mineral (nutrient) absorption. By soaking and rinsing, you give your body a better chance to optimize what you can get from seeds and nuts. *This is also true and present in grains and legumes.

Even when soaked or sprouted, I do not use seeds and nuts as a primary source of fulfillment or nutrition. I also do not recommend them in large quantities, or at all, for people who are trying to heal their guts. They can still be a challenging food to digest... and, we rely on them too much, especially for snacking! They are not a part of the autoimmune protocol, so if you are AIP, this recipe is not for you.

If you feel good with limited seeds and nuts... Should you make and taste this granola, yes! Should you eat a lot in one sitting, no! Will you want to because it is so darn good, yes!

Just know, you have been warned. Take it easy with the seeds and nuts to notice how that may support you. If you have any resistance or revelations, let me know in the comments (or click reply on the blog email).

xo, B


By: Brandi Mackenzie | Yields 2 Quarts | 16 Servings

Ingredients 3 cups Soaked^ Seeds and Nuts of your choice* 1 cup Hazelnut Flour* 1 cup Shredded Unsweetened Coconut 2 tablespoons Unsweetened Cocoa Powder 1 teaspoon Saigon Cinnamon 1/2 cup Coconut Oil, melted 1/2 cup Honey 1 teaspoon Vanilla Extract

Method 1. Preheat oven to 325F degrees. 2. In a large bowl, combine all dry ingredients mixing well. 3. In a small bowl, combine all wet ingredients. 4. Pour wet ingredients over dry, stirring with spatula to ensure an even coating. 5. Place mixture on parchment lined baking sheet, spreading thin and evenly. Bake in oven for 20 minutes. 6. Remove from the oven and stir well, reducing risk of burn on bottom layer. 7. Place back in the oven for 5-10 minutes, until deeply golden but-not-too-dark brown. This last five minutes could make or break your granola.  Depending on your oven, pan and altitude, the time will vary.  Please watch carefully in these last minutes so that you do not over-cook the granola. 8. Remove baking sheet from oven and spread granola onto a new pan, to cool.  Granola develops its crunchiness as it cools, so you may place in freezer for 10-15 minutes if serving right away, for best texture. 9. Serve as cereal atop yogurt or in milk, use as topping for ice cream or applesauce, or simply enjoy on it's own!  Store, refrigerated, in air-tight glass container for up to several weeks (but believe me, it won't last that long!!).

*For nut allergies, use a combination of seeds for the crunchy stuff, including sunflower, pumpkin and sesame seeds. Use the tuber, tigernuts, to replace the hazelnut flour. You can purchase tigernut flour on Amazon (sneak peek at my Members Only Amazon shop: click pantry to view this and other food products) or through Organic Gemini.

^You can purchase previously soaked and dehydrated seeds and nuts from several retailers, on Amazon, and in the bulk section of several Whole Foods stores (they may also be labeled germinated).