Grain, Nut Free
I love the “Crunchy Granola” stereotype referred to in this article from the Elephant Journal.
I also super love crunchy granola. There are literally endless possibilities when you make your own granola. This is one of my favourites. You can add nuts if you like, but I leave the nuts out of this one so my daughter can take it to school (nut-free). You can double batch this and it freezes well in an air tight container.
This makes a great snack when eaten as is and of course it’s perfect for breakfast with nut milk such as Almond Milk, Cashew Milk or Seed Milk.
I don’t usually go out of my way for organic citrus. As long as it’s from the USA I’m usually happy UNLESS I am zesting it. If I am going to eat the skin, I want it to have the least amount of junk on it as possible so I prefer organic. I still aim for American though. I have concerns about organic from half way around the world.
Ingredients:
- ¼ cup maple syrup (or honey if that’s what you have)
- ²∕₃ cup coconut flakes
- ²∕₃ cup pumpkin seeds
- ²∕₃ cup sunflower seeds
- zest of one orange
- ¼ tsp ground cardamom
- 1 tsp vanilla extract (link)
- pinch of sea salt
Instructions:
Granola for breakfast with nut milk!
- Preheat your oven to 350 F.
- Line a baking sheet with parchment paper. Use two baking sheets if you’re doubling the recipe.
- Mix everything except the syrup in one big bowl and make sure everyone is mixed together.
- Add the syrup. Mix again.
- Once everything is super sticky and combined well, place on your baking sheet with parchment. Press flat with a spoon or spatula.
- Bake for 20 minutes. I don’t stir this one because I like one big flat sheet. Watch your granola, you don’t want it to burn. Unfortunately every oven is different, so check frequently.
Food Uncomplicated 