Kristy and I are experimenting with intermittent fasting and less grains in our diet. We've been eating like this over the last couple of months and we will share our experience with you in another month or so when we've been doing it long enough to see results or not. Trying to reinvent recipes without grains is not always easy. I love, love granola, so that is one food that I've been experimenting with without any grains. This maple nut granola is my very favorite and I eat it with my non dairy milk, or I will use it with coconut yogurt and berries. It is so delicious but also very filling so you won't eat a lot at one time. We're also increasing our healthy fat intake and this granola is perfect! We hope you'll give it a try and we'll be sharing more non grain recipes with you soon.
Grain Free Maple Nut Granola
1 1/2 cups flaked coconut
1/2 cup sliced almonds
1/4 cup pumpkin seeds
1/2 cup walnuts or pecans or a mixture
1/4 cup ground flax
1/4 cup hemp seeds
1t vanilla (we used powdered)
1/2t sea salt
1/2 cup dates, chopped
3T coconut oil, melted
1/4 cup pure maple syrup
1/2-1t maple extract
In a large mixing bowl, add coconut, almonds, pumpkin seeds, flax, hemp seed, vanilla, cinnamon, sea salt and dates. Stir until mixed.
In a small bowl, blend coconut oil, maple syrup, and maple extract. If you're using vanilla extract, you'll want to add it here. Blend well and pour over dry mixture.
Put granola on a mesh dehydrator sheet and dehydrate until done. I usually keep my dehydrator at 145 degrees for about 16 hours. If you want to keep it lower, you'll have to dehydrate longer. You can also dehydrate in your oven at the lowest temperature, place on top rack, and keep the door ajar. Check often and stir so you won't burn it. You could also cook in the oven at 325 degrees. I've never done granola in the oven, so I'm not sure how long it will take.
Store granola in the refrigerator as this will keep it crunchy.