Grain-Free, Pumpkin, Spice Granola

Servings: 5
Preparation Time: 15 minutes

Ingredients:

• 2 1/2 cups raw nuts, chopped (I used almonds, pecans and walnuts)
• 1/3 cup pumpkin seeds
• 3/4 cup coconut chips, (optional, replace with nuts or it may be too soupy)
• 2/3 cup almond flour
• 1/4 cup vanilla protein powder, (optional or add more flour)
• 1 teaspoon lucuma, (optional)
• 1/2 teaspoon vanilla
• 1/4 cup maple syrup or honey
• 1/2 cup pumpkin puree
• 1/8 cup almond butter
• 1 1/2–2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• couple dashes of salt

Directions:

Combine the chopped nuts, seeds, coconut, protein powder, almond flour, lucuma, all the spices, and salt in a bowl and mix well.

In a separate bowl, combine the pumpkin puree, almond butter, liquid sweetener, and vanilla.

Combine the two bowls and stir until all the dry ingredients are coated.

Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, and then turn down to 115 until desired crunch is obtained. I left it in there for 24 hours.

For oven method, place on a parchment-lined cookie sheet and bake at 175–200 degrees F until desired crunch is obtained. Stir every so often to cook evenly.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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• 2 cups raw almonds
• 1 1/2 cups raw walnuts
• 1/2 cup psyllium husk (could replace with more almond flour)
• 1 cup almond flour*
• 1 cup coconut chips, flakes or shreds
• 1/2 cup vanilla protein powder
• dash of sea salt
• 3/4 cup overripe bananas, mashed or pureed (about 2 small)
• 1/8 cup roasted almond butter
• 3/4 cup honey
• 1 teaspoon vanilla extract

Directions:

In a food processor or hand chopped, grind the nuts down to desired chunkiness. I prefer smaller pieces.

In a large bowl, combine the nuts, husk, flour, coconut, protein powder, and salt.

In a small bowl, combine bananas, almond butter, vanilla, and honey.

Pour the banana mixture over the nut mixture and stir until mixture is coated.

Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.

For oven method, place the mixture in a thin layer on parchment-lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Variations:

Replace some of the nuts for unsalted peanuts and the almond butter for peanut butter.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Homemade, Fruit and Nut Granola with Chia Seeds and Coconut

Servings: 20
Preparation Time: 20 minutes

Ingredients:

• 2 cups coconut oil
• 1 cup honey
• 8 cups old-fashioned oats
• 2 cups shredded coconut
• 1 cup dried cranberries
• 1 cup dried cherries
• 1 cup golden raisins
• 1 cup walnuts (soaked if possible)
• 1 cup sliced almonds (soaked if possible)
• 1 cup sunflower seeds (soaked if possible)
• 1 cup pumpkin seeds (soaked if possible)
• 1 cup chia seeds
• 2 teaspoons vanilla
• 2 heaping tablespoons cinnamon

Directions:

Preheat oven to 250 degrees.

In a saucepan, melt the coconut oil and honey together over low heat. Whisk until combined. Remove from the burner and stir in the vanilla.

You will need two large bowls or one huge bowl. Place the oats, coconut, dried fruit, nuts, and seeds in the bowl(s). Sprinkle the cinnamon over the dry mixture and stir to combine.

Pour the honey/coconut oil mixture over the dry ingredients and stir until everything is coated.

Grease your baking sheets with coconut oil, pour the granola mixture onto a baking sheet, and spread out into a single layer.

Bake for 45–60 minutes, stirring occasionally. You want the granola to be golden brown. The granola will still seem wet when you take it out after an hour, but it dries out and gets crunchy after it sits. Careful not to overcook it, as the dried fruit gets a weird burnt flavor.

Store the cereal in a glass jar in the fridge to keep it fresh and keep the nuts and seeds from going rancid.

Recipe and photo submitted by Jessica, Denver, CO.

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