GRAIN FREE, SUGAR FREE GRANOLA
With my 3rd annual sugar free challenge coming up in less than one week, I’m busy whipping up sugar free recipes in my kitchen:) This grain free, sugar free granola turned out so complex and delicious, plus its packed with protein and healthy fats to keep blood sugar levels balanced yet is sweet enough to satisfy those cravings that come up during this challenge (for more on my sugar free challenge read here).
I have a bit of a granola obsession. I love mixing it with berries, Yoso cultured coconut yogurt and almond butter or just snacking on it by the handful!
The problem with store bought granola…
The problem with store bought is the high amounts of sugar. Even if they are using naturally occurring sugars, it’s often way to much. Which is fine if you only have a serving size, but can’t ever seem to keep it to 1/2 cup of granola! I tend to eat half of the bag so the sugar content adds up fast:) Store bought granola (especially the organic local brands that I love) are often expensive so making it yourself is a great way to save a few bucks and to know what’s in your food. WIN WIN
Why grain free?
I have been trying to add more balance to my diet and part of this balancing act is reducing the amount of carbs I have everyday. I often starts my day with a massive bowl of oats, so snacking on granola made of oats seems like overkill. I made this recipe specifically for snacking on during my sugar free challenge so wanted to make it higher in healthy fats and protein:)
Special ingredient–almond pulp.
In this recipe, I used almond pulp to help give the granola some texture. I make my own almond milk (I modify this recipe for sugar free > easy almond milk) so I always have almond pulp I am trying to use up. If you don’t have any almond pulp in your fridge, sub almond meal or skip it all together. If you are planning on making almond pulp, make sure you dry all the moisture out of it. I do this by heating it up in my cast iron pan for 20 minutes on low heat on the stove.
This granola is great for:
- breakfast with fresh fruit and yogurt
- after school snack for kids
- pre and post workout mini meal
- simple lunch with almond milk
- grabbing handfuls when you need a little boost! lol
Basically, it’s a lifesaver on a sugar free challenge as it seems like most of the go-to snacks have added sugar, at least you’re good to go with this granola:)
WHAT YOU NEED
- 1 cup cashews (as you can see, I went with leaving them whole but you could chop them as well!)
- 1 cup walnuts
- 1/2 cup pumpkin seeds
- 3/4 buckwheat groats
- 1 cup of coconut chips (or flakes would work)
- 2 tbsp of hemp hearts
- 1 cup of almond pulp (sub almond meal or leave out altogether).,
- 1/3 cup coconut oil
- 1 tbsp cinnamon
- 1 tsp of ginger
- 1 tsp of nutmeg
- 1 tsp of sea salt
- 7-8 drops of vanilla stevia
- 1tsp of vanilla
WHAT TO DO
- Preheat the oven to 350 degrees
- Combine the coconut, cashews, walnuts, pumpkin seeds and buckwheat groats in a large baking pan. I roast all my nuts and seeds without any sauce or spice on it as I prefer to add in afterwards and you’ll see why:)
- Roast the nuts and seeds for approximately 25 minutes, please make sure to mix the granola every 5 minutes or so for even roasting and flavour. Depending on your oven and baking dish, you may need more or less time. Just be careful NOT to over roast them!!!!
- In a small saucepan, melt coconut oil and add the spices, vanilla and stevia.
- Once the nut and seed mixture is cooked and cooled down a bit, it’s time to combine everything.
- In a large bowl, combine the cooled nut and seed mixture with the almond pulp, hemp hearts and warm spiced coconut oil mix. Stir evenly. Taste and see if it needs more sea salt or cinnamon… I like mine spicy so added a touch more nutmeg to mine.
- Allow the granola to completely cool before storing in glass jars.
- ENJOY!
Going sugar free can be challenging so being prepared is key to a successful sugar detox:) This granola really helps!
xoxo
Rebecca