Grain Free Chocolate Chip Granola

Monday, July 17, 2017

makes 3-4 cups

What You Need
1 cup cashews, raw
1 cup pecans, raw
1/3 cup almond flour
1 cup pumpkin seeds, raw
1/3 cup almond butter
3 TBS coconut oil
2 TBS maple syrup
4 TBS chia seeds
1/2 TSP vanilla extract
1/2 TSP sea salt
1/2 TSP cinnamon
1/3 cup chocolate chips, I prefer these Enjoy Life semi-sweet chocolate mini chips (paleo friendly)

Directions
1. Preheat your oven to 300° and line a rimmed baking sheet with parchment paper.
2. Using a food processor, process the cashews, pecans, and pumpkin seeds until they are sightly broken up. Be careful not to over process!
3. In a small pan over medium heat, melt the almond butter, coconut oil, maple syrup, and vanilla extract. Once melted, set aside.
4. Place the processed nuts, almond flour, chia seeds, salt, and cinnamon into a large bowl. Mix well.
5. Pour the liquid mixture over the nuts and mix well.
6. Spread the mixture evenly onto the parchment lined banking sheet and then place in the oven.
7. Cook for 20 minutes and then rotate the tray. Cook for another 20 minutes.
8. Remove from oven and sprinkle with chocolate chips. Let completely cool and then serve!

* Keep in airtight container in the fridge. 

| via Rachl Mansfield
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