Grain-Free Granola

Image © Chay Wike

Prep Time

30 minutes

Number of Servings

Makes 5 cups (serves 15)

Recipe Source

The Kitchen Commune by Chay Wike ($34.95, Flashpoint, 2024)

Ingredients

¹⁄₄ cup coconut oil
1 Tbsp maple syrup
1 Tbsp vanilla extract
1 cup raw silvered almonds
1 cup raw walnut halves
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
¹⁄₄ cup almond flour*
1 tsp ground cinnamon
Generous pinch of sea salt

Directions

Preheat oven to 325˚. Line a large baking sheet with parchment paper.
In a small saucepan, melt coconut oil. Add maple syrup and vanilla extract.
In a large bowl, combine and mix all nuts and seeds.
Pour wet ingredients over nut-andseed mixture. Stir everything together using a rubber spatula, making sure to coat it well. Add almond flour, cinnamon, and salt and stir again.
Spread mixture out evenly over prepared baking sheet and roast for 10 to 13 minutes, until toasted and fragrant. Keep an eye on it to make sure it does not burn.
Remove granola from oven. Allow it to cool completely before transferring it to a few airtight glass containers or mason jars. Store for 2 weeks in the pantry or up to a month in the fridge.
Serve over yogurt, or just simply eat it with cold milk and honey. It can also be scooped out to snack on as well.

Nutrition Info

260 Calories, 8 g Protein, 0 mg Cholesterol, 7 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 3 g Fiber, 24 g Total fat (5 g sat), 101 mg Sodium, ★★★★ Vitamin E, ★★★ Phosphorus, ★★ Magnesium, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Folate, Iron, Zinc

Preparing a meal is an act of love for yourself and the ones you share it with.

In this stunning cookbook, Chay Wike, author of the home cooking and lifestyle blog The Kitchen Commune, offers a guide to reclaiming your health and nourishing your family and friends with easy, delicious, allergen-friendly recipes for all seasons.

With gorgeous photographs and brilliant swaps and tips, the recipes within are endlessly customizable and will inspire readers.

bookshop.org

Contributor

Chay Wike

Chay's path to healing began after the birth of her second child, when she was diagnosed with multiple autoimmune conditions, digestive issues, and, eventually, Lyme disease.

Following a string of doctor visits, confusion, and failed medication attempts, Chay decided to take matters into her own hands and reclaim her health naturally. She has since mostly recovered using the undeniable power of functional nutrition and lifestyle medicine.

She attended cooking school in Los Angeles in 2009, created the food-focused wellness blog The Kitchen Commune in 2018, and became a certified integrative nutrition health coach in 2020.