Grain-Free Granola

Grain-Free Granola
Prep Time
30 minutes
Number of Servings
Makes 5 cups (serves 15)
Ingredients
  • [q: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
  • [q:1/4] cup almond flour*
  • 1 tsp ground cinnamon
  • Generous pinch of sea salt
Directions
  1. Preheat oven to 325˚. Line a large baking sheet with parchment paper.
  2. In a small saucepan, melt coconut oil. Add maple syrup and vanilla extract.
  3. In a large bowl, combine and mix all nuts and seeds.
  4. 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.
  5. 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.
  6. 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.
  7. 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, [nut:4] Vitamin E, [nut:3] Phosphorus, [nut:2] Magnesium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Folate, Iron, Zinc

Chocolate-Cherry Granola with Almonds

Chocolate-Cherry Granola with Almonds
Prep Time
50 minutes
Number of Servings
8 cups
Ingredients
  • [q:1/2] cup vegetable oil, plus additional for oiling pan
  • [q:1/4] cup maple syrup
  • [q:1/3] cup coconut sugar
  • [q:1/3] cup unsweetened cocoa powder
  • 1 Tbsp vanilla extract
  • [q:1/2] tsp salt
  • 5 cup old-fashioned rolled oats
  • [q:1 1/4] cup sliced or slivered almonds
  • 8 oz bittersweet or semisweet chocolate, chopped
  • 8 oz dried cherries
Directions
  1. Preheat oven to 325°.
  2. Line a rimmed baking sheet with unbleached parchment paper. Lightly brush paper with a small amount of oil. Set baking sheet aside.
  3. Whisk the [q:1/2] cup of oil, the maple syrup, coconut sugar, cocoa powder, vanilla, and salt together in a large bowl. Add oats and almonds until well combined.
  4. Transfer mixture to prepared sheet, spreading it across surface in an even layer. Press mixture down firmly with a stiff metal spatula until it’s compact.
  5. Bake for 35 to 40 minutes. Granola will be firm and fragrant.
  6. Allow granola to cool on baking sheet for 1 hour. Break granola into pieces. Stir in chocolate and cherries. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Info
466 Calories, 12 g Protein, 64 g Carbohydrates, 8 g Fiber, 21 g Total fat (4 g sat), 80 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), E, Magnesium, [nutrition:2] Vitamin B2 (riboflavin), Iron, Zinc, [nutrition:1] Potassium

White Chocolate Strawberry Almond Granola Bark

White Chocolate Strawberry Almond Granola Bark
Deep and sweet flavor with a satisfying crunch.
Number of Servings
Serves 8
Ingredients
  • 2 cups Ezekiel 4:9 Sprouted Whole Grain Cereal
  • 1 cup freeze-dried strawberries
  • 2 cups dairy-free white chocolate
  • [q:1/2] cup unsweetened coconut flakes
  • [q:1/2] cup sliced almonds
  • 1 tsp vanilla extract
  • [q:1/3] tsp almond extract
  • [q:1/2] cup honey or maple syrup
  • [q:1/3] tsp coconut oil
Directions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Add the cereal to a large bowl. Mix in the coconut flakes, sliced almonds, vanilla extract, almond extract, honey, and coconut oil until combined.
  3. Spread out onto a baking sheet lined with parchment paper. Bake for 25 minutes. Let cool completely and set aside.
  4. Melt the white chocolate using a double boiler or the microwave.
  5. Using a new baking sheet lined with parchment paper, pour over the melted white chocolate and spread out evenly.
  6. Immediately sprinkle over granola and the strawberries before it begins to set.
  7. Let set in the freezer for minimum of 10 minutes.
  8. Break into pieces to serve, and enjoy!
Nutrition Info
Made with honey: 603 Calories, 11 g Protein, 9 mg Cholesterol, 94 g Carbohydrates, 48 g Total sugars (43 g Added sugars), 10 g Fiber, 23 g Total fat (13 g sat), 252 mg Sodium, [nut:5] Vitamin B1 (thiamine), [nut:4] Iron, [nut:2] Vitamin B3 (niacin), [nut:1] Vitamin B2 (riboflavin), Vitamin B12, Vitamin C, Vitamin E, Calcium, Phosphorus, Potassium

Coconut-Almond Granola

Coconut-Almond Granola
Prep Time
[q:3 1/4] hours
Number of Servings
8
Ingredients
  • 5 cups rolled oats (not instant)
  • 1 cup dried coconut flakes
  • [q:1/2] cup coconut oil
  • [q:1/2] cup honey
  • [q:1/4] tsp salt
  • 1 cup sliced almonds
Directions
  1. Add oats and coconut flakes to the insert of a 6-quart slow cooker.
  2. Stir in oil, honey, and salt. Be sure all oats are coated with oil and honey.
  3. Cover slow cooker and cook on High for 3 hours, stirring every 30 minutes. Remove lid during last hour of cooking.
  4. Stir in almonds and transfer to an airtight container to store.
Nutrition Info
541 Calories, 11 g Protein, 58 g Carbohydrates, 9 g Fiber, 33 g Total fat (19 g sat), 79 mg Sodium, [nutrition:4] Magnesium, Phosphorus, [nutrition:3] Vitamin E, [nutrition:2]  Vitamin B1 (thiamine), B2 (riboflavin), Zinc, [nutrition:1] Iron

Spicy Berry Granola Bites

Spicy Berry Granola Bites
Prep Time
2 hours 10 minutes, plus 30 minutes cook time
Number of Servings
65 pieces
Ingredients
Directions
  1. Heat a large, heavy skillet and dry roast the oats several minutes until they release a nutty fragrance and begin to brown slightly. Remove and place in a large mixing bowl.
  2. Pulse the pistachios in the processor for several seconds and pour into the bowl. Place all dried fruit in the bowl and mix thoroughly.
  3. Place the syrup, honey and oil in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring constantly for 7 minutes. As the syrup cooks, it will begin to thicken. To test for doneness, fill a measuring cup with cold water. After 5 minutes of simmering, periodically drop a small drop of syrup into the water. When done, it will form a small soft ball in the bottom of the measuring cup. When this happens, remove and add the salt and vanilla to the syrup. Stir and pour over the oat mixture. Mix to thoroughly coat.
  4. Preheat to oven to 300°. Lightly oil an 11" by 7" baking sheet and spread the oat mixture evenly over. Moisten hands very lightly and press the oat mixture down firmly. Bake for about 30 minutes or until light golden brown. Remove from the oven, press down on the granola with a moisten spatula and let cool for about 2 hours to harden. Slice into 1-inch squares.
Nutrition Info
52 calories, 2 g fat (29% calories from fat), 1 g protein, 8 g carbohydrate, 1 g fiber, 0 mg cholesterol, 9 mg sodium

Yogurt Parfait with Maple Drizzle

Yogurt Parfait with Maple Drizzle
Ingredients
  • 2 Tbsp chopped walnuts
  • 2 tsp butter
  • 1 large piece of fresh fruit (anything in season!) cubed
  • 1 tsp brown sugar
  • [q:1/2] tsp cinnamon
  • [q:1/2] tsp vanilla
  • 2 Tbsp pure maple syrup
  • 2 Tbsp granola
  • [q:1 1/2] cups yogurt (vanilla or plain works best)
Directions
  1. In a small skillet on medium heat, add walnuts and toast until golden (about 2 minutes)
  2. Melt butter in same skillet and add fresh fruit. Apples, pears, peaches, pineapple work great here! Gently cook the fruit until it is soft. Remove from pan and let cool.
  3. Warm maple syrup and vanilla over low heat. Cook until the syrup thickens. (just a minute or two)
  4. Serve fruit mixture on top of yogurt, sprinkle toasted walnuts and drizzle the maple syrup mixture over the top.
Nutrition Info
With apple and plain yogurt: 681 Calories, 18 g Protein, 83 g Carbohydrates, 67 g Total sugars (27 g Added sugars), 7 g Fiber, 33 g Total fat (14 g sat), 182 mg Sodium, [nutrition:5] Vitamin B2 (riboflavin), Vitamin B12, Calcium, Phosphorus, [nutrition:3] Zinc, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin C, Vitamin E, Folate

Berry Cherry Granola Squares

Berry Cherry Granola Squares
Prep Time
Prep Time 20 minutes
Number of Servings
30
Ingredients

Crust & Topping

Directions
  1. Place the three types dried fruit in a large saucepan with the apple juice, sea salt, cherry juice concentrate and maple syrup. Bring to a boil, reduce the flame to low and simmer for 10 minutes.
  2. In a small bowl or measuring cup, combine the kuzu and cold water. Stir until completely dissolved. Add dissolved kuzu, a little at a time, to the cooked fruit while stirring constantly. Cook 1 minute until thick. Turn off flame and allow to cool while making the crust. Preheat the oven to 350°.
  3. To prepare the crust and topping, roast oats in a dry skillet until slightly browned and they release a nutty aroma. Remove and place in a medium mixing bowl.
  4. Dry roast the sunflower seeds, stirring constantly, until slightly browned. Place in a food processor or blender, and pulse just until a coarse consistency. Combine with oats. Add flours and sea salt, and mix.
  5. Add vanilla, olive oil apple juice and maple syrup, and mix again.
  6. Lightly oil a [q:11 1/2]" x [q:16 1/2]" baking sheet.
  7. Sprinkle [q: 3/4] of the crust mixture over the baking sheet.
  8. With a spatula or rolling pin press the crust mixture down until flat and evenly covering the bottom of the sheet.
  9. Spread cooked fruit evenly over the crust with a spoon.
  10. Take the remaining crust mixture and sprinkle it on top of the fruit. Bake for 25 to 30 minutes.
  11. Remove and allow to cool for 20 minutes or so before cutting into squares.
Nutrition Info
Per serving: 183 calories, 6g fat (27% calories from fat), 2g protein, 32g carbohydrate, 3g fiber, 0mg cholesterol, 101mg sodium

Roasted Raw Chocolate Granola

Roasted Raw Chocolate Granola
Prep Time
40 minutes
Number of Servings
10
Ingredients
  • 5 oz hazelnuts
  • [q:1 1/4] cups plain oat flakes or rolled oats
  • [q:3/4] cup spelt flakes or oats
  • [q:3/4] cup whole flaxseeds
  • [q:3/4] cup sunflower seeds
  • [q:3/4] cup pumpkin seeds
  • [q:1/4] cup sunflower oil
  • [q:1/4] cup water
  • [q:1/4] cup honey
  • [q:3/4] c dried blueberries, cranberries, or raisins
  • 5 oz raw chocolate (70% or 100%), chopped
Directions
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. Roast hazelnuts in a dry frying pan until the thin skins begin to crack. Transfer hazelnuts to a clean dish towel and rub off skins. 
  3. Stir oats, seeds, and hazelnuts together and spread them over the baking tray. Whisk oil, water, and honey together and drizzle mixture over granola. Toss mixture to coat, and roast on middle rack of oven for 25 to 30 minutes. Stir now and then so that mixture doesn’t burn but becomes a light golden-brown color. 
  4. Let granola cool and then dry, uncovered, on the baking sheet overnight.
  5. Stir in dried berries and chopped chocolate. Granola can be kept at room temperature in glass jar with a tight-fitting lid.
Nutrition Info
With raisins: 551 Calories, 17 g Protein, 0 mg Cholesterol, 55 g Carbohydrates, 21 g Total sugars (7 g Added sugars), 10 g Fiber, 33 g Total fat (5 g sat), 10 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin E, Magnesium, Phosphorus, [nutrition:3] Zinc, [nutrition:2] Vitamin B3 (niacin), Vitamin B6, Iron, [nutrition:1] Vitamin B2 (riboflavin), Folate, Potassium

Gluten-Free Strawberry-Rhubarb Crisp

Gluten-Free Strawberry-Rhubarb Crisp
Prep Time
20 minutes
Number of Servings
4
Ingredients
  • 1 cup chopped fresh or frozen rhubarb ([q:1/2]-inch pieces)
  • 2 cups fresh strawberries, halved
  • 2 tsp lemon juice
  • [q:1/4] cup sugar
  • 2 Tbsp cornstarch
  • 2 cups store-bought gluten-free granola
  • 2 Tbsp butter, cut into small pieces
Directions
  1. Preheat oven to 350º.
  2. In a large bowl, sprinkle rhubarb and strawberries with lemon juice.
  3. Add sugar and cornstarch and toss to combine.
  4. Transfer mixture to a glass baking dish.
  5. Top with granola. Dot butter evenly over top.
  6. Cover and bake for 20 minutes.
  7. Uncover and bake for an additional 10 minutes, or until fruit is bubbly around the edges and granola topping is browned.

Maple Nut Granola

Maple Nut Granola
Lynn Tryba



Reprinted with permission from Clean Food Revised Edition © 2012 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers.

10 minutes prep time  |  Makes 12 cups



You'll Need

  • 4 c rolled oats
  • 2 c crispy brown rice cereal
  • 11⁄2 c unsweetened coconut flakes
  • 1 c sliced almonds
  • 1 c chopped walnuts
  • 2 Tbsp ground cinnamon
  • 1⁄4 tsp ground cloves
  • 1⁄2 c virgin coconut oil, melted
  • 1⁄2 c maple syrup
  • 1 tsp almond extract

 

Directions

  1. Preheat oven to 250°.

     
  2. In a large bowl, mix together all dry ingredients. In a separate bowl, whisk together oil, syrup, and almond extract. Pour wet mixture over dry and stir to coat.

     
  3. Transfer mixture to two 9x12-inch glass casseroles and spread out evenly.

     
  4. Bake 60 minutes or until golden. Turn off oven but do not remove granola until completely cooled and set. Remove from oven and use spatula to release granola and break into chunks. Store in airtight container.

 

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granola
maple
breakfast
snacks / treats

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