Grain-Free Crunchy Granola

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This granola is real deal amazing! As a child granola with milk was one of my favorite treats that I always look back upon with fondness. This homemade crunchy granola is exactly how I remember it as a child, and you can’t even tell its grain free! Crunchy, sweet, and salty with warm baking spices and vanilla in the background, these flavors play in perfect harmony with each other and make for one stunning treat. I like the combination of almonds, cashews, and walnuts personally, but feel free to substitute whatever type of nuts you like. Just be sure that they are raw and unroasted as pre roasted nuts usually get coated in a starch that is not SCD compliant. You can also sub out the sunflower seeds for pumpkin seeds if you prefer. While this granola is good enough to eat on its own, I like to have it with almond or coconut milk like cereal or over 24 Hour SCD yogurt. Once you try this recipe, I know you will be hooked! Cheers to granola bliss!

                     

Grain-Free Crunchy Granola 

Serves 8
Prep: 10 min
Cooking: 35 min
Total: 45 min  
Beginner

Ingredients:

½ cup almonds, raw 

½ cup cashews, raw 

½ cup walnuts, raw 

⅓ cup honey 

1 egg white*, beaten 

2 tsp. vanilla extract 

1 tsp. cinnamon, ground

½ tsp. nutmeg, ground 

1 tsp. salt

¼ cup sunflower seeds, shelled and unroasted

¼ cup shredded coconut, unsweetened 

½ cup raisins  

 

*Can omit egg white if needed. It just helps larger pieces to stay intact.

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Line a sheet tray with parchment paper and set aside. Preheat the oven to 325°F.
  3. Set up your food processor with the standard blade attachment.
  4. Add in almonds, cashews, and walnuts. Pulse 10-12 times or until nuts resemble the size of oats.
  5. Add in honey, egg white, vanilla, cinnamon, nutmeg, and salt. Pulse a few more times to combine.
  6. Turn out into a bowl and add sunflower seeds and coconut. Fold in gently with a spatula.
  7. Turn granola out onto your lined sheet tray and spread into a single layer.
  8. Bake for 20 minutes, then remove and flip granola over (it’s okay if it becomes several large pieces)
  9. Place back in the oven to bake for 15 more minutes or until golden brown and dry.
  10. Keep in mind it will harden up a bit after cooling down.
  11. Once finished, remove from the oven to cool.
  12. Once cool enough to handle, place in a large mixing bowl and break into desired size pieces.
  13. Next, fold in raisins.
  14. Once completely cooled, store in an airtight container at room temperature for up to a week. Or in the refrigerator for two weeks. Enjoy!

                      

Nutrition Facts: (about â…“ cup)
Calories- 265
Carbs- 25.9 g
Fat- 15.6 g
Protein- 6 g