Grain Free Granola
Grain Free Granola
Ingredients
Part I
- 2 cups cooked chickpeas (* (see note))
- 1 tbsp melted coconut oil
- 1 tsp ground cinnamon
- 1/4 tsp salt (I use Himalayan salt)
Part II
- 3/4 cup toasted unswseetened coconut flakes
- 1/2 cup chopped dry roasted cashews
- 1/2 chopped walnuts
- 1/2 sliced almonds
- 1/2 pumpkin seeds
- 1/4 hemp seeds
- 1/4 sesame seeds
- 3 tbsp raisins
Binder
- 1/4 cup almond butter
- 1/4 cup melted coconut oil
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
Instructions
- 1
Preheat your oven to 425°F and line a 13" x 18" baking sheet with parchment paper.
- 2
Coarsely chop the chickpeas and place them in a bowl along with 1 tablespoon of coconut oil, 1 teaspoon of cinnamon and 1/4 teaspoon of salt; mix to coat the chickpeas well and then spread the chickpeas onto the prepared baking sheet.
- 3
Bake in the preheated oven for 20 minutes - be careful not to overcook your chickpeas as they will be returning to the oven with the rest of the granola later.
- 4
While the chickpeas are roasting, combine the toasted coconut shavings, chopped cashews and walnuts, sliced almonds, pumpkin, hemp and sesame seeds as well as the raisins in a large bowl. Mix well and set aside.
- 5
In a separate bowl, combine the almond butter, coconut oil, vanilla extract and cinnamon. Mix well with a whisk until well combined. Pour over reserved granola mixture and mix until well combined and evenly coated.
- 6
Once the chickpeas have been in the oven for 20 minutes, decrease oven temperature to 325°F and remove the chickpeas; allow them to cool for a few minutes, then add them to granola and mix delicately to incorporate them well.
- 7
Transfer this mixture to the baking sheet, spread evenly and return to the oven.
- 8
Bake for 25 minutes, until slightly golden. Remove from oven and let granola dry and cool completely.
- 9
Store in an airtight container for up to several weeks.
Nutrition
Per serving (based on 16 servings)



