Recipe - Grain Free Granola

 I have been experiencing some intolerance for gluten and therefore, for some grains.  I love granola in the morning because it carries me through my longest meetings right from the time I eat it, at around 7:00AM to 12:30PM and beyond.  Granola also makes a wholesome snack.

Hearing that I was having some issues with gluten, a friend of a friend who is gluten sensitive, sent the following recipe to me to try.  I am grateful that she is a kind and thoughtful person because this recipe works for me.

This recipe is very, very good, and very easy to make.  My husband now likes to enjoy it for a filling breakfast.

Grain Free Granola

2 cups sliced almonds or 1 cup each of almonds and crushed walnuts 

1 cup each sunflower seeds and pumpkin seeds (raw and unsalted) 

3/4 cup each unsweetened coconut and raisins (raisins or other fruit is optional) 

1/2 cup each sesame seeds and ground flax meal 

1/4 cup each honey coconut oil or a bit of almond oil and olive oil 

1 teaspoon vanilla (optional) 

1/4 teaspoon almond extract (optional) 

Preheat oven to 350 degrees. In a large bowl, combine nuts, seeds, flax meal, coconut and raisins. In a small saucepan, combine butter and honey and heat until melted. Add vanilla and almond extract to the butter and honey, and pour over the rest of the ingredients. Mix well. Spread granola onto a large baking sheet and cook for 30 minutes. Let the granola cool, then break into small clusters. Store in an airtight container for up to a week.

Blessings,

Judy