Grain-free Granola Recipe
This grain-free and dates sweetened granola recipe is made from almonds, pecans, Brazilian nuts, a variety of seeds, and spiced with cinnamon.
Equipment
- Food processor or blender
Ingredients
- 1 cup Almonds roughly chopped
- 1 cup Pecans roughly chopped
- 1 cup Pecans roughly chopped
- 1 cup unsweetened shredded coconut
- ½ cup Pumpkin seeds
- ½ cup Chia seeds
- ½ cup Medjool dates pits removed
- ½ cup Tahini
- ½ cup Water
- 1 tsp Cinnamon
- ½ tsp Sea salt
- 1 tsp Vanilla extract
Instructions
- Preheat the oven 300 F (150 C)
- Roughly chop the nuts by hand or in a food processor/blender. If you use a food processor, pulse until they've been chopped to a medium-fine texture, stopping before they turn into nut butter.
- Add the dates, tahini, cinnamon, vanilla extract, sea salt, and water to a food processor and blend on high until creamy. (If the dates are hard, soak them in a warm water, and you can use the water you used for soaking again to make the dates mixture later)
- To a large bowl, add all the chopped nuts and date mixture. And mix it until well combined.
- Spread the granola evenly on a parchment-lined baking tray
- Bake in the center rack of the oven for 25-30 minutes, stopping one or two times to stir and prevent burning.
- When the granola is lightly golden, remove it from the oven and cool on the baking tray.
- When fully cooled, transfer to an airtight glass container.
Notes
- All nuts used in this recipe are raw and unsalted.
- Tahini is sesame seeds paste. It is available in most stores. As I usually like to do it, you can make it at home. You roast the sesame seed and blend it until it is creamy in a high-power blender. It stays fresh for months in the fridge.
- The granola continues to harden as it cools.