Grain-Free Maple Granola Cereal
1 cup coarsely chopped almonds or slivered almonds
1/2 cup chopped walnuts
1/2 cup peanuts or cashews
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/4 cup shredded coconut, unsweetened
4 medjool dates, pitted and diced small
2 tsp sea salt
2 tsp cinnamon
1/4 cup oil or organic shortening/ghee
1/4 cup maple syrup
1 tsp vanilla
1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, toss together almonds, walnuts, peanuts/cashews, pumpkin seeds, sunflower seeds, coconut, dates, salt and cinnamon.
3. Heat a small saucepan over medium heat and whisk together oil and maple syrup. Cook until lightly bubbly, about 5 minutes. Remove from heat and stir in vanilla. Pour over nuts and seeds and toss to coat. Pour mixture onto baking sheet, spreading out into a thin layer.
4. Bake about 20 minutes, stirring mixture half way through to prevent burning. Cool, break up into smaller pieces and store in an air-tight container. Serve in a bowl with milk or dry as a quick snack.
1/2 cup chopped walnuts
1/2 cup peanuts or cashews
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/4 cup shredded coconut, unsweetened
4 medjool dates, pitted and diced small
2 tsp sea salt
2 tsp cinnamon
1/4 cup oil or organic shortening/ghee
1/4 cup maple syrup
1 tsp vanilla
1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, toss together almonds, walnuts, peanuts/cashews, pumpkin seeds, sunflower seeds, coconut, dates, salt and cinnamon.
3. Heat a small saucepan over medium heat and whisk together oil and maple syrup. Cook until lightly bubbly, about 5 minutes. Remove from heat and stir in vanilla. Pour over nuts and seeds and toss to coat. Pour mixture onto baking sheet, spreading out into a thin layer.
4. Bake about 20 minutes, stirring mixture half way through to prevent burning. Cool, break up into smaller pieces and store in an air-tight container. Serve in a bowl with milk or dry as a quick snack.