Grain-Free Granola

​This recipe is also from FMTV 21-day program. It's vegan, and gluten free.  Make sure you buy your nuts and seeds raw.  There's a good selection of raw nuts and seeds at health food stores like Pomme Natural and Charlie Brown Health Foods in Nanaimo.  Also don't overlook Bulk Barn.  They have raw sunflower and pumpkin seeds and also coconut without sulfites. Sulfites are used to dry food and retain their natural color.  This is a highly food sensitive additive and can cause severe allergic reactions.  This stuff is often found in dried fruit and they don't need to write it on the label so always look for sulfite free on the label when buying these types of products.  See www.befoodsafe.com for more information.

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Why it's good for you.
Nuts are high in protein and a great source of healthy fats. Soaking or 'activating' increases the nutrient value of the nuts along with breaking down the problematic compounds to help enhance their digestibility.  Enjoy this energizing breakfast; thanks to the mix of protein, healthy fats and delicious natural sweetener! *Soak nuts and seeds the night before you plan on preparing this recipe.

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Ingredients
(use organic ingredients where possible)

• ​2 cups mixed activated nuts (almonds, brazil nuts, cashews, pecans, walnuts).  Activated means soaked in water overnight, rinsed and strained.
• 1 cup seeds (we used a combination of activated sunflower, pumpkin and chia seeds)
• 1 cup shredded coconut
• 2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup and raw local honey (or to taste)
• 1 tsp. pure vanilla extract

Method

1. Preheat oven to 320F (160 C) and line cookie sheet with parchment paper. *Note:  My oven is cold so I need to do this on 345 and bake for 15, stir, and bake for another 15. 
   
2. Pulse all ingredients (except coconut oil, honey, vanilla extract) in blender or food processor until chunky.
   
3. Combine coconut oil, honey and vanilla extract. (* I melt and cool the coconut oil and then combine these three)
   
4. Add 'wet' mixture to the dry ingredients, stirring well to ensure all of the dry ingredients are well coated.
   
5. Spread evenly on lined cookie sheet and bake for 10-15 minutes.
   
6. Stir well with a fork to avoid clusters forming.
   
7. Bake for another 10-15 minutes or until golden brown.  Check regularly to avoid burning.
   
8. Allow the mixture to cool completely before storing your granola.
   
9. Store in an airtight container for up to 2 weeks. Consume within 1 week for freshness. (* This stores well in the fridge.)
   
10. Serve with organic coconut kefir and fresh or frozen berries.