thank you all for the birthday wishes!
What happens on stormy Friday nights when you’re tired of organizing and cleaning and without internet (still) ?
Grain-free granola happens.
I’m not a huge granola eater but once I get on a granola kick, I can’t stop (especially if there is gingerbread or pumpkin involved). Yesterday I was craving something granola-esque, only without the grains, so I whipped up a quick batch of this good stuff.
It’s a simple mix of nuts and seeds, tossed together with some almond butter and coconut oil before baking. It’s super filling and makes a great snack on its own, in some almond milk, or as a topping for just about anything.
Now, I’ve got to go make more coffee (always more coffee) and figure out a way to sneak this granola into our Saturday morning breakfast.
(All photos today are taken with the iPhone and edited using a program called snapseed.)
Grain-free Granola
Yield: 3 cups
1 cup sliced almonds
1 cup walnuts, roughly chopped
1/2 cup sunflower seeds
1/2 cup ground flax seed
1/4 cup almond butter
1/4 cup coconut oil
1 tbsp. ground cinnamon
1 tsp. vanilla extract, optional
Salt
Drizzle of honey, optional
1. Preheat oven to 350F and line baking sheet with parchment paper. Set aside.
2. Combine all nuts, seeds, and cinnamon together in a large bowl and toss to combine.
3. In a small saucepan, heat almond butter and coconut oil together until melted.
4. Pour melted almond butter and oil over nuts and seeds and toss to combine.
5. Add salt and honey to taste.
6. Bake for 30 minutes, tossing and stirring every 7-10 minutes.
7. Let cool and then store.
Tagged: almond butter, almonds, grain free, granola, seeds, walnuts
I'm Gabby. A 24 year old gluten-free kitchen explorer, Crossfitter, and freelance recipe developer and food photographer sharing my life one recipe, workout, and photo at a time. 
This looks awesome Gabby!!
Thanks Brittany!
Gabby, so thrilled to find this post and recipe today… I just purchased a small bag of gluten free granola a few hours ago at a local community market – Now I can make some!
I don’t eat it often but a spoonful in my morning ‘bowl’ will be lovely.
Thanks so much.
Yay hope you enjoy!
I saw this on Instagram and was super curious. Looks amazing…like trail mix on steroids. [Well, how about all natural protein powder instead of steroids?]
Hahaha I like that.
Looks so good!
Thought this looked SO good. But next time I’ll watch the browning more closely. 30 minutes was WAY too long for this and I basically over-browned it all not knowing exactly how it was to look when done. It never really got that dry granola look I was expecting. Still oily. On top of that, when I took it out of the oven to cool, the hot pan continued to roast it further! Since it’s a lot of expensive ingredients, I’m hoping more honey on it will make it edible enough so they won’t be wasted. Did I do something wrong?
Oh no – I’m sorry it didn’t turn out! It is really dependent on your oven and it’s temperature calibration. I would recommend trying again, reducing the temp, and being sure to rotate and/or stir it often.
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