15 February 2012

Grain Free Maple "Granola"

OK. So it's technically more of a crunchy coconut delight, loaded with Omega 3s and MCFAs.
It looks like granola.
It tastes like granola, without being quite as heavy.
It's not only Gluten Free, but Grain Free as well!

This granola would make a lovely topping for cobbler, streusel, muffins, or coffeecakes. I'd gobble it layered in a parfait, sprinkled over a breakfast pudding or fresh cut fruit.... The possibilities are endless.
Heck, it's even nice to snack on just as it is.


It's so simple to prepare and requires only four ingredients for the basic version. You can, of course, add in dried fruits, nuts, seeds, chocolate chips, whatever your little heart desires. That's part of the fun!

Coconut is the base ingredient1, but if you prefer lower fat foods, you don't have to pass this up (but you know those Medium Chain Fatty Acids are so good for you!). In fact, this batch is the lower fat version.
Reduced fat coconut makes for a much lighter granola, which I quite like; I typically find traditional granolas to be rather heavy.2  Feel free to use regular shredded coconut, though; the result will be a slightly more substantial/weightier granola.

With only a couple of modifications (don't worry, I'll include them!), this can be made raw.3
I'm pretty sure, I could make a no sugars version as well. I just haven't tried it yet. When I do I'll update the post :-)

Just a little caveat: When enjoying it as a breakfast cereal,4 it may begin to take on the consistency of a porridge, if left sitting in liquid too long.5 This is due to the flax rehydrating.


Grain Free Maple Granola
(serves 1-2)

  • 1 Cup (60g) Reduced Fat Shredded Coconut (I used Let's Do Organic)
  • 1/3 Cup (30g) Ground Flax Seed
  • 1/4 tsp Sea Salt
  • 1/2 tsp Ground Cinnamon (Optional)
  • 2 Tbsp (40g) Maple Syrup (feel free to sub Agave or Coconut Nectar)
  • 4 tsp Filtered Water
  • Coconut Oil - for oiling the baking sheet
Oven 275F/135C

Combine all dry ingredients, and mix well.
Add maple syrup and water, and stir/toss gently to coat the coconut/flax. 

Allow the granola to sit for 5-10 minutes. The flax will absorb the liquid and help create the granola clusters.

Spread the granola, in an even layer, onto a lightly greased baking sheet. Do this mindfully6, to avoid breaking up the clusters.

Bake in a preheated over for 30-40 minutes, or until the granola is dry and crisp.

Use/gobble as desired - perhaps toss in your favorite dried fruit.
It could be made more substantial by adding some sprouted buckwheat groats (prior to baking), and it would still be grain free!

To make this Raw:
  • Use regular dehydrated shredded coconut instead of the reduced fat coconut
  • Use Coconut Nectar instead of Maple syrup
Follow directions as above, except spread the granola onto a teflex dehydrator sheet, and dehydrate at 110F for 4-6 hours, or until thoroughly dehydrated and crisp. You can also gently rotate the mixture half way through, to ensure even dehydrating.
As above, feel free to toss in some dried fruit, cacao nibs, whatever your little heart desires. Soaked and sprouted buckwheat groats7 can also be added to this raw version - do so prior to dehydrating.

YUH-UM!
Raw version w/Sprouted Buckwheat & Raisins


1. Surprise!!!
2. In case you were wondering.
3. Oh boy. Is this becoming a trend?
4. With your fave non-dairy "milk" obviously :-)
5. Really though, any cereal will get soggy if left too long.

6. Uh... I guess that's my yogini brain talking.
7. I haven't posted a recipe/directions for soaking and sprouting buckwheat, as of the time of this post, but I could :-)

2 comments:

  1. this might be nut free, but shredded coconut can trigger the same kind of reaction for people who the allergy.

    ReplyDelete
    Replies
    1. That is very true. It is also true that many people who cannot tolerate tree nuts have no issue with coconut.
      I take care to not state that the granola is 100% allergy free (in fact, I never make that claim of any of my recipes), only that it is grain and nut free, which it is.

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