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Author Notes: I love granola, but often store bought granola can be loaded with refined sugar and rancid oils, both of which cause inflammation in the body. How did such a wonderful and nutrient dense food become so unhealthy. So here is my take on a version that will promote health and longevity! Enjoy! —Poppies and Papayas
Makes ten 1/2 cup servings
- 2 tablespoons ground psyllium husk
- Juice and zest of 1 valencia orange
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 2 tablespoons tahini
- 1 teaspoon vanilla extract
- 3 cups gluten-free rolled oats
- 4 tablespoons raw pumpkin seeds
- 1 tablespoon sesame seeds
- 1/4 cup whole raw almonds, coarsely chopped
- 1/4 cup dried Zante currants
- 3/4 teaspoon fine sea salt
- Preheat oven to 300 degrees Fahrenheit.
- Mix together all the wet ingredients into a medium bowl and allow to sit 5 minutes.
- Meanwhile, mix all the dry ingredients together in a large bowl.
- Once the wet mixture has sat about 5 minutes and psyllium husk has soaked up the liquid, mix together the wet with the dry ingredients.
- Lightly oil a large baking sheet with a paper towel and 1 teaspoon olive oil or coconut oil and evenly spread out the granola mixture onto baking sheet.
- Bake for 15 minutes. Then take baking sheet out of oven to stir the granola. Return to oven for another 15 minutes. Continue to do this for a total of an hour or until granola is golden brown. Make sure to not over-bake! It is better to check on it more often than not because oven temperatures vary a lot.
- Allow the granola to cool on counter and store in an airtight container in the refrigerator. Note: The granola will harden once cooled.