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Makes
ten 1/2 cup servings
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
Ingredients
- Wet Ingredients:
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2 tablespoons
ground psyllium husk
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Juice and zest of 1 valencia orange
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1/2 cup
unsweetened applesauce
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1/4 cup
maple syrup
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2 tablespoons
tahini
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1 teaspoon
vanilla extract
- Dry Ingredients:
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3 cups
gluten-free rolled oats
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4 tablespoons
raw pumpkin seeds
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1 tablespoon
sesame seeds
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1/4 cup
whole raw almonds, coarsely chopped
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1/4 cup
dried Zante currants
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3/4 teaspoon
fine sea salt
Directions
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Preheat oven to 300 degrees Fahrenheit.
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Mix together all the wet ingredients into a medium bowl and allow to sit 5 minutes.
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Meanwhile, mix all the dry ingredients together in a large bowl.
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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.
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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.
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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.
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Allow the granola to cool on counter and store in an airtight container in the refrigerator.
Note: The granola will harden once cooled.
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