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This granola is delicious and so versatile! Make a double batch and store it in the freezer for a DIY (and gluten-free) grab ’n go snack with really wholesome ingredients.
1 and 1/2 cups assorted mixed nuts (I used 3/4 cup sliced almonds and 3/4 cup pecan halves)
1/2 cup unsweetened shredded coconut
1/2 cup raw coconut chips
1/2 cup almond flour or Rorie’s Grain Free Flour Blend
1/2 teaspoon Gefen Cinnamon
1/2 teaspoon Gefen Vanilla Extract or almond extract (optional)
1/4 cup Gefen Maple Syrup (see note)
2 tablespoons chia seeds
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Do not use convection setting.
Line a baking sheet (preferably real metal for optimal heat distribution) with parchment paper. Place all ingredients in a mixing bowl and stir until evenly combined. Spread mixture onto prepared baking sheet. Bake for 15 minutes, then stir and bake for an additional five to seven minutes until golden. Cool completely before breaking into pieces.
At this point, feel free to add in some cocoa nibs or chocolate chips.
Serve on its own as a snack, as a topping on chocolate bark, in a yogurt parfait, mixed with Greek yogurt with a drizzle of silan or honey, sprinkled over an oatmeal bowl with sliced bananas, mixed into chia pudding, or with apple slices drizzled with almond butter… The possibilities are endless.
Styling and Photography by Baila Rochel Leiner
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