Nut Free Granola
- ½ cup raw pumpkin seeds
- ¾ cup raw sunflower seeds
- ¼ cup raisins
- ¼ cup dried cherries
- ¼ cup unsweetened coconut flakes
- ¼ cup fresh honey
- 1 tsp vanilla extract
- ½ tsp almond extract
Mix everything in a bowl, coating everything well with the honey. Spread evenly on a parchment lined baking sheet. Bake at 350 for 12-15 minutes, or until coconut is golden. Remove from oven and let cool on wire rack. If you choose, now is the time to add dark chocolate chips. When completely cooled, mixture will be crunchy and delicious!
- 2 cups of sliced almonds
- 2 cups of unsweetened coconut flakes
- 1 cup raw sunflower seeds
- 1 cup raw pepitas (shelled pumpkin seeds)
- ¼ cup of honey
- 1/3 cup extra virgin coconut oil
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
Preheat oven to 350 degrees. Mix nuts and seeds together in a big bowl. Melt coconut oil and honey on low heat on the stovetop or in the microwave. Add vanilla. Pour coconut oil mixture over nuts and seeds. Stir to coat. Pour out onto prepared baking sheet and spread out evenly. Bake for 30 minutes, until golden brown. Let cool completely in pan, then pour into a plastic container or bag for storage.
This granola was delicious in fresh yogurt with raspberries and some fresh honey drizzled over top.