Granola (Grain-Free!)

Boy have I missed granola lately! It makes for a quick snack, packs easily for trips, and forms the perfect substitute for store-bought cereal. I’ve avoided granola for the past few months because it’s usually loaded with grains, but I’ve kept my eyes open for another option. Recently, I was chatting with Molly, hearing about the new animals and other recent developments over at Apricot Lane Farms. We came up with this recipe together. . . seeds, nuts, ground flaxseed, coconut, and date paste to sweeten. For this version, I added some pumpkin pie spice, but you can try substituting spices or add any number of dried fruits for variety.

I used ground flaxseeds and dehydrated the granola at a low temperature. You may be tempted to accelerate the process at a higher setting,but keep in mind that flaxseed oil is very sensitive to heat. It has a smoking point of 225 degrees F, so a higher heat will oxidize the oils found in flaxseeds. Keep this in mind when you bake or cook with flaxseed oil or flaxseeds. It’s best to use flaxseeds or flaxseed oil when dehydrating or in cold dishes.

 

 

Granola (Grain-Free)

Serving Size: Makes about 7 1/2 cups

Granola (Grain-Free)

I soak the nuts and seeds to help release the phytic acid (phytic acid can cause digestive issues for many). One evening, soak the nuts and seeds overnight. The next evening, dehydrate the granola in the oven. It takes a little bit of patience, but hardly any hands-on work. Also, keep in mind that this granola isn't super sweet. If you'd like a sweeter granola, then add more date paste to taste (I'd start with an extra 1/4 cup).

Ingredients

    For the granola:

  • 2 cups cashews

  • 2 cups raw pecans

  • 2 cup raw pepitas (pumpkin seeds)

  • 1 tablespoon Celtic sea salt

  • 1/2 cup ground flaxseed

  • 1 cup unsweetened coconut

  • 1 cup date paste (recipe below)

  • 2 teaspoons vanilla

  • 1/2 teaspoon pumpkin pie spice

Instructions

Place cashews, pecans, and pepitas, and 1 tablespoon sea salt in a large bowl. Cover with room temperature water. Stir to combine. Leave out on the counter for 8-24 hours. Preheat oven to 170 ºF and adjust rack to middle position. Drain and combine mixture with flaxseed, coconut, date paste, vanilla and pumpkin pie seasoning. Pour mixture out onto a large baking sheet lined with parchment paper. Spread into an even layer. Dehydrate in the oven for about 10 hours or until granola is crunchy. Store in an airtight container for 3-4 weeks.

Date Paste

Date Paste

Ingredients

  • 1 cup medjool dates, pitted

  • 1 cup hot water

Instructions

Place dates in a blender or food processor. Turn blender or processor on and slowly add in hot water. Leave the machine on for about 1 minute, until smooth. Pour into a glass jar and store in the refrigerator.

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43 Comments

  1. Janet

    This looks delicious! I think i will try it with sunflower seeds and some hemp seeds instead of the nuts (I’m allergic :( ) I love the date paste, I tried it in your dairy-free coffee creamer recipe! Great idea!

  2. Barbara

    Thanks for the idea of making date paste. Such a nice idea for adding sweetness to your grainless granola. Why do you leave your nuts that you’re soaking out of the refrigerator? I always soak mine overnite in the fridge, but I also do not add salt to mine as you do yours.

  3. lsuzanne102

    Giggle…. I’m new here, and am very excited about this website and community! I’d like to start out with humour: In the paragraph on the first page I saw when I logged in, I saw ‘milk, cream, and eggs from pastured cows.’ I would love to see those eggs from cows! : ) Sorry, just can’t resist teasing – I hope it made for some smiles! : )

  4. Hello Carrie. I’ve popped on over to your blog time and again but checked in today because a reader shared with me that you have gone gluten free. Well, imagine my surprise when I found that you have gone GAPS. I am just starting my grain free adventure and need to take the GAPS book out again to see if we can do this. My son is deathly allergic to egg whites and dairy so it will be a challenge. (Also, he doesn’t care for broth :-(.).

    Anyway, I am going to try this recipe for sure, with some modifications. I did want to share that I’ve done some research on baking w/ flax and have read that the ALAs are quite stable when you don’t separate the flax from the oil. Just thought you might like to know :-).

    • Deliciously Organic

      I haven’t tested this with any other kind of date. I picked medjool because it can be found at just about any grocery store. You could give it a try! I also saw your email about this topic – I always buy my dates with the pits in them and then remove the pit myself.

  5. Shalene

    I just have to say that I usually make my granola using 100% maple syrup, but with the price, I wanted to try a different sweetener. I thought I’d sub in a date paste and did a quick google search to see if there were any existing granola recipes using a date paste. Yours was the first site to pop up! I should’ve known you’d have exactly what I was looking for! Can’t wait to try this!

  6. Diedre

    I am very new to soaking and dehydrating. I do not need to go grain free but like to try variety and see how it helps. You have amazing recipes and I love reading your website. Thank you for introducing me to Organic Spark – Made this granola and it taste great- not too sweet and will be delicious on my homemade yogurt.

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