This recipe has been post long-overdue, and I feel guilty for not sharing it sooner. I always make sure to have a nice-size jar of this ready made in my cupboard. It’s a handy ‘trail-mix’ snack to chuck in a ziplock bag and take on the go, or you can enjoy this for breakfast with some homemade creamy caramel almond milk on top for a treat! It’s super low carb too, with only 6g carb per serve, so perfect if you’re on a low carb thing. Lately, I’ve been finding myself sprinkling this on top of homemade ice cream, and most recently used this as a topping for my dairy-free Vanilla Yogurt and Blueberry Parfait…oh. my. goodness. SO GOOD.
Dietary Info: GF/DF/SF/PA/V and Vegan! (*see notes at end of post for dietary codes)
Serving size: 50g
- 1 c. (200g) Almonds, roughly chopped
- 80g unsweetened coconut flakes
- 1/4 c. (50g) sunflower seeds
- 1/4 c. (50g) pumpkin seeds
- 1/4 c. (50g) macadamia nuts, chopped
- 1/4 c. (50g) walnuts, chopped
- 2 Tbs. sesame seeds
To mix in after baking:
- 3 Tbs. honey + 1 Tbs. boiling hot water
- 1 tsp. vanilla bean paste
- 2-3 heaping Tbs. (16g) LSA Super Fruits, or ground flaxseed
- 2 tsp. cinnamon
- sea salt to taste
- 100g sultanas
- Preheat oven to 325 degrees (160C).
- In a large mixing bowl, mix all chopped nuts, seeds and coconut.
- Spread in an even layer on un-greased cookie sheet and bake for 30-35 minutes, stirring occasionally until starting to turn golden in color. Remove from oven and transfer toasted nuts and seeds to large mixing bowl. (leave oven on).
- In a small bowl, combine honey with boiling water and vanilla bean paste and stir well to combine.
- Mix wet mixture into the large mixing bowl with nuts and seeds and stir until all dry ingredients are covered with honey mixture.
- Add ground LSA (or flaxseed), cinnamon and sea salt (I used about 1/4 tsp. salt for this recipe). Toss well.
- Place parchment paper on cookie sheet and return to oven for 15 more minutes, stirring halfway to make sure it doesn’t burn.
- Check granola for dryness. If nuts and seeds are lightly golden but still a bit moist with honey mixture, turn oven fan on and heat off and crack the door. You can leave in for another 15 minutes so mixture has a little more time to dry. (I don’t mind mine on the more toasted side as you can see.)
- Remove from oven and let cool completely.
- Once cooled, toss in raisins. Transfer to jar that can be sealed for easy storage, and enjoy however and whenever you wish!
Special Dietary Needs:
Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V
Low Carb = LC
The above codes for specific dietary requirements will be found under each recipe title