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New Recipe: Glorious Granola 2.0 (GF/DF/Paleo)

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Glorious Granola 2.0

Somethings are just addictive. It’s normal, right? Why deny ourselves of glorious things that taste delicious (and happen to be good for us)? I am, at heart, a granola girl. I hail from California, the granola queen state of them all. I remember when I was little, someone telling my dad that California is the ‘cereal state’..home of the fruits, nuts, and flakes. Gave us all a good laugh at the time and little did I know how addicted I would become to granola and its cereal format later in life.

I’ll admit, it wasn’t a loving chemistry at the start. I would stand in front of the bulk bins at the health food store, reading the nice, pure ingredients in the delicious granola, and not understand why the stuff always would give me such a damn stomach ache. I wanted so bad to like it– to love it really as it looked so…enticing! It perplexed me to be honest. I knew wheat gave me a tummy ache, but there was no wheat in granola. The ingredients were simple- oats, some dried fruit, honey, and an oil of some sort, baked until it was golden and caramelized and…addictive. So, for many years after, my tummy won and I refrained from diving head first into those bins of granola. Until, I began making it on my own. There was a different physical reaction. One of an energizing fun food that fueled me for the day. And, that is how today’s addiction became.

How I ended up at 2.0 (more like 20.0), is my insatiable way of wanting to improve what I create in the kitchen. It just happens (and I have learned to accept it on many levels). Not to kick the oats to the street, but in receiving requests for gluten-free granola more often than not as of late, and not really being able to defend what the oat brought to the table, I set out to create a granola without. Today, I am proud to say my addiction is stronger than ever. But, tis a good one I reckon. It is filling but not heavy. Satisfying and energizing (especially combined with a good unsweetened yogurt and yummy fresh fruit). And, it fuels me long into the day with less volume/bulk. If you do happen to become addicted, please don’t blame me. I share it with love.


*makes around 10 cups

1/2 cup (170g) good local honey

1/2 cup coconut oil (114g)

1 tsp sea salt

1 tsp cinnamon

3 cups dried coconut chips

3 cups dried desiccated coconut (threads)

1 cup dried fine coconut (if you can’t find this, just add a cup of other dried coconut)

1/2 cup sunflower seeds

1/2 cup pepita/pumpkin seeds

1/2 cup slivered almonds

1/2 cup hazelnuts, roughly chopped

1/4 cup chia seeds

1/4 cup linseed (flax seed)

Pinch of sea salt

1/2 cup currants

Preheat oven to 175degrees C (350 degrees F). Line a large (better too big than too small) baking sheet, preferably with sides, with baking paper.

Place honey, oil, salt, and cinnamon in medium saucepan over medium heat. Bring to boil, reduce heat and simmer for a few minutes, stirring to incorporate all ingredients.

In a large bowl, combine remaining ingredients, reserving the currants aside. Pour honey/oil mixture over dry ingredients and stir well.

Pour into prepared baking sheet and sprinkle with a pinch of sea salt (trust me on this). Bake for 20-30 minutes (depending on the horsepower of your oven), stirring mid-way to make sure it is evenly browning.

Remove from oven, stir in currants, and let sit for at least an hour in pan. Pour into your favorite vessel and, well, let the chemistry happen.




© 2012 Seasonal Alchemist
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