As time goes by I get more and more educated about life, raising children and oh yeah, food. The previously posted granola recipe had some SCD illegals in it (sorry about that). I thought it was worth re-posting my newest version. It is still my favorite topping to a bowl of yogurt and fresh fruit and travels anywhere. I revised the recipe to make a bigger batch and to make it SCD legal. Here is the original recipe from Lauren at Healthy Indulgences. The following is my revised recipe.
1/2 c. peanut or almond Butter
1/4 c. grapeseed oil
1/2 c. honey
1/4 tsp. salt
1/4 tsp. cinnamon (optional)
2 T. sesame seeds, optional (not SCD legal)
1/4 c. almond flour
1/2 c. roasted unsalted peanuts
1/2 c. pumpkin seeds (pepitas)
1/2 c. sunflower seeds
1/2 c. unsweetened shredded coconut
1 c. sliced almonds
1 c. chopped walnuts
Preheat oven to 275 degrees. Line a cookie sheet with parchment paper. Combine first 5 ingredients in a microwave safe bowl and heat until hot. Stir until well combined. Combine the remaining ingredients in a large bowl. Pour hot nut butter mixture over the dry ingredients and mix with your hands. Spread granola out onto lined cookie sheet. Evenly distribute over the cookie sheet. Bake 30 minutes stirring every 10 minutes. Cool completely before storing in an airtight container in the refrigerator. This granola does not have to be refrigerated if you are taking it somewhere but at home I like to keep it cold so it lasts longer.