10.04.15 | Sara Isidoro
- 1 cup raw pumpkin seeds
- 1 cup raw almonds
- 1 cup pecans
- 1 cup walnuts
- 3 Tablespoons coconut oil
- ¼ cup raw honey
- 1 Tablespoon vanilla extract
- ½ teaspoon almond extract
- 2 Tablespoons ground flax
- 2 Tablespoons ground chia seeds
- 2 teaspoons ground cinnamon
- ½ cup golden raisins
- ½ teaspoon sea salt
- ½ cup sliced almonds
- Place the pumpkin seeds, almonds, pecans and walnuts in a large bowl of water, cover with a plate and allow to soak on the counter for a full hour. Drain and pat dry.
- Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
- In a double boiler, over very low heat, melt the coconut oil and raw honey. (Simple way to do this is to place the coconut oil and honey in a small skillet, then place that skillet into a bigger skillet that is filled with a couple of inches of water. This prevents the oil and honey from burning. Trust me, burnt honey is NOT easy to remove from a skillet…I’ve tried it.)
- Once melted, remove from heat and allow to cool for 10 minutes. Pour into a food processor along with the soaked/dried nuts, vanilla extract, almond extract, ground flax, ground chia seeds, cinnamon, raisins and sea salt. Pulse for 30-60 seconds, until the mixture reaches an even, granola-like consistency. Mix in the sliced almonds.
- Pour the granola mixture over your prepared baking sheet. Spread it out evenly. Bake for 10 minutes, mix, and then bake for another 10 minutes. At this point you’ll need to assess if the granola is crunchy enough. If it’s not then return it to the oven in 5 minute increments, stirring after each one. Once your granola is crunchy and golden then it’s done.
- I like to store my homemade granola in a glass jar in the fridge, this allows it to keep longer. Serve with chilled unsweetened coconut milk and berries, if you please. Enjoy!
Serving size: ¼ cup Calories: 174 Fat: 14 Carbohydrates: 10 Sodium: 49 Fiber: 4 Protein: 12