My husband is gluten-free right now, so I figured out this grain-free granola because he loves breakfast cereal. The combo of vanilla, cinnamon toasted with coconut curls makes my mouth water writing this—I’ve been making this every couple of weeks for the last year (perfecting the recipe), so enjoy!
3 cups raw almonds
2 cups. raw cashew pieces
1 cup sunflower seeds
2 cups shredded coconut, unsweetened
2 cups coconut curls, unsweetened
2 cups almond flour
½ cup flax seeds
¼ cup chia seeds
4 tsp. ground cinnamon
4 tsp. ground nutmeg
1 Tblsp. vanilla extract
½ cup coconut oil
½ cup peanut butter
1 cup pure maple syrup
Preheat the oven to 350 degrees (F). Mix together all of the nuts, seeds and spices in a large bowl. Warm up the coconut oil in a 2-cup glass measuring cup for 1 minute in the microwave, then add the vanilla, peanut butter, and maple syrup and mix until smooth. Mix the liquid mixture into the nuts, and then pour out onto two cookie sheets that are either greased or have a silicone baking liner. Bake for 20 minutes, then take out and stir in the brown edges. Bake for 10 more minutes, stir again, then another 10 minutes until golden brown and fragrant. Cool and then store in a glass or plastic container. Makes about 3 quarts. Serve with cold milk and enjoy!
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