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homemade grain free Granola / beautiful handcrafted and handpainted bowls by Antikapratika / ceramics bought at Un Autre Voodoo , a lovely and well-curated shop in Neukölln

grain free granola recipe

behold! following steps are super simple and absolutely easy to follow. really, there’s not much you can do wrong. once you get a hold of the right pre-baking-consistency, this will become your favourite granola recipe. I tested it a few times with different ingredients and it always turned out delicious!

ingredients:

dry/ 2 cups in total/

  • grain free flakes: millet, buckwheat, rice
  • nuts and seeds
  • coconut flakes
  • chia seeds
  • flaked almonds
  • hemp seeds
  • flaxseeds
  • buckwheat
  • pinch of salt

wet:

  • 1 1/2 ripe bananas
  • 3 teaspoons almond butter (or if you skip the nut-thing: sunflower butter or tahini)
  • 1/4 cup coconut oil, melted (50g)
  • if needed: any sweetener you like, e.g. 2 tbsp of honey or maple syrup

directions:

  1. preheat your oven to 160°C. line a baking sheet with parchment paper, set aside.
  2. In a large bowl mix together your dry ingredients. It absolutely doesn’t matter in wich amounts your measure everything. I just threw stuff I found in my pantry together, didn’t look at the measurements and combined it the way I like it. I ended up with 2 cups of a random mix of millet/buckwheat/rice-flakes, cashews, flaked almonds, coconut flakes, chia seeds, hemp seeds, flaxseeds and sunflower seeds.
  3. In another bowl mash the bananas using a fork. Add the coconut oil and the almond butter and mix well to combine.
  4. Add the banana-mix to the dry ingredients and stir to combine. All dry ingredients should still be crumbly and coated with a bit of the banana mix, but not too soggy. Add sweetener to taste.
  5. If the mix is too wet, add some flakes or nuts, if it’s too dry just add another teaspoon almond butter.
  6. Spread the mixture out in an even layer on your baking sheet. Leave some bigger lumps (walnut sized) in the mix and bake for 15-20 minutes. Make sure to stir up the granola every 5 minutes, as the granola on the edge of the baking sheet tends to burn easily (I’ve been told, ehem *cough*).
  7. Remove the baking sheet from the oven when the granola is golden brown and allow to cool completely.
  8. The granola can be stored for up to 3 weeks in an airtight container!
  9. Enjoy and serve with ice cream, joghurt, berries, milk, mylk or just snack on it while you work.

*supercool and “really important” exclaimer: gluten free, grain free, vegan, couldbe nut free, paleo, prettyhealthyunlessyousmotheritinchocolatepudding*

Comments

2 Comments

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  1. September 27, 2015

    love it !!

  2. October 20, 2015

    Lovely recipe and photos! And I LOVE those ceramics! Had not seen the black ones yet – I hope they have more!

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