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Grain-Free Granola

You may have tried Purely Elizabeth's Grain-Free Granola. It's as delicious and nutritious as it is expensive. This is my own version that is just as tasty but has even less sugar.


1/2 cup unsweetened coconut flake

2 cups slivered raw almonds (slivered almonds do best here)

1 1/4 cup raw pecans

1 cup raw walnuts

3 Tbsp chia seeds

1 Tbsp flaxseed meal

1 1/2 tsp ground cinnamon

2 Tbsp monk fruit sugar

1/4 tsp sea salt

3 Tbsp coconut oil

1/3 scant cup of honey

1/4 cup currants (or any other dried fruits you prefer)

1/4 cup roasted unsalted pumpkin seeds


  • Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.

  • In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, monk fruit sugar, and salt.

  • In a small saucepan over low heat, warm the coconut oil and honey and pour over the dry ingredients and mix well.

  • Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried fruit and roasted pumpkin seeds, and stir.

  • Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.

  • The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.

  • Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.

  • Store in a container with an air-tight seal, and it should keep for a few weeks.

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