I love granola, but I have noticed that some packaging has too much sugar in it. And most have oats, or gluten free oats.
My granola recipe is so easy to make with only 4 ingredients. Taking 20 minutes to bake, and 10 minutes to cool down. I used Cashews and almonds, but you could combine your choice of nuts instead.
If you are following a plant-based diet, you could use this granola as a topper for chia pudding, or a plant-based yogurt.
Can also be used as an easy snack.
Texture is crunchy, with a slight buttery maple flavour.
Easily stored in a glass container with lid. I use the small mason jars or an old cleaned jam jar.
NUT ALLERGIES:
Substitute the cashews and almonds for seeds. Pumpkin seeds and sunflower seeds are great. Bake for only 15 minutes.
DIET:
If you use the granola as a snack, use 1 tbsp – 1/4 cup. Contains protein and fat.
Use granola as topper with 1-2 tbsp only.
100 calories per tablespoon.
Vegan, Vegetarian, plant-based, celiac friendly, child friendly, sodium friendly, and weight management friendly.
Crunchy Maple Granola No Oats – Vegan GF
A great gluten free topping for yogurt of Chia puddings. Even yummy for a snack.
If you have an allergy to almonds or cashews, easily substitute with sunflower seeds and pumpkin seeds.
Diet:
This dish is completely plant based, and low in calories . Perfect dinner if you are on my weight management program.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, and celiac friendly.
- Large baking pan lined with parchment paper
- Medium Mixing Bowl
- Blender or Food Processor
- tbsp, 1/2 tsp
- Mixing spoons and a spatula
- Medium size glass jar or mason jar
- 1/2 cup Raw Cashews ( or your choice of nuts or seeds)
- 1/2 cup Raw almonds ( or your choice of nuts or seeds)
- 2 tbsp Maple syrup
- 1/2 tsp Himalayan or sea salt
Alternatively for nuts, use seeds:
- 1/2 cup Raw pumpkin seeds
- 1/2 cup Raw sunflower seeds
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Preheat the oven to 350°F
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Using a blender or food processor, pulse the cashews and almonds until they are in pieces but not ground down. Stop and mix a few times.
Add the pieces to the mixing bowl.
Add the salt and maple syrup. Mix well
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Spread the mix onto the parchment paper lined baking pan, and flatten out so they bake evenly.
Set timer for 10 minutes and flip over the nut mix.
Set timer for another 5 minutes.
Take out of over and allow to cool so they all harden.
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Notes: If you are using seeds instead, bake for only 10 – 15 minutes. Flip halfway.
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Store in a glass jar or mason jar in a dry cool location. Do not store in the fridge.
Use within 2 weeks