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
Equipment
- 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
Ingredients
- 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
Instructions
- Preheat the oven to 350°F
- 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
- 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.
- Notes: If you are using seeds instead, bake for only 10 - 15 minutes. Flip halfway.
- Store in a glass jar or mason jar in a dry cool location. Do not store in the fridge.Use within 2 weeks