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.
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
Tried this recipe?Let us know how it was!