Ingredients for
GRANOLA
(GRAIN FREE)
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Yield: 6-8 cups
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Nuts, Chopped/Sliced (Peanuts, Almonds,
Cashews, Pecans, Pistachios or Walnuts)
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3 cups
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Seeds (Chia, Flax, Hemp, Pepitas or
Sesame Seeds)
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2/3 cup
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Flax Seed Meal
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1/2 cup
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Oil, Liquid (Butter, Coconut Oil or
Ghee)
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1/4 cup
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Egg Whites
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2
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Sweetener (Erythritol, Stevia or
Monk Fruit)
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4-6 tablespoons
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Vanilla Extract
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1 teaspoon
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Ground Cinnamon
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1/2 teaspoon
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Salt, Finely Ground (if nuts are
unsalted)
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Pinch
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METHOD:
1. Clean jars and equipment by washing in hot soapy water and rinsing
well before use. Ensure jars (or storage containers) are completely dry
before storing granola in them.
![grain-free granola](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NsiOA30y8z8xmBDWTKcSix7xcFk9rTOWYspCFzXAh-T1kf6hjp1dthB3s9TFps0pbcIAv0YVpVZHCoTDwhnNf1MWE3jg5DEsN1e6H4fxci0OlOZSx31K_FDAcKkidghpGojtkydny_0Z/w320-h320/82740416_2750803978339881_1195787919625814016_o.jpg)
3. Measure ingredients into a large bowl. Mix well.
4. Spread mixture evenly onto the lined baking trays, about 5mm (1/4 inch) thick.
5. Bake for 15 minutes at 180°C (350°F) or until light brown.
6. Cool granola on the trays.![yoghurt, berries and grain-free granola](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iW6lvdTzoNeqbJVl9UfaCoZPkUXzMwAP5wNc2XXYAKQ8sBMdcF8Pgvk_xpYmKXldrhKejF8os4zAy2dlrwRwiaXvB62Cv8A6vAHpwXU6-MYbu9bWfd9uKO00IXmR1UrxexMN_BHSCca4/w320-h320/82763499_2750803921673220_2402246728448212992_o.jpg)
7. Pour cooled granola into a jar or container, breaking into pieces if desired.
8. Store granola on the bench or in the pantry for up to 2 weeks, or refrigerate for consumption within 4 weeks (or freeze for up to 3 months, especially helpful if you’ve made a larger batch).
9. Consume granola within 3 weeks (if stored in the pantry at room temperature), or refrigerate for a month or more, or freeze for up to 3 months.
4. Spread mixture evenly onto the lined baking trays, about 5mm (1/4 inch) thick.
5. Bake for 15 minutes at 180°C (350°F) or until light brown.
6. Cool granola on the trays.
![yoghurt, berries and grain-free granola](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iW6lvdTzoNeqbJVl9UfaCoZPkUXzMwAP5wNc2XXYAKQ8sBMdcF8Pgvk_xpYmKXldrhKejF8os4zAy2dlrwRwiaXvB62Cv8A6vAHpwXU6-MYbu9bWfd9uKO00IXmR1UrxexMN_BHSCca4/w320-h320/82763499_2750803921673220_2402246728448212992_o.jpg)
7. Pour cooled granola into a jar or container, breaking into pieces if desired.
8. Store granola on the bench or in the pantry for up to 2 weeks, or refrigerate for consumption within 4 weeks (or freeze for up to 3 months, especially helpful if you’ve made a larger batch).
9. Consume granola within 3 weeks (if stored in the pantry at room temperature), or refrigerate for a month or more, or freeze for up to 3 months.
Image Credit: Megan Radaich
Learn More: Food
Preserving Guides available HERE