Crunchy. Salty. Sweet. This granola is free from fruit and grains. Enjoy with your favourite milk or serve with yoghurt and berries. 
Ingredients for   GRANOLA (GRAIN FREE)
Yield: 6-8 cups
Nuts, Chopped/Sliced (Peanuts, Almonds, Cashews, Pecans, Pistachios or Walnuts)
3 cups
Seeds (Chia, Flax, Hemp, Pepitas or Sesame Seeds)
2/3 cup
Flax Seed Meal
1/2 cup
Oil, Liquid (Butter, Coconut Oil or Ghee)
1/4 cup
Egg Whites
Sweetener (Erythritol, Stevia or Monk Fruit)
4-6 tablespoons
Vanilla Extract
1 teaspoon
Ground Cinnamon
1/2 teaspoon
Salt, Finely Ground (if nuts are unsalted)

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.
2.   Pre-heat oven to 180°C (350°F) and line two baking trays with baking paper, so the granola will not stick to the tray.
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.

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.




Author: Megan Radaich          
Image Credit: Megan Radaich          
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Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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