This time of year, I see lots of my farm friends that harvest maple sap making maple syrup over the last couple of weeks boast of the fragrant smells being had while processing. While I don't harvest my own maple sap, but I do enjoy it from other farms that do.
This Grain-Free Maple Granola recipe leaves your house smelling with maple syrup in the air. It's warm and delightful smell and the granola tastes the same. I use this granola to replace cereals and other granolas that are full of preservatives and are usually loaded with processed sugars.
I love this granola with some unsweetened coconut milk, a sliced banana, and a drizzle of local honey. Oh boy is it delicious and packed full of protein, omega 3s, phytonutrients, and fiber. I like to switch out the topping of fruit with fruit that is in season through out the year. Try it out and let me know what you think
Grain-Free Granola Recipe
Servings: 8-10 at 1/2 cup per serving
· 2 cups of mixed nuts, chopped: I use 1 cup pecans, ½ cup raw cashews, and ½ cup almonds
· 1 cup of mixed seeds: I use ¼ cup chia seeds, ¼ cup hemp hearts, ¼ cup pepitas, and ¼ cup sunflower seeds
· ½ cup unsweetened shredded coconut
· 2 Tbl of ground flax seed
· ½ cup of almond flour
· 1 tsp of fine Himalayan salt (or fine sea salt)
· 1 tsp of ground cinnamon
· 3 Tbl coconut oil, melted
· 4 Tbl 100% organic pure maple syrup
· 1 tsp vanilla extract
1. Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a large bowl, combine chopped nuts, seeds, flax seeds, coconut flakes, almond flour, cinnamon, and salt. Mix until even consistency.
3. In a liquid measuring cup, combine melted coconut oil, maple syrup, and vanilla extract and mix evenly.
4. Pour liquid mixture over the nut and seed mixture. Stir together until evenly coated with liquid mixture. Don’t over stir as it will make it too crumbly.
5. Spread mixture out on the baking sheet into a large rectangle and bake in oven for 20-25 minutes. Nuts should appear golden and granola smells fragrant of maple, vanilla, and cinnamon. Once golden, remove from heat and let cool completely before taking out of the pan. Once cooled, transfer to a sealed container. Keeps for 1-2 weeks, but I promise it won’t last that long.
Serve with a non-dairy milk, chopped fruit or a sliced banana, and a drizzle of local honey and you have yourself a delicious and nutrient-dense breakfast.
About the Author:
Ariel Beauchamp is a nutritionist, health coach, farmer, and speaker. Ariel helps get to the root cause and reverse chronic symptoms of those with chronic gut and/or brain health conditions who are often challenged by pain, digestive issues, depression, and anxiety. Ariel focuses her practice on nutrition, stress, and environmental toxins with a special interest in mental/emotional health.
She uses her B.S. in Human Nutrition and Dietetics, a functional medicine approach, and her lifetime experience with chronic illness and childhood trauma to empower others to live life fully regardless of the circumstances they have been given. She runs her therapeutic farm and health coaching business, AZ Farm & Wellness.
To learn more and work with Ariel, visit her at www.azfarmwellness.com.