Grein Free Honey Granola

                                        Grain Free Honey Granola

This baked granola is a nutrient-dense blend of raw nuts and seeds. It’s ideal for anti-inflammatory, gluten-free, fibre-rich, low-sugar and high-protein diets. There’s natural sweetness from the dates and the honey, which —alongside all of its other health benefits — is a source of antioxidants. Use local honey to infuse with the essence of the Sea to Sky.  Serves 16

Ingredients:
2 cups raw almonds, chopped
1 cup raw pecans, chopped
⅓ cup raw pumpkin seeds
⅓ cup raw sunflower seeds
¼ cup coconut oil, melted
¼ cup honey
1 teaspoon sea salt
½ teaspoon cinnamon
3 dates, pitted and chopped

Directions:
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine chopped nuts and whole seeds
(for smaller seed pieces, use a food processor to chop to desired size
or lay on a cutting board and break up with a chef’s knife).

Pour melted coconut oil over nuts and seeds, along with honey, sea
salt and cinnamon. Add dates and combine. Mix everything well and
spread on prepared baking sheet in a single layer.  Bake for 10 min.

Remove mixture from oven and give it a light stir, then bake for 
another 8 minutes or until nuts start to brown. 

Remove from oven and completely cool before breaking mixture into 

chunks. The longer the granola cools, the crunchier it gets.

Transfer to a glass jar with a lid and store at room temperature for up to a week. Serve with yogurt or enjoy on its own.

Vanilla Super-Seed Granola With Coconut Chips

Vanilla Super-Seed Granola 

With Coconut Chips

Ingredients:

2 1/2 cups unsweetened large-flake coconut

2 cups gluten-free rolled oats

3/4 cup raw pepitas

1/2 cup hemp hearts

1/4 cup raw sunflower seeds or more pepitas

2 tablespoons coconut sugar or granulated sugar

1 1/2 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

1/3 cup plus 1 tablespoon virgin coconut oil, melted

1/3 cup plus 2 tablespoons pure maple syrup

2 tablespoon Sunflower Seed Butter

1 teaspoon pure vanilla extract

2 vanilla beans, Halved and seeds scraped OR 

    1/2 teaspoon vanilla bean powder.

Directions: 

Preheat oven to 300*.

In a large bowl combine flaked coconut, oats, pepitas, hemp hearts, sunflower seeds, hemp hearts, sugar, cinnamon and Salt.

In a small pan melt the coconut oil.  Remove from the heat and stir in the vanilla bean pod seeds. if using.

Pour the wet mixture over the dry mixture.  Stir until the mixture is fully coated.

Spoon the granola mixture onto prepared baking sheet along with the reserved vanilla bean pods.  Spread the granola to an even layer.  

Bake 15 minutes.  Remove the baking sheet from the oven and stir.  Bake for 8 to 13 minutes more until the granola is just starting to turn a bit golden along the edges.  The granola will be soft when it comes from the oven but it will harden as it cools.  Let cool completely on the baking sheet then transfer it to glass jars for storing.  You may store the vanilla bean pods in the jars with the granola, Keeps in refrigerator 3 to 4 weeks or 2 months in the freezer.