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.

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.
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.
Image Credit: Megan Radaich
Learn More: Food
Preserving Guides available HERE