This crunchy goodness is hard to stop eating! It’s so light, but delights the crisp hankering I get sometimes with a good balance of salty sweetness…. it is, however, NOT sweet. Take out the bit of monkfruit entirely and just rely on the freeze dried berries and let your tastebuds enjoy a nutty earthy satisfaction that will help break the addictive very-sweet-addictive granolas often found in your grocery stores…!
- 1 cup wild soil almonds
- 1 cup halved and coarsely chopped Indonesian cashews
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 4 Tablespoons chia seeds
- 8 Tablespoons ground flax seed
- 1 cup sliced almonds
- 1/2 Tablespoon cinnamon
- 1/2 teaspoon Himalayan pink salt
- 6 Tablespoons coconut oil
- 2 teaspoon vanilla extract
- 3/4 cup freeze dried berry of choice
- 2 cups coconut flakes (1/2 in at start and 1/2 mixed in later)
- 1 teaspoon cayenne (more for option… and have turmeric on hand.)
- 1 Tablespoon of golden monkfruit granules (omit if you want NO sweetened flavor outside of berries!) It’s still soo good with mylk!
WHAT TO DO:
- Line two baking trays with silicone baking lining and set your oven to 250 degrees Fahrenheit.
- Meld together coconut oil, vanilla, and sweetener…turn off heat.
- In very large mixing bowl, put together rest of ingredients EXCEPT 1/2 of your coconut flakes (do not use shreds, please.)
- Pour melty oil mixture into the large bowl and toss well.
- Divy up the granola mixtures between the two pans… you can spice up one of the pans with more cayenne or other savory powder like turmeric! Spread the mixture well in order to bake evenly.
- Bake for 25 minutes and sprinkle rest of your coconut shreds and stir into the mixture.
- Bake for another 20 minutes… watch carefully so it bakes evenly and crisps to a golden level. Burning would be sad thing … 😦
- Remove from oven and let cool for 30 minutes
- Add your freeze fried berries.
- This is enough to make a batch for yourself and have a giftable goodies for a foodie friend!
NOTE: for the most nutritious option would be to do all but bake and instead use a dehydrator for 12 -24 hours after soaking and activating each seed and nut prior to mixing. It takes more time, BUT the granola would be raw and living–offering you more than a baked option. Bake if you really prefer the crunch factor! Honestly, sometimes, I need a good crunchy snack!
I really love eating this when I need something with texture… or on top of my chia puddings… or actually, anytime. I’ve become more drawn to the the savory side of this than the sweet side, so I’ve surprised myself and avoided the berries at times! I think you’ll enjoy this over most store-bought varieties of granola laced with way too much sugary stuff.