May 21, 2015
Going grain-free doesn’t have to mean you’re stuck with boring breakfasts. This flavorful granola is loaded with protein-packed nuts and tangy dried cherries. Fragrant vanilla and spices give the mixture the classic granola taste you crave. Try it as a midday snack, or pour yourself a bowl with almond milk for an energizing way to start the day.
Yield: 2 quarts
Active Time: 10 minutes
Total Time: 50 minutes
2 cups raw walnuts
2 cups raw cashews
1 cup raw pumpkin seeds
1 cup unsweetened shredded coconut
1 cup dried cherries
3 tablespoons hemp seeds
1 large egg white
2 tablespoons water
3 tablespoons coconut oil
1/3 cup raw honey
1 teaspoon Madagascar vanilla powder or extract
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon Maldon sea salt
Almond milk, to serve
Preheat oven to 300 degrees and line a baking sheet with parchment paper.
Place the walnuts, cashews, and pumpkin seeds into the bowl of a food processor. Pulse a few times to break the nuts into small pieces the size of rolled oats. Transfer to a large mixing bowl and stir in the coconut, cherries, and hemp seeds.
In a small mixing bowl, beat together the egg white and water until foamy. Whisk in the coconut oil, honey, vanilla powder or extract, cinnamon, cardamom, and salt. Pour this mixture over the nuts and stir until everything is fully coated.
Spread the granola mixture in an even layer on parchment-lined baking sheet. Bake in oven for 30 minutes, stirring once midway through the cooking process. Once golden-brown and crispy, remove from oven and allow to sit, undisturbed on the counter, for 10 minutes. This allows for the clusters to form. Break apart the large clusters with a spatula.
Serve with almond milk and berries or eat by the handful.
Photo credit: Paul Delmont
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