Almond Flax Granola : Gluten and Refined Sugar Free

Almond Flax Granola Gluten and Refined Sugar Free

Homemade Almond Milk is so much better than the store-bought variety – but what to do with the leftover almond pulp? Daydreams of making granola with the pulp were swirling in my mind and I finally had the perfect opportunity on a blustery spring Saturday, sometime back in early April.  This Almond Flax Granola is nutritionally dense, including chia and flax seeds and it’s gluten and refined sugar free.  It turned out so delicious!

DIY Almond Milk

Rainy days are a good match for yummy smells coming from the kitchen.  Granola is a food we enjoy in warm weather with fresh fruit.  My efforts were not all lost on this rainy day.  A few days later the sun came out and along with it, granola for breakfast.

IMG_1743 almond milk granola

 

The dried fruit of choice for this nourishing mix was cherries, not only for their bright flavor, but for their anti-inflammatory and anti-oxidant qualities.  I added raisins too.  When it comes to dried fruit choose organic to avoid the preservative Sulphur Dioxide.  The flavor is so much better-the clean taste of the fruit comes through.  The fruit goes in after cooking though, so set it aside until later.

I like to pulse the almonds in a food processor until coarsely chopped.

 almond granola

With 1 cup of leftover almond milk pulp, (I’m wondering if Almond Milk pulp can be frozen and used in later recipes?) and all of the ingredients gathered together, I mixed up a big batch in the biggest bowl I had.  After it’s well mixed, I spread it on 2 cookie sheets to roast low and slow.  Stay close by, a gentle stirring every now and then helps to maintain even flavor.

almond flax granola

It wasn’t long before sweet aroma’s filled the house.  After some stirring and switching the trays, it was done to golden perfection.

almond flax granola refined sugar free gluten free

 

With the addition of your favorite berries, it’s a healthy homemade convenience food that comes in handy on busy weekday mornings.  Gobble it up with your milk of choice or yogurt.

Happy Cooking!

Amy

 
dry ingredients

10 cups gluten free rolled oats
1 cup flax seed meal
1 cup leftover almond pulp from making DIY Almond Milk
1/4 cup chia seeds
1 cup coconut sugar
2 cups coarsely chopped almonds

 

liquid ingredients

1 cup pure maple syrup
1/2 cup melted and cooled coconut oil
1 cup water
2 teaspoons cinnamon
1/2 teaspoon cardamom
1 1/2 teaspoons sea salt
1 teaspoon vanilla
1 cup dried cherries
1 cup raisins

 

Directions:
Place oven racks as close to the center of the oven as possible. Preheat oven to 275 degrees.
Combine all of the dry ingredients in an extra large mixing bowl.
Whisk all wet ingredients together in a medium size bowl.  Set dried fruit aside for later.
Add wet ingredients to dry ingredients, mixing well (I always use my hands).  Make sure the dry and wet ingredients are evenly distributed.
Spread granola evenly on 2 rimmed cookie sheets. Place a cookie sheet in oven on racks one upper rack and one lower.  Switch after 45 minutes, stirring to get an even roast. Continue to roast another 45 minutes after you switched top rack to bottom and bottom to top.  If you’re hanging out in the kitchen anyways, stir while baking once or twice.
Remove from oven and allow granola to cool and crisp on cookie sheets.  When cooled, mix in dried cherries and raisins.  Store in an airtight container in your pantry.
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