When I created the VixiBar line over 3 years ago, I had so many flavor ideas. Once I created and perfected a few flavors, it was so easy to figure out the others. I think that is how my recipe creating is going to go as well. I come up with one grain free dough ball cookie recipe and then I have 5 more like it to try. I come up with a granola recipe, then I have 5 other flavor ideas in mind. At least I’m giving variety and hopefully appealing to everyone’s tastes! I know not everyone is going to love every thing I create!!
Enjoy as a cereal, snack or topping on home-made dairy free ice cream
Recipe: Grain-Free Almond Nut Joy Granola
- 2 cups raw almonds
- 1 cup raw cashews
- 1/2 cup raw macadamia nuts
- 1 cup almond flour*
- 1/2 cup psyllium husk (could replace with almond flour)
- 1 3/4 cups coconut chips, flakes or shreds
- 1/2 cup vanilla egg white protein powder*
- 2/3 cup roasted almond butter
- 1/2 cup plus a little more virgin coconut oil*
- 2/3 cup full fat coconut milk
- 3/4 cup honey* (I used Nature’s Hollow)
- 1 tsp vanilla
- 1/2 cup dark chocolate crushed into pieces
- dash celtic sea salt
- In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces
- In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
- In a small bowl, combine coconut oil, coconut milk, almond butter, vanilla and honey
- Pour the coconut mixture over the nut mixture and stir until nut mixture is coated
- Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness
- For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less or more
- Once mixture has cooled just a bit, add the chocolate pieces and mix well. You want the mixture a bit warm to make chocolate melt stick to the granola. If it’s too hot it will coat the mixture. Still good this way, just not chunks of chocolate. You could also add once it’s completely cooled if you just want pieces in the mixture. I use a dehydrator and like to add the chocolate to the mixture before it dehydrates. The chocolate does melt some, but that’s my favorite!!!
*I normally use Honeyville Almond Flour, but used Bob’s Red Mill in this and it will work just fine!
*I like Jay Robb’s Vanilla Egg White Protein. You can certainly use a vanilla whey in place of. I like the added protein and think it gives a little flavor, but feel free to leave it out.
*I use Nature’s Hollow Xylitol Honey but regular honey will work, maybe add a bit less and taste before adding more. If you cut down on the amount of honey, you may need to add more oil or milk for additional liquid
*I love using Whole Foods or Tropical Traditions Organic Virgin Coconut Oil in recipes when I want the coconut flavor to be present in the recipe