When you think of granola, you think of oats. It's hard to find recipes without the use of oats. I know there's gluten free oats, but since going grain-free, those are not an option. So many recipes for grain-free granola seem more like trail mix to me. I wanted to create something that was crunchy, but at the same time didn't taste like a pile of nuts and dried fruits.
I came across a recipe from Maria Emmerich that caught my attention. It had psyllium husk in it and it seemed like that would give it a great texture and hold it all together. I liked her recipe, but I will be very honest with you about something. Psyllium husk is fiber and when a recipe calls for 2 cups of it, the result is simply not pretty the next day. If you suffer from constipation, then feel free to add lots more of it to my recipes! I like to include it for some texture and added fiber, but certainly not 2 cups!! I took her idea but completely changed the recipe to my own flavors and liking. The result...some very addicting, crunchy and tasty treats!!! I had to hurry up and take these photos before I ate it all! Hope you enjoy it as much as I do!
Recipe: Grain-Free Banana Nut Granola
Ingredients
- 2 cups raw almonds
- 1 1/2 cups raw walnuts
- 1/2 cup psyllium husk (could replace with more flour)
- 1 cup almond flour*
- 1 cup coconut chips, flakes or shreds (optional)
- 1/2 cup vanilla egg white protein*
- 1/8 cup roasted almond butter
- 3/4 cup honey* (I used Nature's Hollow Xylitol Honey)
- 1 tsp vanilla
- 3/4 cup over ripe banana, mashed or pureed (about 2 small)
- dash of sea salt
Instructions
- 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 bananas, almond butter, vanilla and honey
- Pour the banana 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
Quick notes*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.
VariationsI do not eat peanuts, but here is an option. Replace some of the nuts for unsalted peanuts and replace the almond butter for peanut butter.
Enjoy as a cereal with unsweetened almond, coconut or hemp milk or just as a crunchy snack!
