Description
If you love morning cereals, this homemade lectin-free granola recipe is a much healthier alternative that is also super delicious and full of nutrients. Made with wholesome, healthy ingredients, this crunchy granola is also gluten-free, sugar-free, and vegan. It pairs perfectly with plant-based milk or yogurt, and it’s a great base for other delicious sugar-free desserts.
Ingredients
- 1 cup walnuts
- 1/2 cup pecans
- 1 1/2 cup unsweetened coconut flakes (divided)
- 1 green plantain, peeled and sliced
- 4 dry figs, chopped
- 3 tablespoons coconut butter
- 3 tablespoons coconut oil
- 4 tablespoons hemp hearts
- 1 teaspoon pure vanilla extract
- pinch of salt
- Optional: unsweetened cacao nibs or chopped dark chocolate (to be added after cooking). You could also add different nuts and slivered almonds or almond flakes.
Instructions
- Preheat the oven to 300F.
- In a food processor, pulse the nuts and 1/2 cup coconut flakes, until they break down but they are not completely ground. You want some texture, with the nuts having different sizes. Add the mixture to a large mixing bowl.
- In the same food processor, add the sliced banana, coconut butter and oil, and chopped figs. Pulse until mixed. Add this mixture to the bowl of nuts.
- Add the hemp hearts, vanilla, salt, and the 1 cup of coconut flakes left. Mix well with a spoon.
- Transfer the mixture to a sheet pan lined with parchment paper.
- Bake for about 40 minutes, stirring occasionally and keeping an eye on it at the end to make sure the coconut flakes do not burn.
- Take the baking sheet out of the oven, add the cacao nibs or chocolate of using, toss well and let it cool.
- Store in a glass jar in the fridge for about a week or freeze immediately and eat straight from the freezer.
- Serve with cold plant milk or yogurt of your choice.
