Store bought granola if one of those foods I never understood why they are labeled ‘healthy’, because even the best ones are full of sugar and questionable ingredients. So this is something I used to make at home occasionally, even before starting the Plant Paradox, using oats, maple syrup and butter. It was about time to work on a lectin free, vegan option and this one doesn’t disappoint. I can even say is one of the best granola I’ve ever made. In case you didn’t know what more to do with a green plantain.
Vegan, sugar free, lectin-free granola, easy, smells like heaven
Do you want more reasons to try this? Have a green plantain on hand, a selection of nuts (I used pecans and walnuts but you can use any combination you have / want), coconut butter, coconut oil, coconut flakes, hemp hearts (they add to the crunch and they are super tasty when roasted). I sweetened everything with dry figs, an approved occasional sweetener for plant paradox-ers. You can freestyle as much as you want if you have preferred ingredients you want to add, sometimes I add unsweetened cacao nibs to mine, but only after it’s done cooking. I like to have mine with cold hemp milk, for breakfast, or as a sweet treat when I feel like.
Coco-Nuts Crunchy Granola with Green Plantain
The most delicious lectin-free treat or breakfast
- 1 green plantain, peeled and sliced
- 1 cup walnuts
- 1/2 cup pecans
- 1 1/2 cup unsweetened coconut flakes (divided)
- 4 tbsp hemp hearts
- 4 dry figs
- 3 tbsp coconut butter
- 3 tbsp coconut oil
- 1 tsp pure vanilla extract
- pinch of salt
- Optional: unsweetened cacao nibs (to be added after cooking).
Heat 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 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 and salt. Add the 1 cup of coconut flakes left. Mix well with a spoon.
Add the mixture to a sheet pan lined with parchment paper.
Bake for about 40 minutes, mixing occasionally and keeping an eye on it at the end to make sure the coconut flakes do not burn.
Add the cacao nibs if using.
Let cool, and store in a glass jar in the fridge for about a week.
Serve with cold alternative milk of your choice (I prefer unsweetened original hemp milk).
Vegan, lectin free, sugar free, healthy. Double or triple quantities if you have a big family, it stores well in an airtight glass container in the fridge. It also freezes well. Great replacement for cereals.