Cinnamon Apple Granola

November 27, 2012 Kate

I have been sitting on this recipe for quite some time. It is one of my favorite granola recipes, but I get hesitant to share my recipes that I use a dehydrator. I know only a few of you have one and this can certainly be done in the oven, but the dehydrator always tastes best.

This is the perfect flavor for this time a year and can be enjoyed plain or with milk! The added protein powder makes this the perfect high fat and moderate protein breakfast!!! You may also like to try my other grain free granola recipes, Almond Nut Joy, Banana Nut and Pumpkin Spice.

Maybe a dehydrator should be on your holiday wish list!!! The Nesco that I have is very reasonably priced.

Cinnamon Apple Granola

Ingredients

2 1/2 cups raw nuts, chopped (I used almonds and walnuts)
1 apple, diced
1/3 cup almond flour
1/4 cup vanilla protein powder* (I used Jay Robb’s Vanilla Egg White Protein)
2 1/2 tsp cinnamon
1 tsp lucuma powder, optional
1/2 cup apple sauce
1/4 cup honey
2 tbsp almond butter
1/2 tsp vanilla extract
couple dashes of sea salt

Instructions

Combine the chopped nuts, apple pieces, protein powder, almond flour, lucuma, cinnamon and salt in a bowl and mix well
In a separate bowl, combine the apple sauce, almond butter, honey and vanilla
Combine the two bowls and stir until all the dry ingredients are coated
Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Quick notes

*Substitute the protein powder for an additional 1/4 cup almond flour.

I used Nature’s Hollow Xylitol Honey for a lower sugar option.

For those of you that try this in the oven, let us all know how it turned out!

Kate's Healthy Cupboard - Gluten Free Recipes

Almond Nut Joy Granola

January 7, 2012 Kate

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

Ingredients
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

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 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!!!

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. 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

Grain-Free Banana Nut Granola

January 7, 2012 Kate

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.

Variations
I 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!