As I’ve mentioned previously, I’m trying (but somewhat failing) to maintain my soy-free, grain-free vegan diet I followed in January when I was detoxing. As a result, I pinned a zillion recipes and this bad boy was one of them. I made it this weekend but have honestly only eaten it once since then. I should mention right off the bat that I’m not really a sweets person so I might be a bit biased from the start.
Serves: not listed on the recipe source but I found it made 5 servings
- ½ cup almonds
- ½ cup pecans
- ½ cup walnuts
- ¼ cup pumpkin seeds (peptias)
- 7 medjool dates, chopped
- 1/3 cup unsweetened shredded coconut
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
- ½ cup unsweetened applesauce
- 1/3 cup coconut oil, melted
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Add nuts, dates, and unsweetened shredded coconut to a bowl of a food processor and pulse to slightly chop nuts. Add spices and salt and pulse again to evenly distribute.
- In a bowl whisk together apple sauce, oil, maple syrup, and vanilla extract. Place wet ingredient into the bowl of food processor with nut mixture and pulse to combine.
- Evenly distribute granola (using fingers) on prepared baking sheet.
- Place in oven for 30 to 40 minutes until golden.
- The granola will harden up once cooled completely.
- So I’m not going to lie, I didn’t love this recipe. For starters, there’s the texture… mine ended up much more ground up than it shows in the photo. I think if I made this again, I’d buy whole nuts and skip #2 OR I’d buy pre-chopped nuts and not put anything into the food processor at all. As it was, I purchased slivered almonds, pecan pieces, and walnut pieces and ended up with a finely ground up consistency that I didn’t particularly care for.
- As for the cooking times, this might have to do with the weird consistency of mine but I baked it once for 40 minutes, let it cool, then broke it up and cooked it again for about 20 minutes. It still never really fully hardened. I ended up putting my leftovers in the freezer for longer storage because I wasn’t sure how long it would last at room temp while still semi-moist.
- This has a great spice mix but tastes heavily of the spices and not the apple.
- Would I make this again? Yes – but only to try out my different consistency theory. If I still wasn’t thrilled with it, I’d stick with this Paleo Granola recipe I’ve tried previously.
You can view all of the recipes I’ve posted by clicking here.