Healthy, Grain Free – Black Forest “Granola” | Primal Palate

Healthy, Grain Free – Black Forest “Granola”

All natural, quick and easy, decadent, rich, subtly sweet, deliciously indulgent, secretly healthy, homemade, grain free black forest granola The perfect treat to make, eat and share with the ones you love

5 minutes

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	250
Fat:	16 g
Carbohydrates:	20 g
Protein:	7 g
Calculated per serving.

by EmSwanston

View original recipe

View other recipes by EmSwanston

Serves: 12

Ingredients

1 cup 1 cup 1 cup Almonds, raw, unsalted
1 cup 1 cup 1 cup Cashews, raw
0.25 cup 0.25 cup 0.25 cup Sunflower Seeds, + 1 extra teaspoon (optional) to sprinkle over once your granola is baked if you want to add a little extra color to the mix
0.25 cup 0.25 cup 0.25 cup Pumpkin Seeds, + 1 extra teaspoon (optional) to sprinkle over once your granola is baked if you want to add a little extra color to the mix
1 tsp 1 tsp 1 tsp Espresso Powder, Disolved in 1 Tbsp of warm water - or a shot (or two) of your fave brew, cooled.
1 Tbsp 1 Tbsp 1 Tbsp Vanilla Extract
1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure, more or less to reach desired level of sweetness
1 Tbsp 1 Tbsp 1 Tbsp Cacao Powder, Raw
1 pinch 1 pinch 1 pinch Salt
0.5 cup 0.5 cup 0.5 cup Dried Cranberries, Organic
0.5 cup 0.5 cup 0.5 cup Coconut Flakes, unsweetened
2 Tbsp 2 Tbsp 2 Tbsp Dark Chocolate Chips, Or cacao nibs - optional

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Traditional oven baked method –
Preheat your oven to 175’C/350’F
Line a rimmed baking sheet with baking/parchment paper, set aside.
Pour your espresso, maple syrup, coconut oil, vanilla and cacao into a medium size bowl and whisk until well combined.
Add nuts (all except for the optional extras) to your chocolate-espresso mix and stir to combine, then pour onto your prepared baking sheet and spread out into a nice even layer.
Bake for 15-20 minutes, rotating the tray and stirring half way through.
Make sure you stay close by after the 12 minute mark, as you don’t want your nuts to catch and burn so keep and eye on it. Remember that your nuts will crisp as they cool ud83dude09
Once your nuts are deliciously roasted and nice and crisp, remove from the oven and place onto a wire (or heat proof mat)
Add your coconut and cranberries and stir to combine.
If using dark chocolate chips you may want to wait until your granola has cooled before you add them otherwise they will melt which is not necessarily a bad thing but just something to keep in mind.
Slow-cooker method –
Pour your espresso, maple syrup, coconut oil, vanilla and cacao into a the base of your slow cooker and until well combined.
Add nuts (all except for the optional extras) to your chocolate-espresso mix and stir to combine, then spread it out into a nice even layer.
Pop the lid on and cook on low for 3-4 hours or high for 2-3 hours.
Once cooked, turn off your slow cooker and allow to cool or transfer to a bowl or lined baking sheet.
Add your coconut and cranberries and stir to combine.
If using dark chocolate chips you may want to wait until your granola has cooled before you add them otherwise they will melt which is not necessarily a bad thing but just something to keep in mind.
*This granola should keep well stored in an air tight container for up to three months.
Enjoy xo