Go Back
–+ servings
Print

Grain-free Nutty Granola

Course Breakfast, Snack
Cuisine Paleo, SCD
Keyword crohns diet, gluten free, grain free, scd diet, scd granola, scd recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 Cups

Ingredients

  • 1 cup pecans (roughly chopped)
  • 1 cup cashews (roughly chopped)
  • 1 cup walnuts (roughly chopped)
  • 1 cup unsweetened coconut chips (the big flakes)
  • ¾ cup raisins
  • 2 tbsp melted cacoa butter
  • ¼ cup melted coconut oil
  • 1 8 oz. can crushed pineapple in its own juice make sure no added ingredients
  • 5 Mediool dates (chopped)
  • ½ tsp sea salt
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract

Instructions

  1. Heat oven to 300F°

  2. Add nuts, coconut, and raisins to large mixing bowl

  3. Stir to mix

  4. Melt coconut oil and cacoa butter in small saucepan over low heat until it just melts

  5. As soon as it's melted, immediately remove from heat and set aside

  6. Add crushed pineapple, chopped Medjool dates, vanilla, salt, and cinnamon to food processor

  7. Pour in melted cococnut oil and cacoa butter

  8. Process until smooth (there may still be little chunks of the dates, but rest of mixture should be smooth)

  9. Pour over nut mixture and stir until everything is coated

  10. Line baking sheet with parchment paper

  11. Evenly spread mixture over parhcment paper

  12. Bake 50 - 60 minutes until mixture is golden brown and firm (granola will still be a little soft, but will crisp as it cools, be sure not to overcook)

  13. Place baking sheet on wire rack and allow to cool for an hour

  14. Store on counter in air tight container

  15. Place in refrigerator if it starts to get soft