Recipe for homemade Gluten Free Granola
80g /1 cup almond flakes
140g / 1 cup pumpkin seeds
74g/ ½ cups sesame seeds
160g / 3 cups coconut flakes
114g / 1/2 cup pecan nuts
0.75g / 1/4 tsp. salt
75g / 1/4 cup water
60g / 3 tbsp. coconut oil
20g/4 tbsp. xylitol
6g / 2 tsp. vanilla extract
11g / 4 tsp. cinnamon
4g / 1 tsp. nutmeg
Heat oven to 180⁰C. Cover baking sheet with a silicon baking mat or greased parchment
Melt coconut oil over the stove or in the microwave and place in large mixing bowl
Mix in xylitol, vanilla, cinnamon, nutmeg, salt and water into coconut oil (in mixing bowl) and allow to heat. Mix all ingredients thoroughly
Add almond flakes, coconut flakes, pumpkin seeds, sesame seeds and pecans to mixing bowl
and combine thoroughly into coconut oil mixture. Make sure that all nuts and seeds etc are
well coated with the wet mixture.
Place mixture onto the prepared baking sheet and press into an even layer.
Taste a small amount of the mixture to make sure that it is sweet enough – if not add more
sweetener of choice until it is the desired taste.
Bake for approx. 20 minutes. Make sure you are constantly checking up on the granola as
some nuts/seeds burn easier than others. Three times during the baking, stir the mixture
with a large spoon and press back down. Bake until fragrant and lightly browned on the
Place oven on very low heat with oven fan on, and allow all moisture to dry out
Allow to cool completely. It will crisp as it cools. Store in sealed container or glass jar.
Recipe created by Cara-Lisa of Caralishious health and lifestyle brand, a health blogger, nutrition coach and founder of Caralishious Coconut Milk Ice-Cream. For more from Cara, follow her on: Twitter, Facebook, Instagram @caralishious and her official website.