Grain-Free Granola

Flax is an amazingly versatile food and fiber crop. In fact, it’s one of the oldest fiber crops in the world. We’re going to learn more about the ever-useful flax on this episode of Fresh Pickings. For our flaxseed meal episode, our host Kat Johnson talks to Harry Rosenblum, host of Feast YR Ears on Heritage Radio Network, and Vegan Low Glycemic Load blogger and chef Elizabeth Taylor, who shares her recipe for grain-free granola.  Listen in!

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Servings about 8 servings
Prep Time 10 minutes
Cook Time 10 - 12 minutes
Submitted By Elizabeth Taylor from VLGL
Rating
  • 1
  • 2
  • 3
  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings about 8 servings
Prep Time 10 minutes
Cook Time 10 - 12 minutes
Submitted By Elizabeth Taylor from VLGL
Share this Recipe
Share this Recipe
Instructions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper In a large mixing bowl, combine all ingredients from coconut to flaxseed, and mix gently until evenly distributed
  2. In a separate, small bowl, combine agave nectar, coconut oil, and vanilla extract. Stir until well-combined
  3. Pour the liquid ingredients over the coconut mixture, and mix very gently until well-combined
  4. Spread the granola onto the cookie sheet in an even layer. Sprinkle the cinnamon, nutmeg, and salt across the surface of the granola.
  5. Bake for 5 minutes. Stir, and bake for an additional 5-7 minutes, or until a golden color is reached. Be careful not to burn!
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