Servings: about 8 servings servings Prep: 10 min Cook: 10 min

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!

Servings

n/a

Prep time

10 minutes

Cook time

10 minutes

Passive time

n/a

Ingredients

1 cup Shredded Coconut
1/2 cup Sliced Almonds
1/2 cup Raw Walnut Pieces
1/4 cup Premium Shelled Sunflower Seeds
2 Tbsp Hulled Hemp Seed
2 Tbsp Flaxseed Meal
1 Tbsp Blue Agave Nectar
1 Tbsp liquified Coconut Oil
1 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Salt

Instructions

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
In a separate, small bowl, combine agave nectar, coconut oil, and vanilla extract. Stir until well-combined
Pour the liquid ingredients over the coconut mixture, and mix very gently until well-combined
Spread the granola onto the cookie sheet in an even layer. Sprinkle the cinnamon, nutmeg, and salt across the surface of the granola.
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!