This gluten-free granola recipe used to be on The Balanced Platter, but now that it’s gone I’m hosting it on my own blog
Gluten-free Cinnamon Raisin Granola
4 cups of walnuts
1 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup almond meal flour
1 cup applesauce with no added sugar
1/4 tsp of vanilla liquid stevia
1/4 cup chia seed meal (I make my own fresh meal by grinding whole chia seeds in a coffee grinder)
1 tbsp cinnamon
1/2 tsp sea salt
- Soak walnuts for about 8 hours Note: Soaking the walnuts first removes the enzyme inhibitors, making them easier to digest, and giving your body access to all the nutrition available in nuts)
- Add soaked walnuts, shredded coconut, raisins, almond flour, applesauce, and stevia to a bowl.
- In a separate bowl mix the chia seed meal, cinnamon, and salt.
- Combine two bowls.
- Dehydrate at 130 degrees overnight, or until it’s dry and crunchy.
Note: I have this dehydrator by Nesco, but if you don’t have a dehydrator you can try using an oven on the lowest heat possible (i you have a warming option that should work). I don’t know how long it would take in the oven, just keep an eye on it. I use a dehydrator because heat destroys the essential fatty acids (omega 3, 6 and 9) in chia, hemp, flax, etc.