Tahini Coconut granola. Vegan. Gluten free.

 

Hello my friends & happy Tuesday!  I had this post ready to roll yesterday and forgot to hit publish.  So let’s start out today with a fun twist on a classic recipe.  I’ve been up since 4a and got my run in, volunteered at my local polling place (we have voting today) and got 3 recipes prepped and packaged for a client.  Can you say PRODUCTIVE?  Ha.  Rare but all good.

So let me focus.  I love making granola to stash in my pantry and for clients.  It’s nutrient-dense, protein-packed and low in sugar versus grocery store options.  We love it on top of muffins we bake, for a yogurt topper or for ice cream.  My husband keeps a baggie in his office for when he needs a snack.  It’s just good food, fast.

Let me share a bit about tahini if you aren’t familiar.  Tahini has the texture and consistency of a creamy nut butter.  It’s made from sesame seeds, similar to nut butter but without nuts.  Rich in magnesium, potassium and iron.  Great source of calcium.  High in vitamin E, B1, B2, B3, B5 and B15.  It has a high alkaline content.  Packed with healthy fats.  Easily digestible.

This recipe is for those seeking easy food that is healthy and good for you.  You can add in what you need or remove what you don’t… its a very forgiving recipe.  Also perfect for a teacher or hostess gift wrapped up in a Ball glass jar.  Just an idea.  Okay… let’s get on to the recipe.

Ingredients:

3 cups of gluten free rolled oats
1 cup of unsweetened coconut flakes
1 cup of raw nuts (I used almonds but walnuts or cashews work perfectly)
1/4 cup of sesame seeds (I used black)
2 tablespoons of coconut sugar
1/2 teaspoon Pink Himalayan sea salt
1/3 cup of coconut oil
1/3 cup of maple syrup
1/4 cup of tahini

Optional mix-ins:
Hemp seeds
Sesame seeds
Pumpkin seeds
Raisins or dried fruit

Method:

Preheat your oven to 350 degrees and line your baking sheet with parchment or a baking liner.

Into a large bowl, add your oats, coconut, nuts, seeds, sugar and salt.  Into a microwaveable bowl, add your oil, syrup and tahini.  Microwave for 1 minutes until heated through and whisk to combine.  Add to your dry mixture bowl and toss to coat.  Spread the mixture evenly onto your baking sheet and bake for 20 minutes.  Remove and run a fork through it to break it up a bit and toss.  Place back in the oven for another 10-12 minutes or until golden brown.  Remove the tray and allow to fully cool before placing in an airtight container for storage.

Perfect snack on it’s own, as topper for yogurt, ice cream or as a cereal in with your favorite non-dairy milk.

Sunday:  REST day (post sweet 16 party/sleepover)
Monday:  6.5 outdoor miles
Tuesday:  6.25 outdoor miles (volunteering at our polling place at 7 so I needed to workout  early)

That’s a wrap!  oxo

— Knead to Cook

Similar Posts