SCD and Paleo Vanilla Granola
Here’s an SCD and Paleo legal version of my Vanilla Almond Granola. Instead of oats, it uses a variety of ground nuts. Soaking the nuts overnight makes them easier to digest, and drying them at really low heat preserves the valuable nutrients they provide.
If you’re counting calories, I need to warn you this granola is probably not for you. It’s made up of 4 different types of nuts, which while high in good fats, definitely tap in high on the calorie scale!
This granola tastes delicious sprinkled over yogurt with fresh fruit, or with a little almond milk
| Ingredients (makes about 4 cups) 1/2 cup raw pecans 1/2 cup raw hazelnuts 1 cup raw almonds 1 cup raw walnuts 1/4 cup raw sunflower seeds 1 tablespoon golden flax seeds (omit for SCD) 2 tablespoons coconut oil, melted 1 tablespoon cinnamon 3/4 cup honey, melted 1-1/2 tablespoons vanilla 3/4 teaspoon sea salt (plus 1 teaspoon for soaking water) 1/2 cup shredded coconut, unsweetened 1/2 cup raisins |
*I no longer use the egg white in this recipe and it remains just as crunchy
Directions
Soak all of the nuts in enough water to cover them and mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time. Soak the sunflower seeds in a separate bowl, following the same procedure as above.
Drain the nuts and seeds and place on a paper towel to absorb the remaining water. Keep half of the sunflower seeds separate.
Place all of the nuts and half of the sunflower seeds in the bowl of a food processor. Grind them until they resemble the size of oats.
Add in the egg white, coconut oil, cinnamon, honey, vanilla, sea salt. Pulse until combined.
Next, add last half of the sunflower seeds and the flax seeds and pulse once or twice, until they are roughly chopped and mixed into the nut mixture.
Remove the blade, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3 parchment covered dehydrator trays. Spread it evenly into a thin layer.
Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.
Stir in the raisins, then let cool completely before storing in an airtight container for 2-3 weeks.
Dehydrating is my preferred method for making this granola, but you could probably bake the granola in your oven at its lowest setting for 2-3 hours, or until completely dried and free of all moisture.
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Comments
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Check out what others are saying...-
[...] used my grain-free granola as the crisp topping and it tasted so much better than any almond flour version I’ve tried [...]
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[...] flour, raw cacao powder, flaxseed, and nuts. Oh and I always keep a huge batch of my granola (vanilla or chocolate) on hand for snacking or a quick breakfast. I ditched the plastic bulk bags and [...]
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[...] SCD and Paleo Vanilla Almond Granola via Against All Grain [...]
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[...] paleo vanilla granola is delicious! No need to dehydrate, according to Danielle of “Against All Grain;” [...]
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[...] fruit roll ups, beef jerky, crackers (!!), this awesome sourdough bread, dried fruit, kale chips, granola, and breakfast cereal. I use my food dehydrator about 3 times a [...]
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[...] Grain-free granola served with fresh fruit and coconut milk (Find Danielle’s recipe here) [...]
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[...] stay in bed as late as possible most mornings and just quickly ate goat milk yogurt with some of my homemade Paleo granola on [...]
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[...] Against All Grain: SCD and Paleo Vanilla Granola [...]
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[...] Click here for the recipe: http://www.againstallgrain.com/2012/01/29/grain-free-scd-paleo-vanilla-granola/ [...]
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[...] crunch on top. Hint: An item that I’ve recently reincorporated upon finding a paleo version. Against All Grain’s paleo vanilla granola. Ahhh so delicious! Soaking the nuts and seeds overnight make a huge [...]
I’ve been waiting for this one! I’m in love with this granola. Personally, I think its better than regular granola. The subtle hint of vanilla and cinnamon with the awesome crunch makes me think about this granola randomly in my days, wanting more. The only problem with this granola is that you will have a hard time stopping once you start eating it. LOVE THIS recipe!
You’re so sweet! I’ll send another batch your way next time I make it!
Thank you so much for submitting to AFW this week. I am so impressed by this granola. So inventive. I will be making this. What a wonderful contribution to the SCD community! Great job.
Hugs,
–Amber
Yum, posting on my fb page!
Great!
Looks wonderful! I just went grain free!
Thank you so much for sharing your great recipe on Allergy-Free Wednesdays. This vanilla granola looks super tasty and packed with flavor!
Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).
Be Well!
This is a great recipe and looks fantastic. I would love for you to come over to Pain Free Pregnancy and post this to my first superfood sunday blog carnival. It would be a great recipe for pregnancy and breastfeeding!!!
http://www.painfreepregnancy.org/2012/02/superfood-sunday-blog-carnival-february.html
Thank you for sharing this! I love the sound of it. Do you think I could bake it in the oven on a very low setting instead of dehydrating?
I’m sure you can, but not sure how long it would take. The dehydrator really gives it an awesome crunch since it lifts all of the moisture out of the soaked nuts, but a low setting in the oven should work about the same. I plan on trying that next time, because I’ve had a lot of people ask!
I featured your wonderful recipe this week on Allergy-Free Wednesdays !
Be Well,
–Amber
Love this! Right now we’re just at wheat and gluten free here at our house but am thinking we should go totally grain free for a while and see how that works for us. Thanks for sharing.
New follower. Would love if you had time to follow back http://www.forhimandmyfamily.blogspot.com
May I ask what brand of dehydrator you use? I’m looking into purchasing one and wondered if you could recommend one. Thanks!
Hi Charlene- I have a TSM brand one because it’s all stainless steel and I don’t have to worry about the possibility of plastic leaching. I also use it multiple times a week so I wanted to make sure I had one that would last. I’ve heard that the excalibur is a great brand too and it’s definitely a more reasonable price.
Thank you for sharing this recipe. I have been on scd for 6 months now and this is the first time I made granola. I loved this recipe, the granola turned out just perfect. I am making a second batch right now
I noticed that you soak and drain and then soak nuts before using them in some recipes. What is the purpose of this. Other recipes not on this site might only soak once and for less time. Just new to the scd diet and trying to sort out things.
I Diane- I try to soak them and dehydrate nuts as much as possible to break down the enzyme inhibitors so they’re easier to digest. That being said, there are quite a few recipes where I don’t soak them mostly for time’s sake. I would like to go back and try all of my ‘raw’ nut recipes with soak/dehydrated nuts just haven’t had the time yet. If you’re doing a 24 hour soak, rinsing the nuts half way through and adding clean fresh water helps to rid of the bad stuff.
thanks. I have had what I thought of as allergic reactions to unroasted nuts. I will try the soaking thing to see if it clears up the problem.
Love your site by the way. Getting lots of good ideas.
MMM so addictive! eating a bowl of kefir and blueberries topped off with this granola (without the raisins), hemp hearts and some extra shredded coconut as I’m typing this
Just wanted to let you know: I don’t own a dehydrator and baked these for about 4 hours on 70°C (that’s the lowest my European oven goes…) with the oven door left a tiny bit open (not very energy-saving but it really helps get that extra crispiness and makes sure the oven doesn’t get too hot)). Came out amazing every time!
Thank you for the great tip!! I’ll add a little not for others who don’t have a dehydrator. Have you tried the Chocolate granola? Even more addicting…
Has anyone had a chance to try this granola in the oven yet? I have a dehydrator but it’s old school and you can’t sent the temperature on it so I have no idea what degree it runs at….
Hi Debbie- Most of the people that use their oven set it at the very lowest it can go. I’ve heard anything from 4-12 hours though so just make sure to keep a close eye on it.
Thanks! I’m going to start the soaking process now and cook tomorrow. I’ll let you know how it goes. Thanks for having a great blog! Having to go Paleo is a lot easier when you have replacements for your favorite things!
It’s in the oven now! Cannot wait! I have been craving a bowl of cereal for EVER!
Our Granola is amazing! I had it for breakfast this AM with some Almond Milk and I think I’m in love. I had to make some adjustments… I don’t have a dehydrator, so it went in the oven on Convection, on the lowest setting 145,which meant it was do everything wayyyyy faster than 24 hours, it was more like 10 hours. I used roasted nuts, since that was what I had on hand. And they were salted, so I didn’t add any salt.
Other than that…. I am sure we’ll be eating this for breakfast, lunch and dinner for a while, it’s delicious! Thanks for doing what you do!! We are your newest biggest fans!
XXOO
This granola is delicious! I didn’t dehydrate it; I used your alternate method and baked it at 200 degrees for about 2 1/2 hours, and it came out perfect. Definitely one for my “favorites” file.
Just got this in the dehydrator. I tasted a bit of it while I was spreading it on the trays and it tasted awesome! Can’t wait for the finished product.
Ok, it’s awesome! Wow! Thanks for such a great recipe.
I made the granola for the first itme and it was great. I put it in the over at 170 F which is as low as my oven will go. In about 6 hours it was nice and crispy.
Making this recipe right now & so excited! I didn’t see what a serving size should be? Is the 4 Cups 4 1-cup servings? Thanks so much!
It’s really a matter of choice. It’s all nuts so beware that it’s a lot of calories.
I am so happy I took the time to make this granola, because it is so delicious! It tastes just like granola except probably better! Thanks so much for the recipe! =)
Oh dear, this is crazy good. Everyone said so, but I had no idea how amazing a paleo granola could be! It was a bit sweet for me, but that’s an easy fix for a personal preference
. Thanks for a ridiculous blend of flavors. Yum!
Has anyone tried making these into bars? I do that with my other granola recipe that is conventionally baked, because when it’s in loose clumpy granola form it ends up all over my car – and that’s just me eating it, no kids! Bars are a bit more portable and neat. So I just put the granola on a parchment covered cookie sheet and spread it out into a rough rectangle about 1/4 inch thick and bake it until its done, then cut it before it cools all the way. My guess is you could do the same with this?