One of the foods that I miss the most since eating grain free is cereal or granola.  There is something about the crunchy goodness in a bowl of cold coconut or almond milk that my mouth yearns for.  Here is my take on a grain free, sugar-free granola:

2 cups cashews

1 cup almonds (or split half and half with walnuts)

1/2 cup pumpkin seeds

1/2 sunflower seeds

1 cup shaved unsweetened coconut

1/2 cup unsweetened dried cranberries (optional)

10 pitted dates

3/4 cup coconut oil

1 tsp vanilla

1 tsp cinnamon

1 tsp sea salt

Directions:

Preheat oven to 325 degrees. In a food processor pulse all of the nuts and shaved coconut until its the rough size of granola, pour into a large bowl and add sunflower seeds ( I also like to add a small handful of shaved coconut for extra texture). Meanwhile, pour boiling water over the dates and soak for ten minutes.  Once soaked, add the dates (and water) to the food processor and process into a liquid.  Add in the melted coconut oil, cinnamon, and vanilla.  Pour liquid mixture onto nut mixture and stir to combine.  Spread nut mixture onto a parchment lined baking sheet and sprinkle with salt.  Bake in the oven approximately 35-40 minutes until toasty and brown.  Allow to harden and cool in pan.  Break into pieces when cool and add the dried cranberries if you are opting to include them.  Store in an airtight container.

Enjoy this with coconut or almond milk….. or by the handful.