What surprised me when Julia cut the grain was how much “chewiness” was lost. That texture experience takes a big back seat and I missed it. I was desperate for that texture again.
This granola is out of that transitional period and I made it for the first time as a salad topping. In fact, it’s still the one we use most, but we also put it over yogurt with berries, or roasted carrots, a small bowl of milk, or by the handle as a snack.
This granola is sweet and salty, grain-, gluten-, dairy-, egg- and soy-free. It’s definitely not nut-free, but if grain isn’t an issue, you can make it with seeds and oats.It takes about 10 minutes and can be stored at room temperature for months. Definitely worth the time to make.
Additive-free lemon basil granola
Grain-, gluten-, dairy-, soy- and egg-free; this grain-free granola is sweet and salty and makes a great snack or topping for salads, desserts, and more.
- 2 cup mixed seeds and nuts Pecans, walnuts, peanuts, sunflower seeds, pumpkin seeds, pine nuts, almonds, cashews, pistachios, etc.
- 1/4 cup cannabis seeds
- 1/4 cup unsweetened coconut flakes
- 1/2 teaspoon fennel seed
- 2 teaspoon lemon peel
- 1/2 teaspoon dry virgin
- 1/4 cup dried, unsweetened cherries
- 1/2 teaspoon coarse salt
- 2 tablespoon Honey
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Preheat oven to 350.
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In an ovenproof nonstick skillet over medium heat, toast the nuts/seeds, hemp seeds, and coconut mix until fragrant. Add fennel seeds, lemon zest, basil, salt and dried cherries, mix and toast for an additional 30-45 seconds. Add honey, toss to coat and place in oven for 10 minutes.
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Remove from the oven and spread the granola thinly on a parchment or foil-lined baking sheet to cool. Separate and store in an airtight container.
