My nutty granola is not your traditional recipe – there are no oats included. This grain-free version is a mixture of nuts and seeds coated in egg whites, spices, and natural sweeteners.
Store bought granola can be hard on your digestive system, not to mention many of them contain too much sweeteners and are usually made with vegetable oils (read why other fats are healthier).
Grains and nuts need proper preparation to break down enzyme inhibitors that make them hard to digest. Oats and nuts are high in phytic acid and the phytase enzymes that helps break it down is not abundant in our digestive systems. Phytic acid also binds with minerals like calcium, magnesium, iron, and zinc that can lead to mineral deficiencies in high phytate diets (too much grains and high fiber foods that are not properly prepared).
I soak all my nuts in salted water overnight and dehydrate them in the oven or dehydrator. The soaking process activates phytase enzymes and reduces the nut’s phytic acid – making them easier to digest.
I chose to use egg whites in my recipe since I always have so much excess egg whites waiting in my fridge to be used (from homemade ice cream, homemade mayonnaise, or smoothies). But coconut oil and butter are good options as well. I was inspired by Sally Fallon’s Holiday Pecans recipe in Nourishing Traditions that used egg whites as a coating and decided to make my granola with a similar method.
Nutty Granola
Once you have the basic ratio of 1 egg white per 2 cups of nuts/seeds, endless variations are possible. For an egg-free version, omit the egg whites and add more butter or coconut oil.
8 cups mixed nuts, preferably soaked and dehydrated
4 large egg whites (1/2 cup)
4 tablespoons maple syrup (1/4 cup) or to taste
2 tablespoons vanilla extract
4 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon allspice
2-4 tablespoons coconut oil or butter
Optional add ins; dried fruits (raisins, cranberries, apricots, goji berries), crystalized ginger, and coconut flakes.
1. Beat or whisk egg whites with the maple syrup, vanilla extract, and spices in a large bowl until combined.
2. Chop up nuts to desired size – a food processor makes this easy – and mix into the egg mixture.
3. Butter or oil the insert of a slow cooker and pour in the nut mixture.
4. Turn on the slow cooker to high and cook granola, stirring every 15-20 minutes, until the coating dries (about 2-3 hours).
5. Allow to cool before storing in an airtight container. Any dried fruit or additional mix ins can be added after it cools.
Note: I prefer making granola with a slow cooker when I’m already home and in and out of the kitchen to stir it. To prepare in the oven, pour mixture into a greased baking pan and bake at 300 degrees for 30 minutes, or until granola is dry, stirring occasionally to brown evenly.
This post is linked to The Healthy Home Economist | Monday Mania, GNOWFGLINS | Tuesday Twister, Girlichef | Hearth and Soul Blog Hop, and Kelly The Kitchen Kop | Real Food Wednesday – Low-carb/Grain-free edition.
That sounds great! I love to make granola and am trying to find a way to make it more digestible while still using oats. Any suggestions?
Hi Jackie,
Most commercial oats are heat treated which kills all the enzymes (and damages its oils). I would recommend you read Rami Nagel’s excellent article on preparing grains, nuts, seeds, and beans, http://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html.
He recommends buying truly raw, rolled oats and soaking it in water for 24 hours at 100 degrees (can do it on a hot plate). He also suggests adding a rye starter or rye flour to “ferment” the oats. At the very least, purchase Scottish or Irish rolled oats (they are treated at lower temperatures) and consume in a diet with plenty of minerals and healthy fats; butter, organ meats, etc to balance out the mineral depleting effects of high phytate foods.
I looove a good granola although I’ve never tried one w/o oats. Love the information you share in your post! Thanks for linking with the Hearth and Soul hop.
Very interesting . . . This might be an interesting (and healthy) breakfast treat for Passover. Maybe spooned over yogurt?
I will probably be making this daily on Passover – it’s hard to find real food snacks kosher for passover – there’s only so many eggs my kids will eat!
Thanks for the post on your granola. I go through the same process, and it always turns out great, although I like your spice combinations and will have to try.
We’re big fans of cinnamon – and I love ginger, if I was making it for myself I would add in crystalized ginger (I need to figure out a sugar free version of that) and coconut flakes. But this is our version of cereal and I keep it simple for the kids and their unique food aversions.
Unfortunately, the sugar is the preservative in crystalized ginger. It’s not really something you can make a sugar free version of.
You can buy dehydrated ginger, but I suspect it has a much dryer consistency and wouldn’t be edible out of hand the way crystalized ginger is.
Great stuff, how long would I cook it on the “low” setting? How often would I stir it?
Hi Giffy,
It takes 3-4 hours depending on how hot your slow cooker runs. I tend to stir it every 1/2 hour and I make this when I know I will already be in the kitchen for a few hours cooking.
Hi Lisa,
How long would you dehydrate nuts in the oven? and at what temperature?
Sylvie
I would dehydrate the lowest temperature you can set your oven. If you do between 150-170 degrees you can leave them in there for 24 hours or until they are completely dry and crispy.
This is one of the main reasons I got a dehydrator – I didn’t like leaving my oven on for so long.
Could you substitute stevia for the maple syrup? I cannot tolerate sugar in any form but I love granola. Haven’t had it in 15 years.
You could make this without any sweetener – there are plenty of spices in there to flavor it up. You could always add the stevia after if you feel it needs some. Let me know if you make it sugar-free!
I just made the granola with 4 cups nuts and 4 cups quinoa. Then, I mixed in raisins and coconut flakes. Yum! I may do a higher nut-to-quinoa ratio next time.
Oh, also, I used honey instead of maple syrup, as I didn’t have any maple syrup!