grain-free banola

PREP TIME 10 MINS • COOK TIME 30-35 MINS • SERVINGS 8

2 cups whole or halved nuts of choice (walnuts, pecans, macadamias, almonds)
1 cup slivered or sliced almonds
1/2 cup seeds of choice (pumpkin, sunflower, sesame)
 1/2 cup almond or other nut meal
2 green-tipped bananas (to yield about 1 cup when puréed)
1 egg
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg (optional)
1/4 teaspoon sea salt

Preheat the oven to 350°F.

In a food processor, pulse the whole or halved nuts until they’re partially ground and partially still in small chunks. Pour the nuts into a large mixing bowl, then stir in the slivered almonds, seeds, and almond meal.

Place the bananas, egg, vanilla, cinnamon, nutmeg (if using), and sea salt into the food processor and process for 20 seconds or until all the ingredients are puréed. Pour the banana mixture into the nut mixture and stir until the nuts are well coated.

Pour the nut mixture onto a parchment paper–lined baking sheet. Bake in the oven for about 30 to 35 minutes, checking every 10 minutes and turning the chunks of granola with a large spoon to break up the very large pieces. This allows it to dry out and lightly brown on all sides. Remove from the oven and let cool, uncovered, or turn off the oven and allow it to continue to dehydrate as the oven cools. Store in the refrigerator for up to a week. Enjoy it plain as a snack, or with coconut or almond milk as a cereal.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4514-4518). Victory Belt Publishing. Kindle Edition.