I LOVE GRANOLA. One of the things I miss about eating mostly paleo is granola (I don’t like all that nut and seed only sh*t… that doesn’t count as granola). It was dangerous to have around even when I wasn’t eating paleo because I eat that stuff like there’s no tomorrow (haha we didn’t all die on 12/21… suckers!). Anyway, I gave in, bought some gluten free oats and made damn good granola cookies. Suck it. It’s the holidays, I wanted my oats.
3/4 cup gluten free oats
1/3 cup coconut flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tbs. flaxseeds
1/2 cup sunflower seeds, toasted
1/2 cup pumpkin seeds, toasted
1/2 cup coconut oil
1/3 cup coconut sugar*
1 tsp. vanilla
1/2-3/4 cup milk of choice*
1/2 c. currants
Optional: 3 oz. dark chocolate, chopped (anything about 70%… I used 100% so there was no sugar in it)
*I meant to do this but for some reason when pulling out ingredients saw coconut sugar and grabbed. My brain was/is still dead from finals. IF you don’t want to use the sugar, it would certainly work to sub in 2-3 very ripe bananas, just use the lesser amount of milk (maybe even a little less until you see what the consistency is like).
Didn’t buy toasted seeds? No worries. Preheat oven to 300 F, place seeds on a baking sheet and throw in the oven for 5-10 minutes. Make sure to check them to ensure there is no burning.
Next, mix all your dry ingredients together well (not the currants… so the first 8 ingredients, up through the seeds). No clumps!
In a separate bowl beat the oil and sugar/bananas until well combined, add in the eggs and vanilla and milk. Once its all mixed/beaten together nicely, add in the dry ingredients a little at a time (3-4 additions, don’t do it all at once). Beat in each addition, scraping down the sides of the bowl, until you’ve got a nice dough. Next, add your currants (and chocolate, if using) and stir them in. Cover your dough and place in the fridge for a couple hours (or overnight).
Preheat oven to 350 F. Place dough by rounded tablespoon fulls onto a cookie sheet (either sprayed with oil or lined with parchment paper), flattening slightly. Cook for 15-18 minutes, until slightly golden. Let cool on a wire rack, then consume! Really yummy with a glass of milk or some coconut milk ice cream 🙂