A little confession here: sometimes I start at ¼ cup of honey and continue adding up to ½ cup of honey to make chunks of sweet granola pieces that are sweeter than usual. You can experiment a bit by adding one tablespoon extra at a time to find your sweet spot (pun intended).For SCD, leave out the flaxseed and substitute with more sesame seeds.I love this granola with coconut flakes, however you can also use shredded coconut if you prefer.To grind the flaxseed into flour, I use a small coffee bean grinder. You can use any herb or bean grinder, or grind it by hand with a mortar and pestle. A small food processor will work as well. For the dried cranberries, I add those after the granola has come out of the oven and has cooled. I buy them locally but there are tons of options for apple juice-infused dried cranberries that have no added sugar. They usually have oil added to them to prevent sticking, but that should be it.
Servings: 10servings or about 5 cups
Calories: 346kcal
Ingredients
1 ½cupspecanssome whole and some pieces
1 ½cupssliced almonds
1 ½cupscoconut flakesunsweetened; or shredded if you prefer
2tablespoonssesame seedswhite or brown
2tablespoonsflaxseedgolden, ground into flour
1 ½teaspoonground cinnamon
1teaspoonvanilla extract
2tablespoonsolive oil
¼cupmaple syrupor honey
¾cupdried cranberriessweetened with apple juice only