Pumpkin, Maca Seeded Granola Recipe – Vegan, Paleo, Nut Free, Anti-Candida

After accepting that I have developed quite the allergy to almost all nuts (aside from Cashews and Pistachios – which are not permitted on an anti-candida diet) I decided to come up with a nut-free, grain-free granola recipe.  Enjoy with some unsweetened vanilla hemp milk…I think it is out of this world!!!  Pumpkin, Maca Seeded Granola

makes about 4 cups
½ cup hemp seeds
½ cup sunflower seeds
½ raw pumpkin seeds
½ cup roasted and salted pumpkin seeds
½ cup Xylitol
½ cup flax seeds
1 tsp. ground cinnamon
2 Tbs. maca1
1 tsp. sea salt
1 cup unsweetened coconut flakes
1/4 cup coconut oil, melted
1 tsp. vanilla extract
½ cup pumpkin puree
¼ cup unsweetened apple sauce (green apples have less sugar)
Directions: Preheat oven to 300 F. Place all the dry ingredients into a big bowl and mix well.  Melt the coconut oil then add the vanilla, pumpkin puree and apple or pear sauce.  Add the wet ingredients to the dry.
Pour onto a baking sheet lined with parchment paper and sprayed with coconut oil.  Bake at 325 degrees for about 20 minutes.  Stir and bake again for another 10 – 15 minutes.
Allow to cool for about 20 minutes or until hardened and then break into chunks and enjoy!

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