Tropical Gluten Free Granola
This tropical-inspired gluten-free granola is packed with flavor and nutrients. The combination of pineapple, dates, and orange juice creates a naturally sweet and tangy base, while the almonds, cashews, coconut flakes, and sunflower seeds provide a satisfying crunch and a boost of healthy fats and protein.
Ingredients
- 1 cup pineapple (cubed)
- 5 Medjool dates (pitted and roughly chopped)
- 2 tbsp orange juice
- 1 tsp ground cinnamon
- ¼ cup coconut oil (melted)
- 400 g almonds (roughly chopped)
- 150 g cashew nuts (roughly chopped)
- 90 g coconut flakes (unsweetened)
- 70 g sunflower seeds
- ½ tsp sea salt
Instructions
- Pre-heat oven to 250°F (120°C) and prepare 2 lined with baking sheets.
- In a food processor or high-speed blender, add the pineapple, dates, orange juice and cinnamon. Blend until smooth. Next, add in the coconut oil and blend again. Set aside.
- Chop up the almonds and cashew nuts and transfer into a large bowl. Add the coconut flakes, sunflower seeds, salt and mix well.
- Fold in the pineapple mix into the nuts and mix well until combined.
- Divide the wet granola between the two prepared baking sheets and spread into a thin layer.
- Place in the oven and bake for around 2 hours. Give the granola a mix every 20 minutes and rotate the trays after 60 minutes of baking.
- In the last 30 minutes, keep a close eye on the granola to avoid burning. Finish baking when the granola turns golden brown. Cool to room temperature and transfer into airtight containers.
Notes
The granola can be kept in an airtight contained for a couple of weeks
Nutrition per serve
Calories: 724kcal | Carbohydrates: 41g | Protein: 19g | Fat: 60g | Fiber: 12g
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