grain-free coconut matcha granola

gluten-free, grain-free, sugar-free, dairy-free delight.

that's me.

just kidding (not really) - it's this granola.

nutty, earthy matcha. sweet, tropical coconut. crunchy, sweet, salty, satisfying.

i love the flavor combination of two of my favorite things: matcha and coconut. they are so refreshingly complimentary, and make for a really great granola flavor profile.

those are a lot of descriptive words, but not nearly enough that describe my excitement over this random recipe i developed one afternoon when i realized i miss the crunch factor of a lil' somethin' somethin' on top of my smoothie bowls and was super uninterested in paying $8 for a bag of grain-free granola (without oats or any other of the classic "ancient grains").

why grain-free, in addition to gluten free? grains are fine for most people, and not related to gluten when it comes to most intolerances. that being said, i am avoiding grains at the moment to aid in my healing journey of resting my poor, tired liver and allowing the healing foods and additions to my diet to be absorbed with ease without the extra digestive power it takes for grains.

i get so giddy when i completely wing something, and it turns out right. i get even giddier when i share with my loved ones, and they can't get enough! i hope you love this one, too.

ingredients:

• 3/4 cup unsweetened coconut flakes
• 2 cups raw slivered almonds
• 1 cup raw cashew pieces
• 1/2 cup raw pumpkin seeds
• 3 tablespoons chia seeds
• 4 tablespoons hemp heart
• 1/4 teaspoon of pink himalayan sea salt
• 2 teaspoons raw ceremonial grade matcha powder
• 1 teaspoon alcohol-free vanilla extract
• 3 tablespoons melted, room temperature coconut oil
• 1/3 cup maple syrup, agave, or honey (some kind of sticky sweetener you love + trust)
• 2 tablespoons raw honey (optional)
• get craaaazyyyyyy, y'all. you can add whatever else you want; sunflower seeds, dried unsweetened cherries or raisins, sesame seeds, whatever you got!

directions:

• combine all nuts and seeds in large mixing bowl until combined
• add sea salt, coconut flakes, and matcha powder and combine
• add liquids and combine for 3-5 minutes until thoroughly combined. *the chia seeds like to clump up here. don't let them. you're in charge. tell those chia seeds who is boss and keep combining*
• make an even layer on parchment paper-lined cookie sheet, bake at 325* for 25 minutes, check and stir up a little bit, and bake for an additional 3-10 minutes until golden brown. please use your judgment with your oven! they all vary so greatly. this stuff WILL burn, so when it seems golden, take it out.
• let cool on cookie sheet. it will seem too sticky and not "granola-y" at first, but as it cools it all sticks together gorgeously.
• use on top of smoothie bowls, coconut yogurt, or literally by the spoonful. i'm an advocate for that last one.

i hope you make this delightful little recipe and share with your friends and family! take pictures of your so within, so it is creations and tag me on instagram at @sowithinsoitis - i love seeing how you do it do it!