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Grain Free Quinoa Granola

Grain Free Quinoa Granola

My eczema has been a hot mess lately. Flaring up one day, bleeding the next, and reacting poorly to anything that touches my skin. I have noticed it is at its worst when I consume processed sugar or wheat... no matter how small the amount. Except for coconut sugar, my body has never reacted negatively to coconut sugar. As a result, dietary changes are in order. I will be reducing and eventually eliminating grains from my diet which means new recipes are in order. I am starting with my new favorite snack, a grain free Quinoa Granola :)



  • 1/2 cup unsweetened coconut flakes

  • 2 cups sliced raw almonds (slivered or sliced almonds work best)

  • 1 cup uncooked (well rinsed and dried) quinoa (substitute raw walnuts is quinoa isn't your thing)

  • 1 1/4 cup raw pecans

  • 1 cup raw pumpkin seeds

  • 3 Tbsp chia seeds

  • 1 + 1/2 tsp ground cinnamon

  • 2 Tbsp coconut sugar

  • 1 Tbsp black sesame seeds (or white if the black are too bitter)

  • 1/4 tsp of sea salt

  • 3 Tbsp coconut

  • 1/4 cup maple syrup (substitute agave or honey if you're not vegan)

  • 1/4 cup roasted unsalted sunflower seeds


Preheat oven to 325 degrees F.

In a large mixing bowl, combine the coconut, nuts, chia seeds, cinnamon, sunflower seeds, sesame seeds, coconut sugar, and salt.

In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients then mix well.

Spread the mixture evenly onto a large baking sheet and bake for about 20 minutes. Stopping halfway to mix the granola to cook evenly. 

*Store in a container with an air-tight seal, and it should keep for a few weeks in the freezer or fridge.

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