Well, it’s not really a granola.

It’s more of a mish-mosh of nuts n’ seeds.

But it’s my idea of a gluten free granola.

And a vegan granola, too.

But it’s delish.

I know I always say my recipes are delish…

But this one really is.

Super-Duper Delish.

Why?

Well, it takes a second to make and only a toss into the oven for a lil’ baking.

Your kitchen will smell divine.

Yes, divine, I tell ‘ya.

I made this grain-free variation as I for one, cannot eat any grains so I thought it’d be fun to try a spin on the classic grain-full granola.

The mixture looks scarily similar to regular granola and tastes that way too.

But without all that added sugar and well, grains.

So, enter my grain-free granola.

Eat it with a spoon (you caught me), eat it with your hands, sprinkle some atop your salads, use it as a gluten-free breadcrumb mixture for your tofu, fish or chicken.

Either way.

You’ll be a lover of this fine, fine granola.

Homemade Granola

Gluten-Free, Grain-Free and Vegan

Makes 2 cups

Ingredients

• 2 cups hazelnuts
• 2 Tbsp. sesame seeds
• 1 Tbsp. fennel seeds
• 1/4 tsp. coriander
• 1 Tbsp. lemon peel
• 1/4 tsp. sea salt
• 2 Tbsp. olive oil
• 1/4 tsp. dried lavender

Directions

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper.  Set aside.
3. In a large bowl, combine all ingredients; gently toss to combine.
4. Transfer mixture to prepared baking sheet.  Spread evenly.
5. Bake for 15-20 minutes or until golden brown.
6. Remove from oven; set aside to cool.
7. Serve warm or room temperature atop salads, grilled veggies, oatmeal or desserts.
8. Store in a sealed glass container for up to two weeks.

I’m happy to announce I’ve been asked to be the Food Expert for SkinnyScoop TasteMaker and also the Gluten-Free Expert for GenConnect.

And here’s my latest Foodily Article: 3 Autumn Gluten-Free Snacks