Nut-Free Paleo Granola

This grain-free, nut-free, vegan and low sugar granola will satisfy your sweet breakfast cravings. It is a Paleo-friendly snack or cereal option that combines sunflower seeds, raisins, flaxseed, chia seeds, and a bit of coconut oil, maple syrup and vanilla.

 

 

I have had a hankering lately for SOMETHING – and that something has evaded me greatly – until I made this Nut-Free Paleo Granola. At 9 pm every night after an exhausting yet fulfilling day at home with my girls, I feel depleted. Sometimes emotionally – but often times nutritionally. My body will crave something undefined, and I always take that as a sign that deserves some attention.

 

Well, last night after a big bowl of this Nut-Free Paleo Granola standing over my kitchen sink while having an important conversation with my husband on how we will ensure our children leave our grip with awareness, acceptance and with boundless confidence. It’s crunchy, a little sweet and nourishing – and it is so much more affordable than purchasing pre-made granola which is often much higher in added sugar.

 

This Paleo Nut-Free Sunflower Granola includes: 

  • Raw Unsalted Sunflower Seeds: you can source organic raw sunflower seeds affordably at most stores and on Amazon

  • Ground Golden Flaxseed Meal: You can buy this pre-ground, but it’s much easier to find whole golden flaxseeds that  you can grind at home in a blender or coffee grinder.

  • Raw Pumpkin Seeds: for added protein, fiber, magnesium and bigger crunch. It’s hard to find these without sunflower oil

  • Chia Seeds: add protein, fat, calcium, and manganese.

  • Coconut Oil: helps bind everything together when baked.

  • Maple Syrup: to add sweetness to your granola and create a brittle-like texture as it bakes

  • Vanilla Extract: for that delicious vanilla flavor of course!

 

 

Nut Free Paleo Granola

 

 

Nut-Free and Grain-Free Granola couldn’t be more simple to make either. You are just mixing everything together in a bowl (try not to eat all of it before it goes in the oven because it’s goooood), pressing it into a parchment lined baking sheet, and baking until lightly golden. Let it cool completely for at least 45 minutes before breaking up with your hands.

 

You can eat this granola for a snack or you can use it to top smoothie bowls, salads, or enjoy as a cereal with your milk of choice. Yes, it’s an energy dense cereal, but that’s what makes it so nourishing. The energy is not coming from processed sugar or blood sugar spiking grains but from organic, high quality and nutrient dense seeds.

 

Other inclusions you can add (I wanted to keep this recipe as simple as possible!)

  • Unsweetened shredded or flaked coconut

  • Other chopped dried fruit like apricots, dates, currants and cranberries in place of the raisins

  • Ground cinnamon, nutmeg, sea salt, and ginger

 

If you’re looking for a completely AIP Granola, please check out these recipes:

Pumpkin Spice Granola (guest post on Autoimmune Wellness)

Sweet & Crunchy Kale Granola 

 

 

Nut Free Paleo Granola

 

 

 
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Gluten Free Lemon Poppy Seed Cookies

These Gluten-Free and Paleo-Friendly Lemon Poppyseed Cookies couldn’t be easier to make. They feature grain-free almond flour, grassfed butter, maple syrup, three extracts, grated lemon zest and poppy seeds.

 

Gluten Free Lemon Poppy Seed Cookies

 

Mother’s Day is coming up in this weekend, and for some reason I always think LEMON for Mother’s Day. Maybe because it’s springtime, maybe because every mom I know loves all thing lemon. I nailed these cookies on the first go, but continued to test them three more times, varying the amount of lemon, almond and vanilla extract I used.

 

If you’re a lemon lover, you will be in Heaven with these moist, chewy Lemon Poppy Seed Cookies. They are brightly flavored with just enough sweetness from the maple syrup and richness from the grassfed butter (I use Kerrygold).

 

Here’s what you need for Gluten Free Lemon Poppy Seed Cookies:

  • Almond Flour: Finely milled is best.

  • Maple Syrup: I much prefer the flavor of maple to honey in most baked goods.

  • Lemon, Almond and Vanilla Extract: You can find these in the baking aisle of any grocer, and yes organic exists!

  • Grassfed Butter: Use softened or room temperature unsalted butter. You can try subbing softened (but not melted) coconut oil, palm shortening or unsalted ghee too. The texture will vary, but it should work!

  • Ground cinnamon and sea salt 

  • Grated Lemon Zest: You will use a microplane grater or zester to finely grate the zest from one large lemon.

 

Gluten Free Lemon Poppy Seed Cookies

 

A few years ago for Mother’s Day, I made these Lemon Poppy Seed Waffles. They are grain-free, dairy-free, egg-free AND nut-free. If you want go all out on Sunday (or any day), you could make both, but if I had to choose these cookies would win.

 

I polled my Instagram community, and you all said you prefer chewy cookies to crispy cookies. These have a chewy but delicate and buttery texture. I find the lemon flavor develops over the day, and they’re even better the next day! That’s pretty rare for a cookie. With one of my batches, I made Lemon Caramel Cookie Sandwiches, and O.M.G. I’ll include the instructions for those here.

 

 

Lemon Caramel Cookie Sandwich

 

 

How to make Lemon Poppy Seed Caramel Cookie Sandwiches:

1. Double the Lemon Poppy Seed Cookie recipe below to make 18 cookies. You’ll want that even number.

2. Let the cookies cool completely. Flip half the batch over and spread the Lemon Caramel (recipe below) gently and evenly on the bottom.

3. Sandwich with another cookie and enjoy this decadent sweet, tart, lemon-y treat!

 

Okay without further ado, let’s get to that recipe!

 

 

 
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Lemon Poppyseed Cookies