Lower Histamine Granola
Ingredients
- 1 cup raw pecans
- 1 cup walnuts
- 1 cup sprouted sunflower seeds
- 1 cup sprouted pumpkin seeds
- 1 cup unsweetened shredded coconut
- 2 tbsp chia seeds
- ½ tsp sea salt
- ¼ cup olive oil
- ¼ cup sunflower seed butter or nut butter
- ¼ cup ChocZero Maple Syrup or maple syrup
- 2 tsp vanilla extract if tolerated
Instructions
- Preheat the oven to 325 °F. Line a large, rimmed baking sheet with parchment paper.
- In a food processor, combine all of the dry ingredients and pulse until the mixture is coarsely chopped, about 8 pulses. Pour the mixture into a large bowl, and set it aside.
- Combine the olive oil, sun butter, maple syrup, and vanilla extract in a small bowl. Stir until the mixture is smooth.
- Add the syrup mixture to the large bowl and stir until it fully coats the dry ingredients. Spread the mixture evenly on the prepared baking tray.
- Bake for about 15-20 minutes, until lightly browned. Don't let it get too brown. Remove from the oven and cool for 10 minutes.
- Divide the granola into mason jars and refrigerate until ready to use.