Gluten-free, Grain-Free, Sugar Free Granola with Banana

Thinking of different ideas for breakfast, I came across a granola recipe with a date paste that assists in binding all the ingredients together,  which often is a challenge if you are not using honey.  Trying out this option, made it much sweeter than I desired.  Using a recipe from a recipe book, I produced a granola that appealed to my tastes in a not too sweet breakfast or snack alternative.  I did not add coconut flakes to this recipe as I was concerned about quick burn.  I will be making this again in my dehydrator and will then add coconut which should add to the sweetness.  I used the nuts I had available and this recipe may be tweaked to suit your preferences.  Serve as a breakfast cereal or a healthy snack, this granola recipe is worthy of sharing.

2  cups whole raw nuts of choice (I used almonds, macadamia’s, pecans and walnuts)
1 cup sliced or slivered almonds
1/2 cups of seeds of choice(I used pumpkin and sesame)
1/2 cup almond flour
2-3 bananas (to make up 1 cup when mashed)
1 egg
2 tsp vanilla extract
2 tsp cinnamon powder
1/2 tsp nutmeg powder (Optional)
1/2 cup dessicated coconut or coconut flakes (Optional)
1/4 tsp Himalayan or sea salt
Here’s How

  • Preheat the oven to 180 degrees celcius


  • In a food processor, pulse the whole raw nuts until they are partly ground and partly in small chunks.

  • Add the nuts into a large mixing bowl, then stir in the slivered almonds, seeds and almond flour.

  • Place the bananas, egg, vanilla extract, cinnamon, nutmeg (if using), and salt into the food processor and pulse until all the ingredients are pureed. 

  • Pour the banana mixture into the nut mixture and stir until the nuts and dry ingredients are well coated.
  • Pour the nut mixture onto a baking-paper lined tray.
  • Bake in the oven for about 30-35 minutes, checking every 10 minutes and turning the chunks of granola with a large spoon to break up the pieces.  This allows it to dry out and lightly brown on all sides.

  • Remove from the oven and let it cool or turn off the oven and allow it to continue to dehydrate as the oven cools.

  • Store in the fridge for up to a week. 

  • This granola may be enjoyed plain as a snack or with almond or coconut milk as a cereal.
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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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5 Responses

  1. Lilian Boyce says:

    This looks really good and is easy to make. Thanks.

  2. Lilian Boyce says:

    3299288This looks really good and is easy to make. Thanks.

  3. Prava says:

    It is and tastes good too Lilian! :) xxx

  4. Mandy says:

    Looks delish . Would I be able to use coconut flour instead ?

    • Prava Singh says:

      Hi Mandy, it’s a fab recipe. Coconut flour is too dry and also a very absorbent flour that sucks up moisture and has the potential to burn easily. You could try but I don’t guarantee the outcome. What you can do is buy powdered almonds,the pure kind, or grind almonds to flour consistency. Hope this helps.

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