One of the most difficult things about a grain-free life with kids is the lack of what I call “grab-n-go” foods. This granola works well when you need something that stores and travels well and also fills up a hungry belly since you cannot just stop at a convenience store and grab a snack.
2 cups whole or very coarsely chopped almonds
1 cup pecans, coarsely chopped
1 cup walnuts, coarsely chopped
1 cup raw, shelled pumpkin seeds
1 cup kasha (toasted buckwheat)
½ cup flaxseed meal
½ cup each raisins, golden raisins, blueberry craisins, dried mango (diced), dried mission figs (chopped into ‘raisin-sized’ pieces), and whatever other dried fruit strikes your fancy
½ cup each applesauce, canola oil, real maple syrup
Preheat oven to 300 oF. Combine dry ingredients in large (8 cup+) mixing bowl. Combine wet ingredients and add to dry ingredients. Mix well. Line large (11 x 17) baking pan with parchment paper. Spread mixture in pan. Bake 22 minutes, rotate pan, bake additional 22 minutes and turn off the oven. Open oven door for 5 min (to keep granola from getting too toasted) then close and allow granola to cool in the oven. Remove from pan and break into small pieces. Fill about 20 to 25 snack-size zip storage bags with the granola. For best results, store in the freezer.