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.
 
Ingredients

 
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.