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Cinnamon Raisin Gluten-free Granola

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Gluten-free Granola: cinnamon raisin

This cinnamony gluten-free granola recipe used to be on The Balanced Platter, but now that website is gone I’m hosting it on my own blog 🙂

♥, Kelly

Cinnamon Raisin Gluten-free Granola

4 cups of walnuts
1 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup almond flour
1 cup applesauce with no added sugar
1/4 tsp of vanilla liquid stevia
1/4 cup chia seed meal (I make my own fresh meal by grinding whole chia seeds in a coffee grinder)
1 tbsp cinnamon
1/2 tsp sea salt

  1. Soak walnuts for about 8 hours Note: Soaking the walnuts first removes the enzyme inhibitors, making them easier to digest, and giving your body access to all the nutrition available in nuts)
  2. Add soaked walnuts, shredded coconut, raisins, almond flour, applesauce, and stevia to a bowl.
  3. In a separate bowl mix the chia seed meal, cinnamon, and salt.
  4. Combine two bowls.
  5. Dehydrate at 130 degrees overnight, or until it’s dry and crunchy.

Note: I have this dehydrator by Nesco, but if you don’t have a dehydrator you can try using an oven on the lowest heat possible (i you have a warming option that should work). I don’t know how long it would take in the oven, just keep an eye on it. I use a dehydrator because heat destroys the essential fatty acids (omega 3, 6 and 9) in chia, hemp, flax, etc.

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  1. I recently heard of a sweetner that I had never heard of before and I am curious to know your opinion of it, if you are familiar with it. It is Luo Han. From the limited information I have about it it seems similar to stevia. Have you ever used it and if so is it used like stevia, in small amounts or like coconut sugar? I am curious to know how to use it in baking and especially to know how valuable it is nutritionally.

  2. I’ve made your chai granola before and it was great – I’m sure this one is the same way (being great 😉

  5. Kelly,
    I have been eating grain and dairy (and sugar) free for 41 days. I was planning on adding one back in at a time to see how my body reacted. We ended up traveling and eating at other people’s houses, and both got added back in. I woke up to acne on my chin, an upset tummy, and my husband said that my breathing was bad last night. I also deal with fatigue. I was wondering if you knew if these symptoms pointed to one allergy or another.
    I was also wondering how you deal with eating well while traveling.
    Thank you for taking time to help me.

  6. Stephanie, No I haven’t heard of it. Hmm… 🙂

    Thanks Meagan!

    Thanks Jeanie!

    Micaela, Hope you like it!

    Kelli, I’m so sorry to hear that. I know how you feel. Those symptoms can be caused by the gluten and dairy for sure. When we travel I like to figure out if there will be a health food nearby before we leave. Then I know how much I need to bring. For the airplane we take tons of bars like Larabar and Bumble Bar.

  7. Wanted to pop in here to tell everyone that I made this WITHOUT a dehydrator and it worked out beautifully. I cooked it at a very low 200F for about 3-4 hours total. After 2 hours, I broke it up into smaller pieces so it would dry out faster. It did get marginally browned (more like tan) and I kept removing the pieces that were crispy, leaving the still-moist ones in the oven, during the last hour or so. Then I just turned off the oven and left the last few (not yet crispy) pieces in the oven overnight. It was totally delish! 🙂