Dark Chocolate Maple Sea Salt Grain-free Granola




  1. Preheat your Wolf Gourmet Convection Oven to 300 degrees (or your regular oven)
  2. Line a baking tray with parchment paper
  3. In food processor combine cashews, pecans, pumpkin seeds and sunflower seeds until broken up but do not over pulse! Just a few times to break up the nuts and seeds
  4. In a small sauce pan, melt together almond butter, coconut oil, maple syrup and vanilla extract for a about a minute over medium heat until it is a liquid mixture then set aside
  5. In a large bowl, add the broken nuts and seeds followed by almond flour, maple sugar, chia seeds, sea salt, cinnamon and mix well
  6. Pour liquid mixture in the bowl and make sure everything is evenly coated
  7. Add granola to parchment paper and make sure that the granola bakes close together, do not spread apart on the baking tray to ensure you get clusters!
  8. Bake for 20 minutes then rotate baking tray and bake for another 20 minutes
  9. Let cool then add dark chocolate chips and enjoy!
  10. *Will stay good for about a week in airtight container, I like to keep in fridge!