Ok, can we just take a few minutes to talk about these baby pineapples?! Oh my goodness, the cuteness factor going on here! One afternoon about a month ago, I was just having one of those days—days when I had so much to do and projects I wanted to accomplish but I just couldn’t find any motivation or inspiration.  So I headed off to my favorite coffee shop here in Honolulu and the vibrant colors that surrounded me and of course the amazing cappuccino just sparked something and I felt so inspired for the next few hours.  As I was leaving, I spotted these adorable baby pineapples that they were selling!  Of course I had to buy a few, then proceeded to take a million photos of them over the next few weeks.

For those of you wondering, this is actually a real baby pineapple as pineapples take about 2 years to grow, this was just picked in the beginning stages like a flower.

So I have been making this granola for a while now—yes, I love the taste of nuts, but I feel like sometimes they get a little heavy for me.  I also get a lot of requests for sugar-free and nut-free snacks, and granola is one of my absolute favorites.  Granola has always been one of my favorite since I was a child, and something I always missed once eating grain free.  But thankfully with the help of a food processor, homemade granola is a snap and something I usually keep on hand weekly.  This version is grain free, gluten free, nut free, sugar free but totally taste-filled!

Since I cannot tolerate sugar well, I created two different versions for you all, both are fruit sweetened, but one is just slightly less sweet.  I did this so if you wanted to eat this for breakfast or a protein rich snack, it would still be a treat without all the added sugars.  The crunchy coconut flakes really add the most amazing texture and flavor.

Sometimes you just have that day when a big bowl of cereal is needed and this grain-free granola definitely satisfies all this snacking cravings.  And truth be told, it is so good, I ate 3 bowls the other night for dinner with my creamy homemade chocolate milk!

Photography Props: Bowl | Atom Art Bowl, Recipe Box | Rifle Paper Co Citrus Floral, Shirt | Joie de Vivre tee

Grain & Nut Free Cinnamon Coconut Crunchy Granola

A paleo, nut-free granola with hits of cinnamon and crunchy coconut flakes.

Ingredients

• 1 cup raw sunflower seeds
• 1 cup raw pumpkin seeds
• 1 cup finely shredded coconut
• 1/4 cup finely ground golden flaxseed
• 1/4 cup unsweetened applesauce*
• 1/4 cup medjool dates, pitted (about 4)*
• 3 tbsp coconut oil
• 1 tbsp vanilla extract
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp Celtic sea salt
• 2 cups shredded coconut flakes

*For a less sweet version, use 1/2 cup unsweetened applesauce and omit the dates.

Directions

• Preheat the oven to 325 degrees F and arrange the rack to the middle-bottom position of the oven.  Line a large baking sheet with parchment paper and set aside (use two if yours are smaller).
• Add half of the sunflower seeds, applesauce, dates, coconut oil, vanilla extract, spices and salt to the bowl of a food processor.  Pulse for about 1 minute or just until the mixture starts to turn into a paste.  Scrape down the sides of the bowl several times.
• Add in the remaining sunflower seeds, pumpkin seeds, finely shredded coconut flakes and flaxseed.  Pulse about 10 times or just until the mixture starts to resemble a “clumpy” granola.
• Place the granola on the prepared baking sheet and arrange into a smooth, somewhat thin layer (you don’t want the granola piled on top of each other or it will not be crispy).
• Bake for 30-33 minutes or until a rich golden brown in color.  During the last 5 minutes of baking (I did mine after 28 minutes), sprinkle the thick coconut flakes on top.  Finish baking until the coconut is a rich golden brown.
• Cool completely before mixing together the top layer of coconut and granola.  Serve over yogurt, creamy cashew chocolate milk or with whipped cream and berries.
• Store any remaining granola in the refrigerator in an air tight container for up to 2 weeks.  (I actually prefer eating the granola cold, from the refrigerator).