Snack Attack: Beegan Granola

by Danny Clark
It’s time to level up your snack game with these beegan granola recibees! Whether you're paleo, gluten-free or just plain bored of your snacks, we’ve got you covered. By the way, in case you’re not already familiar with the term beegan, it’s veganism that’s open to consuming ethically produced bee products.

Honey Almond Gluten Free Granola (makes 4 servings)

Ingredients:

  • 3 cups organic rolled oats (se suggest Bob's Red Mill)
  • 1 cup organic slivered almonds
  • 1/2 cup organic cashews
  • ½ cup pumpkin seeds
  • 3/4 cup shredded organic coconut
  • 1/3 cup plus 2 tablespoons organic raw raspberry honey
  • ¼ cup of bee pollen
  • 12-16 sprays of propolis
  • 1/4 cup organic coconut oil
  • 3/4 teaspoon pink himalayan salt
  • 1 cup organic dried cranberries or golden berries (they’re high in vitamin C)

Optional spices for some flavor:

  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon ground ginger

Honey Almond Panola aka Paleo Granola (makes 4-6 servings)

Ingredients:

  • 2 cups blanched, sliced almonds
  • 1 cup pecans
  • 1 cup chopped walnuts
  • 1 cup sunflower seeds
  • 1 cup shelled pumpkin seeds
  • ¼ cup sesame seeds
  • ¼ cup ground flax seed or almond meal
  • ¾ cup unsweetened coconut flakes
  • 1/3 cup plus 2 tablespoons organic raw raspberry honey
  • ¼ cup of bee pollen
  • 12-16 sprays of propolis
  • 6 tablespoons coconut oil
  • ½ teaspoon pink himalayan salt
  • ¾ to 1 cup dried cranberries or goldenberries

Optional spices for some flavor:

  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon ground ginger

Directions:

First, preheat your oven to 250 degrees F. While your oven is warming up, use a large bowl and combine all your dry ingredients the oats (unless you’re making the panola), nuts, bee pollen, coconut, and dried fruit. In a different bowl, combine wet ingredients (honey, oil, propolis, and salt). After you have mixed both sets of ingredients, mix them together. Next, pour onto a parchment paper covered baking tray. Gluten free granola: Pop it into the oven and let cook for around 1 hour and 15 minutes. Check on your granola after about 45 minutes, and then every 10 or so minutes after that to make sure it is golden brown, not burnt! Panola: The panola is going to take less time than the gluten free granola, taking around 45 minutes. You are also going to want to mix the panola every 15 or so minutes to make sure the mix is evenly roasting! Once your mix has a golden hue all around, take it out of the oven and let it cool. It’s going to be hot, so if you’re going to snag a taste right out of the oven, you’ve  been warned! Divide it up as you want, and store in a container in the fridge until you're feeling snacky!
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