Last weekend, when I was down in Santa Barbara for a conference, I was reminded of two things: My love of grilled fish tacos (which happened daily), and how deeply satisfying acai bowls are.

(Which, you know, are basically the same thing as my recipe for green smoothie bowls, but plus frozen or acai powder, with all kinds of superfood crunchy toppings on top.)

But, I was reminded that most acai bowl places put granola on top. As in, not a superfood, as in fake-out-health-food that’s really anything but good for you.  Usually full of gluten, and sugar too.

So, what did I do, the minute I came home?

First, shivered and wrapped myself in a blanket.

Second: made a fall inspired granola that I could use on top of my bowls this week.

And then, because things get weird around here sometimes, I ended up using the rest of it, in our salad for dinner. You know, like croutons.

But if candied pecans are allowed in salads, why not?

The multi-purpose, super easy, grain-free and gluten-free recipe you need for the weekend?

This baby:

Cranberry Walnut Granola

Makes 6-8 servings

2 cups walnuts, crushed

1 cup dried cranberries (or cherries)

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

1 tablespoon hemp seeds (or flax seeds)

2-3 tablespoons olive oil (or coconut oil)

2 tablespoons maple syrup

3 teaspoons cinnamon

1 teaspoon pumpkin pie spice

2 teaspoons cardamon seeds (optional)

sprinkle of sea salt

Directions:

Preheat oven to 300, and line a baking sheet with parchment paper. Combine all other ingredients in a mixing bowl and stir well  until all the pieces are coated well.

Spread mixture out on a baking sheet and bake for 10-15 minutes until golden brown. Let cool and store in a airtight container in the fridge for up to 2 weeks.

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!