Grain Free Granola

I created this recipe years ago when my family embarked on the gut healing GAPS Protocol, it was a savior to have as a grab and go! Even though we’ve now broadened out to a whole food lifestyle this ‘cereal’ has stood the test of time and remained a family pantry favourite. What I love about this nourishing little muesli is that it’s crazy easy – first to create but also to serve. We love it with some almond or coconut milk, coconut yoghurt and best of all as a smoothie bowl topper. It stays fresh in the pantry in a sealed jar for up to a month so it’s just a breeze to have on hand. It has lots of lovely good fats from the seeds, coconut and coconut oil that will get your skin glowing and it will sustain you much more than a regular cereal.

You will love making this as much as you’ll enjoy eating it – the smell of the vanilla, honey and coconut baking is so damn GOOD!

This recipe is free from gluten, grains, dairy, eggs, nuts, buckwheat & refined sugar and is A-OK for GAPS or Paleo protocols.

INGREDIENTS

2 cups raw pepitas (pumpkin seeds)
2 cups sunflower seeds
1/2 cup chia or sesame seeds
3 tblsp coconut oil
2 tblsp honey
1 tsp vanilla extract or powder
small pinch sea salt
2 cups shredded coconut
1 cup dried fruit (sultanas, gogis, chopped apricots etc)

METHOD

Preheat oven to 160ºC.

In a large mixing bowl combine the pepitas, sunflower seeds, chia / sesame seeds, vanilla powder and sea salt.

In a small pan over low heat melt the coconut oil and honey together till runny and combined. Do not over heat!

Add the honey & coconut oil mixture to the seeds and mix through to combine well.

Line two oven trays with baking paper and evenly spread the seed mixture.Place in the oven and turn regularly every few minutes for 10 to 15 minutes. The mixture will be getting golden.

Take the trays out and evenly add the shredded coconut. Toss through and place back in the oven for another 5 to 10 minutes. Turn regularly and watch it, the coconut can burn very easily if not turned.

Once golden take out of the oven and let cool. Add the dried fruit and mix through.

Use the baking paper to ‘funnel’ the muesli into a large jar and seal. Serve with your choice of milk, yoghurt or smoothie bowl for some nourishing crunch.

Enjoy and don’t forget I love seeing what you get up to in the kitchen so send through your pics or #glowforlife. Love from me to you,

sig dark grey

 

 

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