After having scanned the shelves of some of the best health food stores for a quality homemade granola that is both gluten free and sugar free and coming up empty handed, I decided to invent my own.
My homemade granola not only has a superior flavor, but in addition, it is super rich in nutrients, easy to prepare and fits the criteria for a healthy breakfast solution for a number of the healing through food dietary protocols.
The interesting part about this recipe is that many of the ingredients can be swapped out for similar ingredients if there is one that is not to your liking.
The main grain that I use is the much forgotten buckwheat groat. This versatile grain is roasted in the oven along with a variety of nuts, seeds, dried fruits and spices. I use a non scented and neutral oil such as coconut oil to moisten the grain, seed and nut mixture. This mixture is then spread out on a parchment lined baking dish and baked in a 350 degree oven for about 20-25 minutes. As soon as it cools, it is ready to eat.
This recipe is appropriate for the following diets: Gluten free Diet, Vegan Diet and Vegetarian Diet
Note: For the Candida Diet, leave out the raisins and add dried mulberries or aronia berries which are low glycemic fruits. For the Low FODMAPS Diet, leave out the raisins and cocoa powder. For the Low Histamine Diet, leave out the nuts, raisins and cocoa powder.
- 1 cup buckwheat groats
- 1 cup slivered almonds
- 1 cup chopped walnuts
- 1/2 cup ground pumpkin seeds
- 1/2 cup ground sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1/2 cup Thompson black raisins or dried mulberries or aronia berries
- 1 teaspoon ground cinnamon
- 1 teaspoon organic vanilla extract
- 1/2 teaspoon ground cardamom
- 1/4 cup powdered organic cocoa powder
- 1/4 cup coconut oil
Pre heat the oven to 350 degrees F.
In a large bowl, add all the ingredients and mix well so all pieces are coated with the oil.
Spread the mixture on a baking pan lined with a Silt Pat or parchment paper. Bake for about 20-25 minutes until golden and crispy.
Note: This is a gluten free version of the traditional granola made with rolled oats. It should be used as a topping for yogurt, fruit or apple sauce and not eaten in a large portion as a cereal substitute. It is too rich in nutrients and needs to be consumed in smaller amounts.
Ilia Regini is a certified healing through food specialist/health supportive chef/culinary instructor/writer/blogger and speaker. Healthy Nourished Body offers chef service, cooking lessons, healthy kitchen makeovers and customized menu planning for healing through food dietary protocols. http://www.healthynourishedbody.com www.facebook.com/wellnourishedbody63 e:firstname.lastname@example.org