A bowl of granola topped with milk or yogurt satisfies all food cravings you might have: sweet, crunchy, carbs . . . you name it. And this one is gluten-free.
This granola recipe is chock full of nuts and protein and all things good. It is NOT, however, for those who are counting calories. Since following Lyn-Genet Recitas The Plan, I discovered that wheat and I just don’t agree, so I’ve been searching for alternatives to my favourite foods.
Surprisingly, I’ve also found Recitas’ assertion “Weight gain is nothing more than your body’s chemical reaction to certain foods” to be true in my case. She goes on to explain, “You’re not eating too many carbs, or too much fat, or too many calories. You’re simply eating too many reactive foods that are triggering an inflammatory response. And when your body is rife with inflammatory chemicals it can cause a whole host of problems–weight gain, migraines, skin conditions, high blood pressure . . . ”
Well . . . you really just have to read her book. Her approach to eating just makes sense to me, and following her recommendations has certainly worked for me and for several people I know.
Does this mean that you can eat huge quantities of non-reactive foods? No-o-o-o. I found that a couple of tablespoons of this granola with some plain yogurt and fresh strawberries made a perfectly satisfying breakfast.
And it’s pretty.
Gluten-Free Nutty Granola
- 2 cups pecans
- 2 cups walnuts
- 2 cups hazelnuts
- 1 cup almonds
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1/2 cup medium unsweetened coconut
- 1/2 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 Tbsp. cinnamon
- 2 tsp. vanilla
- 1 tsp. salt
- Pulse nuts in food processor until roughly chopped.
- Add seeds, oil, sweetener and flavourings. Pulse till finely chopped.
- Spread in a large roasting pan. Stir in coconut.
- Bake at 250 degrees F. for 45 – 60 minutes, turning every 15 minutes. Watch carefully to make sure the nuts don’t brown too quickly.
Just make a batch of this on a rainy day, pop it in a big jar, tuck it away in your pantry and you’ll have the makings of a quick breakfast or a topping for your favourite fruit crisp or crumble.
Find my original recipe for Strawberry-Rhubarb Crumble here.