RECIPE – NUTRIENT-RICH GRANOLA (grain, gluten, sugar and dairy-free)

By Rani Louise – Nutritional Therapist and Vitality Coach

If you’re keeping your breakfast low-carb and wanting to pack in the nutrients and protein, but still fancy the toasty taste of a nutty breakfast cereal, then have a go at this delicious nutrient-dense granola – it’s grain-free, gluten-free, sugar-free and dairy-free.

Yogurt with baked granola and berries in small bowl, strawberrieThe juicy raisins are the only sweetening – no need for additional sugar or sweeteners. And roasting the nuts and seeds in coconut oil gives a warm, honey-like flavour.

The resulting mix is so rich that you can even serve it simply with some water to make it into a bowl of breakfast cereal. Or add coconut milk, almond milk, yoghurt or fresh fruit to add even more depth of taste!

TIMINGS

  • Soaking time – at least 6 hours
  • Mixing ingredients – 15 minutes
  • Baking – 45 minutes
  • Cooling – 1 hour

INGREDIENTS (Serves 6)

  • 1 cup almonds
  • 1 cup cashews
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/2 cup unsweetened coconut flakes or desiccated coconut
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 1 cup raisins (or your favourite dried fruit)

DIRECTIONS

  • In a food processor, break up the almonds just until they are roughly chopped (don’t continue until they are finely ground).
  • Then do the same for the cashew nuts.
  • (It’s important to do the nuts separately because almonds are harder than cashews – if you mix them in the food processor, then the cashews will be ground very finely while the almonds will still be in very big chunks)
  • Mix the chopped nuts in a bowl and add enough water to cover them – add a teaspoon of salt – and leave for 6 to 12 hours.
  • Strain off the water and rinse the nuts a couple of times.
  • Preheat the oven to 135 Centigrade.
  • Gently heat the coconut oil over some boiling water (bain marie) until it is liquid – mix in the vanilla essence.
  • Mix the nuts with the seeds, coconut flakes, sea salt and melted coconut oil.
  • Spread the mixture evenly onto a baking sheet and bake for about 45 minutes or until lightly browned, stirring 2 or 3 times.
  • Remove from the oven, mix in the raisins and press the mixture together to form a tight, flat surface.
  • Allow to cool for about an hour, and then break into chunks. Store in an airtight container for up to a week.
  • Enjoy with fresh berries, almond milk, yoghurt, or coconut cream or milk.

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