Recipes

Pumpkin Spice Grain-Free Granola

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Why would anyone want grain-free granola, you ask?

As a holistic nutritionist, a lot of people who come to see me have either serious health conditions, food intolerances, or looking for recipe ideas that suit a particular type of diet they are following. And since reducing the grains in my own diet a few years ago in order to minimize inflammation in my body, which helps control my autoimmune condition (for those of you who are newcomers here, I was diagnosed with multiple sclerosis 15 years ago), one of my favourite pastimes is giving recipes a healthy makeover.

This recipe replaces oats, which is not necessarily an unhealthy food unless you have a sensitivity to grains or carbohydrates, and uses a combination of nuts, seeds and anti-inflammatory spices.

Ingredients:
• 1 cup almonds
• 1 cup walnuts
• 1/2 cup Brazil nuts
• 1/2 cup raw pepitas
• 2 tablespoons ground chia seeds
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon Himalayan pink salt
• 1/4 teaspoon vanilla
• 3 tablespoons coconut oil
• 1/4 cup pure maple syrup
• 1/4 cup dried cranberries

Extras: golden berries, dried blueberries, goji berries, coconut flakes

Method:
1. Preheat oven to 325 degrees F.
2. Add the following ingredients to a food processor and pulse until coarsely chopped: almonds, walnuts, Brazil nuts
3. In a bowl, combine all remaining dry ingredients: nuts, seeds and spices (except the pepitas and cranberries, or any ingredient you wish to remain whole).
4. In a small saucepan over medium heat, combine the coconut oil, maple syrup and vanilla.
5. When melted, pour the liquid into the bowl with the nut and seed mixture, coating well.
6. Add the pepitas and cranberries, mixing well. This is the stage where you would add any additional ingredients such as dried blueberries, golden berries, or coconut flakes.
7. On a parchment paper lined baking sheet, spread the mixture evenly, and bake for 20 minutes.
8. Remove from oven and allow to cool before breaking up into pieces.
* Store in an air-tight container for up to 2 weeks.

Since making this last week, I already came up with a bunch of ways to enjoy my new grain-free granola! Perhaps if I get a few minutes tomorrow, I’ll post the recipes of the grain-free granola cereal and energy bars I made.

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