There was a time when I believed that whole grains were actually part of a healthy diet. To this day the Canadian Heart and Stroke Association still recommends that whole grains should make up about a quarter of your daily food intake to ensure you are getting enough fibre. What they don’t mention is that for many of us those whole grains can cause some serious issues in the gut and lead to things like Leaky Gut Syndrome, obesity and insulin resistance. That’s what I call a recipe for disaster.
Fortunately, I have made it my life’s work to create grain free, good for you and gut friendly recipes that taste as good as (who am I kidding, they taste better) their gut wrenching counterparts.
Use raw nuts and seeds for this recipe to avoid eating highly processed industrial seed oils that most nuts are roasted in.
You will only need a tablespoon or two of this on top of your favourite full-fat yogurt to enjoy the flavour.
Author: Cassie Elliott
Prep time: 10 minutes
Cooking time: n/a
Grain Free Granola:
- 1 cup blanched, slivered almonds
- 1 cup roughly chopped walnuts
- 1/2 cup pumpkin seeds
- 1/4 cup chopped pecans
- 1/2 cup coconut flakes
- 1/4 cup unsweetened, dried cranberries
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon pink Himalayan sea salt
Preheat oven to 275F.
Add all ingredients to a bowl and mix well. Spread evenly on parchment paper lined cookie sheet.
Bake for 20 – 25 minutes or until golden brown and just starting to get crispy.
Remove from oven and allow to cool completely. Break apart and store in airtight container for up to a week.