Sally’s Original Grain Free Granola

Toasted muesli and granola are often promoted as a ‘healthy’ option for breakfast, but in reality they are typically loaded with sugar  – thanks to being baked in honey and chocked full of dried fruit – making them anything BUT healthy!  Toasted muesli and granola are also typically baked at high heat, destroying the goodness of the healthy fats in the nuts and seeds.  They typically contain oats, which are a source of gluten, and being a grain, they are not conducive to fixing your gut or losing weight.But don’t despair! If you’re someone who can’t live without your morning muesli, my grain free granola recipe is here to save the day and your hips!  Because it’s baked at such a low temperature in virgin coconut oil (which is wondrous for healthy thyroid and heart health), the naturally occurring healthy fats are preserved, and it’s also super low in sugar and fructose free! Your breakfast won’t ever taste the same when you whip up a batch of this deliciousness!

What You will need…

• 2 -3 cups coconut flakes
• 1 cup slithered almonds – or you can use a food processor to chop up whole almonds
• 2 -3 cups mixed raw nuts – pecans, walnuts, cashew, brazil nuts
• 1 cup sunflower seeds
• 1 cup pumpkin / pepita seeds
• 1 cup buckwheat (optional – this is a pseudo gluten free grain and more like a seed)
• 1/2 cup coconut flour
• 5-6 Tbsps melted virgin coconut oil
• 3 Tbsps chia seeds
• 1-2 Tbsps rice malt syrup – use less if you are struggling to get off sugar
• 2 t.sp ground cinnamon
• 2 t.sp ground nutmeg

How to make…

• Pre-heat oven to 120 C / 215 F.
• Place all the dry ingredients in a large mixing bowl & combine well.
• Melt the coconut oil and rice malt syrup on low heat in a saucepan, stirring to combine
• Transfer dry mix to a baking tray lined with greaseproof  / parchment paper and spread evenly across the tray.
• Pour the melted rice malt syrup and coconut oil evenly over the nut mix.
• Place in the oven for around 1 hr to bake, or until a light golden brown and crunchy.
• Give the mix a toss halfway through to ensure it bakes evenly.
• Remove from the oven when coconut is lightly toasted
• Allow to cool before storing in an airtight container, such as a large glass jar
• Serve with unsweetened coconut or almond milk, topped with a few fresh berries or strawberries & a desert spoon of plain sheep’s or coconut yogurt.

Serving size: approx 1 handful.

For more health tips and delicious recipes, checkout my e-book, Eat Yourself Healthy. It's not just a healthy diet, but a way of life, so you can feel better than you have ever felt before .