In my mid-twenties I discovered that I had a gluten intolerance.
For me the most difficult adjustment to living gluten-free comes at breakfast time. Generally, there are many viable and delicious options when going gluten free. When I have the time I like to go with a breakfast smoothie.
However during a hectic week, despite my best intentions I do not always manage to rise those extra 15 minutes early to whip up a smoothie (damn snooze button).
I need something that I can make in advance and that will keep fresh for a few days. Enter grain free granola—my ultimate gluten free breakfast.
The beauty of this recipe is in its variability, you can have it however you like it: large clusters, nutty, seeded, toasted, raw, there are endless possibilities of taste.
One massive plus of this recipe lies in its protein content which predominantly comes from the nuts and seeds. As a nutritionist, starting your day with protein is something that has been ingrained (pun intended) in me.
Protein is classified as a macro-nutrient which means that the body requires rather large amounts of it. Unlike other macro-nutrients, like fat, the body does not store protein well. So after a long night of fasting and restful sleep your body’s protein levels will be depleted. As a building block of all cells, protein is necessary for healthy muscles, skin and nails to name a few. Including a source of protein in your breakfast will help increase levels of satiety and fullness.
1 cup chopped raw almonds
1 cup chopped raw pecans
½ cup raw sunflower seeds
½ cup unsweetened coconut flakes
½ cup chopped dates
1 teaspoon sea salt
¼ cup coconut oil (you can use an alternative oil or butter)
½ cup honey
¼ cup maple syrup
1 teaspoon vanilla extract (do not use vanilla essence)
Preheat oven to 150°C fan oven (300°F). Mix the oil, honey, maple syrup and vanilla extract together at room temperature. Add in all ingredients except the coconut flakes and dates.
Line a baking sheet with parchment paper and spread out the mixture evenly and pop it in the oven. Stir the mixture after 10 minutes. After 20 minutes of baking add the coconut flakes and dates and bake for a further 5-10 minutes. Remove the granola from the oven and let it cool. Once cool break it up into chunks, clusters, bite-size pieces or whatever you like!
I like mine with yoghurt and pomegranate seeds but feel free to get creative and make it your own. Store in a sealed container and it will keep for up to three weeks.
Love elephant and want to go steady?