Gluten Free • Paleo • Sugar Free • Dairy Free

Granola

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I often get asked by people how I eat. My usual response is “With my mouth. Why? What do you do?”. Of course that’s not what they mean; they want to put a label on how I eat. Is if GF, DF, Paleo, Vegan etc and I understand why; it’s easier to manage and have a food identity if you fit into a certain genre. You can find solace in knowing that others are going through the same struggles, triumphs, and recipes that you are. But sometimes you find yourself sitting between genres and the only name you can give it is your own. So, how do I eat? The Lisa method.

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The Lisa method is 100% Gluten Free (allergy), 95% Paleo (I love hot chips), 95% Dairy Free (parmesan cheese is my weakness but as it’s low in lactose I can tolerate it) and is a constant work in progress. Sometimes I eat too much (like tonight’s berry pudding for dessert; despite being Paleo friendly eating, two big bowls full is not wise) and sometimes I feel food envy but I eat the foods that make my body work the best and don’t make me feel sick.

When certain foods can make you feel ill (very ill) then you tend to be more cautious but also more aware of the other foods you eat. For example, I cannot tolerate White or Red Sweet Potato (so sad), apples, pears, cashews, too may dates and (a more recent discovery) garlic, onion, capsicum or too many carrots (they are all high in fructose). None of these are unhealthy foods but they just don’t like me, despite me pining for them.

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All these allergies and intolerances may cause you to give up on food altogether, but instead it encourages me to get creative, which is what you see on Mummy Made.It. These recipes reflect what I am able to eat (and what I like to eat!) and my desire to share my old favourites with my family. I don’t think allergies, intolerances and explosive diarrhoea should stand between you and a piece of cake! Sometimes my plate may look bland to others and I will occasionally catch someone giving me a sympathetic look as they bite into their store bought sponge, but what they don’t realise is that health and taste can exist together. The key is finding out the (insert your name here) method and making the best of everything you can have, not focusing on what you can’t. Health is better than sickness, hands down, and you don’t have to miss out; just find a new way to do things!

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I am in love with this Granola. It is the Channing Tatum of my kitchen, the Chris Hemsworth of my breakfast (you get the drift don’t you?!)… It is my new favourite thing in the whole world.

This Granola came out of sheer frustration, and a fair bit of the old Hangry. Due to my current dietary limitations I have been pressed to find something to eat for breakfast. Sometimes I’ll whip up a spiralized vegie and meat dish but it’s been way too hot for a cooked breakfast, so I started to look at other alternatives that would taste good and fill me up for the morning (and my mornings can start around 4 or 5 am depending on Miss L’s moods, which makes my days very very long). Enter; the Granola.

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Many Granola recipes contain dried fruit, lots of added sweetener or a high amount of butter or oil. As I am trying to avoid fructose I opted for no dried fruit, instead I add the Granola to fresh fruit. This Granola only needs a small amount of liquid sweetener (as the coconut is sweet enough) and coconut oil to help it go crispy, crunchy and just a tinge of brown in the oven. It is my (and 4yo S’s) favourite snack.

This Granola is high in protein and (good) fat so you don’t need too much at each serving.

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How do you eat Granola? There’s so many ways but here’s what I’ve done this week.

Breakfast Parfait (fancy word for fruit and other stuff!): I layer banana slices, berries, coconut cream, passionfruit and granola in a mason jar.

Ice Cream Crunch factor: I make a batch of 2 Ingredient Mango Ice Cream and top it with Granola and passionfruit.

Snack Attack: sometimes I leave the open jar of Granola on the bench so I can take a sample each time I walk by.

Crumble Topping: I haven’t tried this yet (there hasn’t been enough Granola Left!) but sprinkling Granola over stewed apples, apricots etc. would make a delicious fruit and nut crumble.

Cookies?: I can’t stop obsessing over the thought of Granola Cookies. I’m thinking maybe Granola and Choc Chip cookies, where they are both the added into a cookie dough and baked. I’ll let you know how I go!

If you’ve always thought that Granola was the mung bean of the breakfast world (like I did) then you need to try this recipe. It’s so simple, so tasty and pretty darn good for you!

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Granola
Yields 300
This Granola is simply delicious! It can be used as breakfast cereal, it can be sprinkled on top of ice cream, used in a parfait or just eaten straight from the jar!
Print
Prep Time
5 min
Cook Time
12 min
Total Time
20 min
Prep Time
5 min
Cook Time
12 min
Total Time
20 min
INGREDIENTS
  1. 1 Cup Coconut (flakes or chips are best)
  2. 1/2 Cup raw Macadamia Nuts, chopped
  3. 1/3 Cup raw Walnuts, chopped
  4. 1/3 Cup raw Pepitas (Pumpkin Seeds)
  5. 2 Tablespoons Maple Syrup (or Rice Malt Syrup)
  6. 2 Tabespoons Coconut Oil, melted
  7. 1 teaspoon Vanilla Extract
  8. Good dash of Salt
INSTRUCTIONS
  1. Preheat the oven to 175C/350F and line a baking tray with baking paper.
  2. Mix the coconut, nuts and seeds in a mixing bowl.
  3. Add the coconut oil, maple syrup and vanilla extract and stir until all the ingredients are coated.
  4. Add the salt and mix in.
  5. Pour the mixture onto the baking tray and spread it evenly, making sure that no pieces are on top of each other.
  6. Place the tray in the oven for 12 minutes, shaking the contents after 6 minutes to ensure even cooking.
  7. If you like your granola extra crunchy allow it to cook for a further 2-3 minutes but be careful it may burn.
  8. Allow the granola to cool in the tray and then place in a container for storage.
  9. Use in parfaits, as a cereal, on ice cream or just munch on it as a snack.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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