Grain Free Granola
I have liked the idea of making my own homemade granola since I started noticing the ingredients of the store bought versions. When I started eating healthy, a lot of things were different. Some food that I considered healthy 10 years ago, are no longer on my grocery shopping list. Some of these items are whole grain bread, sweet corn, oats, canned beans and breakfast cereals.
It takes time to change, but as I grew older the perception of what healthy eating was changed. Healthy for me nowadays means eating unprocessed foods, or processing them myself. I try to avoid anything that is highly processed or that has more than one item on the ingredients list. Fresh and seasonal are always the favored items on my shopping list. Unfortunately marketing campaigns show a totally different picture from reality. They manage to make us consumers believe what they want. You will be amased on how many bluberry products out there do not contain actual blueberries. Crab sticks do not contain any crab meat. The list goes on. It is a shame to label something as healthy despite all the sugars and high fructose corn syrups added to it. Not to mention additives, colors and preservatives.
I am one of the minorities to see no actual benefits in grains, and consider it as being a harmful substance. I believe that grains aid the development of some diseases and allergies and are one of the culprits of weight gain. Anyone will see a difference in his life when cutting out grains completely, even if for a short term. If you are unsure of whether even healthy whole grains are keeping you ‘fat’, I encourage you to go grain free for a week at first to see if you notice any difference in how you feel. There are a lot of studies backing up this argument and I encourage you to read this article by Wellness Mama if you want to know more.
- 1 cup raw almonds
- 1 cup raw pistachios
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1 cup unsweetened shredded coconut
- 3 tablespoons coconut oil
- 3 tablespoons honey
- vanilla from 1/2 bean or 1 teaspoon valnilla extract
- dash of sea salt
- Preheat oven to 180 degrees Celcus and line baking tray with parchment paper.
- Combine coconut oil and honey in a small saucepan over low heat. Stir until dissolved and well combined. You could alternatively melt oil and honey in microwave for 1 minute. Take off heat and stir in salt and vanilla. Set aside.
- Combine nuts in a food processor and pulse a couple of times just to roughly break them up. Transfer nuts to a large bowl.
- Add the seeds and coconut flakes to the nuts. Toss to combine.
- Pour oil mixture into the nut mixture. Use a spoon to combine everything together making sure the nuts are coated.
- Transfer granola onto baking sheet, arranging it in one even layer. Place baking tray in the oven.
- Bake granola for 25-30 minutes until dry and golden. Rotate the tray if the granola is browning unevenly.
- Place the pan on a cooling rack and let the granola cool completely. It will crisp further as it cools.
- Once cooled, break the granola apart into whatever sized chunks you prefer. Store in an airtight container for up to 2 weeks.