Grainless Granola - Easy Nourishment In Hard Times

The world is heavy and at times like this, I don't know about you, but I need easy nourishment. So this week I'm sharing my grainless granola recipe that makes for a nourishing breakfast, snack and travel companion. It's gluten free (I have celiac), low glycemic and packed with protein and fiber. I love using buckwheat groats because like our regenerative fiber, buckwheat plants are great for soil health and drawing carbon down into soil. Plus they are crunchy and protein rich. If I have time, I like to apple cider poach a few pears to have on hand for the week to mix with yogurt or kefir and the granola. 
In a big mixing bowl add
I C - almond flour (or leftover dehydrated nut pulp from milk making)
1C - unsweetened shredded coconut
2 C total - Mix pumpkin seeds, buckwheat groats, sliced or roughly chopped almonds, sunflower seeds, almond flour, flax, chia, cacao nibs etc. in a big bowl. 
Mix in warming spices like 1Tbl cinnamon + 1/2 tsp cardamom and 1/2 tsp nutmeg or even clove. OR my secret is vanilla powder, lemon zest and 1/4 CUP fennel seeds. 
You can be a bit creative with what you mix in based on what you have on hand and your taste preferences. 
In a saucepan over medium dissolve
2 Tbl coconut sugar 
1/4 c maple syrup 
1/4 cup coconut oil
sea salt
Pour over your seed/nut mixture and mix with a spatula until all is coated. 
Let cool a bit. 
Froth 2 egg whites and fold these into the mixture.
Spread out the mixture on parchment lined jelly roll/cookie sheets and bake at 325 for about 30 minutes. 
You want this to be slightly browned. 
I add in golden raisins, dried cranberries, or bits of candied orange peel.
 
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