GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO
Granola is my new favourite breakfast food. After over two years, I feel like I am having cereal again. Only it tastes way better and has none of the sugar and other nasty additives. It’s so easy to make a big batch of this granola. I store mine in a Mason Jar and it keeps fresh for up to a week. It won’t last around the house longer than that anyway! I have purposely finely ground this granola. It tastes nicer and is much easier to digest.
If you’re just starting out on the Specific Carbohydrate Diet (SCD), then maybe this recipe isn’t for you. Everyone heals at a different pace but I couldn’t tolerate whole nuts until I was on SCD over a year. It was well worth the wait! Honestly, I would never go back to sugar-laden, regular cereals. This tastes great on its own with fresh fruit or on top of SCD yoghurt.
I must be honest with you. I love eggs but I think I overdid them a bit. Even though eggs are so versatile and I eat them in so many different way, every day was just too much. Did you know that a wide variety of foods is necessary for a healthy gut? I tell myself this regularly so that I don’t get stuck in a rut. It’s easy to fall into the trap of eating the same foods every day but I try my best not to. I remember those wise words someone told me when I started SCD first. Balance is key – eat everything in moderation.
That said, this granola is so good you’ll want to eat it every day! This also doubles up as a delicious crumble to have over your applesauce. Now, there’s a genius idea. Breakfast for dessert and dessert for breakfast :)!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- 1 cup (150g) Blanched hazelnuts
- 1 cup (125g) Pecan nuts
- 1 cup (100g) Desiccated coconut
- 2 tablespoons Raw honey
- 2 teaspoons Vanilla extract (no added sugar)
- 1/3 cup (70g) Coconut oil
- 1/4 teaspoon Sea salt
Ingredients
|
|
- Preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
- In a food processor, blitz the hazelnuts and pecans until broken now but not as fine as nut flour consistency. (I find nuts are easier to digest in this form).
- Melt the coconut oil.
- Add the melted coconut oil, blitzed nuts and the rest of the ingredients to a large bowl and mix well.
- Spread the mixture on a baking tray lined with parchment paper and bake for 15 minutes. After 15 minutes, remove and stir the mixture well. Bake for a further 5 minutes.
- Allow to cool fully before storing in an airtight jar. I have kept this for just over a week and it was perfect. I consider four heaped tablespoons to be a serving.