Both my husband and my daughter suffer from gluten intolerance and other GI issues. It has been many years of discomfort for my husband and my daughter seems to get worse and worse the older she gets. The doctors have told us there is no real cure so out of sheer desperation we do what we can to manage their illness through diet and exercise.
Certain food seem to really trigger flare-ups. One of those is gluten and the other is dairy. Although the rest of us do eat these, we try to keep it out of the house as much as possible. For my daughter, one of her favorite breakfast meals was granola and milk. I would always make homemade, and we always use gluten-free oats, but she was still having some stomach distress so I thought we would try making granola completely grain-free.
All three of my children really liked this and I find a small bowl after a tough run to be an excellent post workout meal. It’s crunchy and doesn’t soften up in the Almond Milk, but it is sweet and has wonderful texture. It’s also great as an after-school snack for the kids or sprinkled on top of yogurt, dairy-free yogurt or Ice Cream.
It’s so easy to make and has quickly become a favorite in our house.
What You’ll Need
1 Cup of Cashews
1 Cup of Almonds
1/2 Cup of Pecans
1/2 Cup of Sliced Almonds
1/4 Cup of Ground Flax Seeds
1/4 Cup of Chia Seeds
1/4 Cup of Hemp Seeds
1/2 Cup Pumpkin Seeds
3/4 Cup of Melted Coconut or Grapeseed oil
1 Cup of Unsweetened Shredded Coconut
1/2 Cup of Local Organic Honey, Maple Syrup or Agave (Vegan)
1/4 t. Sea Salt
How To Make It
Preheat oven to 350 degrees F. In a large bowl, mix together all of the ingredients making sure that everything is well coated with the honey and oil.
Cover a baking sheet with parchment. Spread the mixture out on the lined baking sheet. Bake for 45 minutes, stirring about every 15 minutes. Remove from oven and allow to cool. You could add in dried fruit at this point if you like! My kids don’t like dried fruit– I’ve given up trying to understand their taste buds.
- 1 Cup of Cashews
- 1 Cup of Almonds
- 1/2 Cup of Pecans
- 1/2 Cup of Sliced Almonds
- 1/4 Cup of Ground Flax Seeds
- 1/4 Cup of Chia Seeds
- 1/4 Cup of Hemp Seeds
- 1/2 Cup of Pumpkin Seeds
- 3/4 Cup of Melted Coconut Oil or Grapeseed
- 1 Cup of Unsweetened Shredded Coconut
- 1/2 Cup of Local Organic Honey, Maple Syrup or Agave (Vegan)
- 1/4 t. Sea Salt
- Preheat oven to 350 degrees F. In a large bowl mix together all of the ingredients making sure that everything is well coated with the honey and oil.
- Cover a baking sheet with parchment. Spread the mixture out on the lined baking sheet. Bake for 45 minutes stirring about every 15 minutes. Remove from oven and allow to cool. You could add in dried fruit at this point if you like! My kids don’t like dried fruit– I’ve given up trying to understand their taste buds.
