Flowered grainless granola



One of my most popular recipes is my no added sugar or oil, gluten free granola.  There are numerous variations you can made to it with different add-ins etc, so it is nice and versatile, depending on your own taste.  I still make the recipe regularly for myself - often keeping it plain and simple with 3 ingredients - oats, puffed brown rice, and unsweetened apple sauce. Then I just add whatever fruit is in season in our garden and some homemade soy yogurt - and I'm a happy girl!

However, eating grains can sometimes cause issues for people and lead to bloating, gas, pain and other symptoms.  Eliminating grains, refined sugar and dairy can sometimes help in this situation.



The reason behind this is that these food items contain fermentable carbohydrates that can promote overgrowth of bacteria and other microorganisms in the gut.

A plant based diet without grains, dairy and sugar can lead to favorable changes in the quality and quantity of intestinal microflora.  You should talk to your health care provider for more information on this so they can monitor your changes.



So while many of us eat cereal for breakfast,  if you are grain free - it gets tricky!  So today I decided to come up with my own recipe for a grain-free granola.  I'm so pleased with how it turned out. Its made with seeds, nuts and fruit - and dried flowers to make it look pretty and special.  Gluten free, no added sugar or oil. It is also suitable for those on a Paleo diet.  I love the addition of the flowers.  It gives the message that this isn't a hardship granola and you are missing out on grains. It gives something extra - a bonus of pretty flowers so there is no feeling of deprivation.

Here's the recipes:
1/2 cup raw organic almonds - roughly chopped
1/2 cup raw organic walnuts - roughly chopped
1/4 cup raw organic hazelnuts - roughly chopped
1/2 cup raw organic sunflower seeds
1 teaspoon cinnamon
one small pot (4oz) unsweetened, organic applesauce
1/4 cup raisins
1/4 dried edible flowers


  1. Heat the oven to 375 F
  2. Combine the nuts and seeds together and stir in the cinnamon.
  3. Add the applesauce and stir thoroughly until well combined.
  4. Place on a baking sheet and put in the oven for 10 minutes.
  5. Remove from the oven and stir well, bringing the edges into the center so they don't burn.
  6. Return to the oven for another 10 minutes  - keeping an eye on it so the edges don't burn.
  7. If crispy and dry - remove from the oven.  If still a bit damp, give it another couple of minutes.
  8. Let cool.
  9. Add the raisins and edible flowers and mix.
This makes a delightful trail mix as well as a granola.

Obviously the recipe is very versatile. You can choose your own combination of seeds and nuts and fruits.  Omit the flowers or use the flowers.  Basically you need one small pot of applesauce for 1 3/4 - 2 cups of nuts/seeds.  If you use more, you'll have to add more applesauce.

If you don't have dried edible flowers, you can use a flower tea blend. There are some lovely ones out there.  So take a look and add some pretty to your breakfast!

But do bear in mind that this recipe is mainly nuts and seeds. While there is no added fat, the nuts and seeds are high in fat.  If you are trying to lose weight, this should be a consideration.  Nuts and seeds are good to having in our diet - but not too many.


It's funny how I used to have granola with milk or yogurt as the add-on.  Since making my own soy yogurt and loving it so much, I now have yogurt with granola as the add-on, that is the yogurt is the predominant factor.  This new flowery granola may switch things back - or maybe it'll even things out now - so I have equal amounts of granola and homemade yogurt!

What your favorite way to eat granola?
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A pocketful of pecans

Harvesting continues....since October we've gone from grapes, to figs, to persimmons.....sort of missed the guavas when we were away....to olives and today, to a pocketful of pecans.


Yes, our pecan tree is still small so we both picked a pocketful. There were 17 in all!

Yeah. 17 pecans!  They now "cure" - i.e. dry - for 2 weeks before we open them up and see the goodies inside.


And did you know...pecans are the most nutritious nut with amazing antioxidant content.  I always thought walnuts were healthier than pecans...hmmm....our little tree better get growing! 

Check out this little video from nutritionfacts.org and see if you know how to rank nuts.



"What's next to harvest?", I hear you ask.... Citrus. Our citrus harvest is in mid flow...more on that another day.
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Truly Scrumptious - Hazelnuts

My "truly scrumptious" delight this week was a humble hazelnut.  I was cooking with some and one got away and I ate it - just raw.  Gosh - the taste was fabulous.  I rarely eat hazelnuts just as they are - but that will change now.


My first revelation about hazelnuts came when I was lucky enough to go to the French Laundry for dinner one night.  One of the courses they served had three raw hazelnuts on the plate.  When I ate one, I couldn't believe how wonderful it tasted.  I figured they must have an incredible secret place where they source them, as I'd never tasted such a fresh, flavorsome hazelnut...but then, there in my kitchen this week was another one!


Pure delight!  Go out and buy some raw hazelnuts and give them a try.  They are so delicious.  I think too often we get old rancid or salted/roasted hazelnuts and it masks their delicate flavor.  It's got to be the tastiest nut out there!


Hazelnuts are rich in unsaturated fats - which are shown to lower LDL and raise HDL.  They are also high in magnesium, manganese, Vitamin E, and B Vitamins.

You will be seeing more hazelnuts in my future!

What was the most truly scrumptious food you ate this past week?
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