Grain Free Granola

Grain Free Granola is a yummy healthy snack. Great for toppings on yogurt, sprinkling in quinoa or buckwheat hot cereal or to grab on the go. I buy Organic Raw Nuts and Seeds or organic raw sprouted ones as they have not been sprayed with chemicals.  It is important to feel good when you eat and the amount and proper preparation of foods has a lot to do with it. I first soak both nuts and seeds in filtered water and salt. Generally, it's 4 cups of nuts to 1 Tbsp of real sea salt and cover with water. With almonds, sunflower seeds and pumpkin seeds, I soak overnight. In the morning, I drain, rinse and dehydrate at 150° for 24 plus hours (when done, test to make sure they are crispy.  If you store nuts wet, they can mold). If you want to blanch the almonds, do so before dehydrating them. Adding some warm water , no hotter that 118°, will help to blanch the skins.  At a wet heat of 118° and dry heat of 150°, the natural food enzymes are preserved! You can also buy organic raw sprouted nuts as both processes will reduce phytic acid and improve Grain Free Granola with Organic Raw Nutsdigestibility. I don't believe in using excessive amounts of any one food including nuts. Having a wonderful variety of whole foods in your diet is best; staying clear of processed, chemicals, artificial and denatured foods.

For more information on what is phytic acid and why should we care, check out Chris Kresser's, article, "Another reason you shouldn’t go nuts on nuts"; a well written article, explaining phytic acid in an easy to understand way. Before I ever heard of phytic acid, I experienced the effects of using too much almond flour and wanted to share what I learned. Individuals with digestive problems and on specific diets including GAPS or Specific Carbohydrate Diets may have a tendency to do the same and use nut flours to replace grains and breads. This article is educational and provides good information to consider. Almonds, nuts and seeds are wonderful...just in moderation and properly prepared. Other than nuts, soaking or sprouting beans and grains, can also ease digestibility. What a difference for me and my family—no more bellyaches!

 

Grain Free Granola Recipe

In mixing bowl add dry ingredients:

12 oz of organic raw almonds (soaked, blanched (optional) and dehydrated at 150°) or organic raw sprouted almonds; blend to granola + size pieces

6 oz of organic raw pumpkin seeds (soaked and dehydrated at 150°); blend to granola + size pieces

6 oz of organic raw sunflower seeds (soaked and dehydrated at 150°). You can blend these a little bit too but not necessary

1 cup of coconut flakes

1 tsp of Cinnamon

1/8 tsp of real sea salt or Himalayan salt

With spatula, mix all nuts, seeds, flakes, spices and salt together

Add Wet Ingredients:

1/4 cup of Coconut Oil

1/4 cup of pure maple syrup

1 tsp vanilla extract

With Spatula, mix well and taste test.

Lined with parchment paper, place and spread granola on cookie sheet or pizza stone

Bake in oven or dehydrate at 150° for 12 hours (when done cool and test to make sure they are crispy.  If you store nuts wet, they can mold). Remember at a wet heat of 118° and dry heat of 150°, the natural food enzymes are preserved!  If you prefer a shorter baking time, baking at 200° for 2 hours will still be beneficial in easing digestibility.  Also, if you buy organic almonds verses raw organic almonds, they may have been steam pasteurized which heats the nuts over 200° anyway.  Here's another good article explaining the different pasteurization methods including steam, The Truth about Almond Pasteurization Methods @ Living Nutz.

Mix a few times throughout baking. Cool completely and store in an airtight container in the refrigerator.

 

DISCLAIMER: The content on the blog for Evoke Physical Therapy and Wellness Center, LLC is for educational and informational purposes only, and is not intended as medical advice. The information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Any reliance you place on such information or use of recipes is therefore strictly at your own risk. Please consult with your physician or other qualified health care professional before acting on any information presented here.  Read more

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