I’ve recently been thinking about making our home grain free. I’ve been reading many blogs about the GAPS diet, which is very similar to the diet we try to follow most of the time. Part of the leap, would be eliminating grains from our house and everyday cooking – I would personally reserve them for every once in a while treats. When it comes to things like this, I find it easiest to take baby steps here and there to get to where to want to be.
The first baby step in going grain free: this grain free granola recipe (which is also oil free!). I was extremely doubtful that it would fill me up or taste even remotely similar to regular granola, but the grain free granola is nearly identical in taste, texture and satiability. The Food Snob didn’t even know it was grain free until I told him!
The almonds, pumpkin seeds, and sunflower seeds create a crunch and crispness that is a perfect pairing to the fall season. Spiced with cinnamon, mixed with cool yogurt and honey, and it is the perfect start to a chilly autumn morning. Also, don’t worry if you don’t like coconut, I promise you can barely even tell it is in there!
Grain Free Granola (adapted from Foothill Companion, Maker’s Diet approved)
2 cups sliced raw, unsalted almonds
1 cup raw, unsalted pumpkin seeds
1 cup raw, unsalted sunflower seeds
3/4 cup unsweetened coconut flakes
3/4 cup golden raisins
2 teaspoons cinnamon
3 tablespoons honey
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1. Preheat oven to 35o degrees and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, stir together the almonds, pumpkin seeds, sunflower seeds, coconut, raisins and cinnamon.
3. In a saucepan over low heat, stir together the honey, applesauce and vanilla until warm. Pour over the nut mixture and stir until evenly coated.
4. Spread evenly on the baking sheet and bake for 25-30 minutes until a golden brown color, stirring about halfway through.
Have you ever eliminated something from your diet? What was it and how did you go about it?