Since giving up grains, there are a few (many) things I miss; I’m not totally strict, I eat white rice (because I really love rice noodles). I have adjusted pretty well but I find weekend breakfasts the most difficult to come up with, in the week I have some variation of kale, eggs and bacon but at the weekends I want pancakes, toast & jam or granola. Very occasionally I make gluten free pancakes of some sort, even rarer I’ll have gluten free toast and jam but I have been longing for granola and yogurt for a while now. Last Friday I was inspired, I’m unsure where it came from but I was thankful for it, by this recipe that popped into my head. I’m very please to say it worked and was pretty tasty; I made a batch that had about 5 portions in it, perfect snack sized portions that I very much enjoyed at work this week, as well as for a scrummy weekend breakfast.
I did no measuring for this recipe, except with the highly accurate measure of ‘a handful’, feel free to swap ingredients to ones you’d prefer. Let me know what creations you come up with!
- A handful of hazelnuts
- A handful of almonds
- A small handful of pumpkin seeds
- A small handful of sunflower seeds
- A handful of pecans
- A handful of dried cranberries
- A small handful of sultanas
- A small handful of raisins
- 3 tbsp of honey
- 1.5 tsp of cinnamon (Or just 3 tbsp of cinnamon honey, I snagged some from a farmer’s market – delicious!)
- Preheat the oven to 150°C.
- In a food processor, briefly blitz the nuts and seeds but leave them chunky.
- In a bowl, mix together the nuts, seeds, dried fruit, honey and cinnamon. It will help if you gently warm the honey in the microwave first, for 20 s at a time on a medium power.
- Place the mixture on a baking tray and bake for 15 minutes.
- Serve or allow to cool and then store in an airtight box, it will last for a week. Well, it might last longer but I had already eaten it all by then!
- I like to have mine with yogurt, how do you like to have your granola? Plain, almond milk, coconut yogurt?