Oat free Granola
JUMP TO’S
10 years ago I discovered porridge would trigger Hashimoto’s disease, an autoimmune disorder I had that would activate if I ate certain foods - usually high carbs, definitely grains. Hashimoto’s disease is where the immune (instead of protecting the body from pathogen’s) attacks the thyroid gland by mistake, often resulting in thyroid issues. Causing slow digestion, bloating and chronic fatigue.
As a result of this I searched for an alternative and came up this delicious nutty substitute that pairs deliciously with my berry compote.
Check my article Porridge and Chronic Fatigue for more information.
nutTY nutrition tipS
You can use any nuts, just make sure they’re unsalted and avoid peanuts, as they are high in fungus and not the most nutritious of nuts.
If you are a herpes sufferer and especially if you are experiencing an outbreak; please avoid nuts until the virus has completely cleared. This is because nuts are high in the amino acid, Arginine, which can strip your body from Lysine and it’s Lysine that protects you from Herpes viruses.
A handful of nuts a day is usually all you need, but don’t consume after 4pm as the arginine and vitamin E stimulates the brain and can keep you awake at night.
PS if this is even a stretch too far, just pulse some of your favourite nuts and store in a jar to add to your breakfast yogurt and fruit bowl.
The Recipe
Oat Free Granola Recipe
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Portions: 8
INGREDIENTS
Cashew nuts 200g
Almonds 100g
Pine nuts 20g
Sunflower seeds 80g
Pumpkin seeds 80g
Dates (handful)
Chia seeds 1 tbsp
Goji berries (handful)
Cinnamon 1 tbsp
Himalayan salt fine seasoning
Date or Maple syrup to drizzle over top - optional (use sparingly, just enough to bind nut together)
DIRECTIONS
Preheat the oven to 150 degrees
Line your baking trays with non-stick parchment paper and enough for a top cover too so they don't burn.
Blitz the dates and seeds up in a blender and set aside in a bowl.
Blitz the nuts separately (ideally soak the nuts in filtered water overnight to remove their indigestible proteins).
Spread nut, seed and date mix onto the lined trays and drizzle with date or maple syrup, grind Himalayan salt to bring out the flavours and dust with cinnamon powder.
Flatten and squidge it altogether so it's about 1cm thick.
Lay parchment over the top and bake in 10 mins intervals turning mix over with a spoon so it doesn't burn, for a total of 20 mins.
Once it’s cooled, add the goji berries and store in a glass container (these don’t roast very well).
SERVE WITH
Serve with a berry compote or a classic fruit bowl, sliced banana, yogurt, Maca powder and your favourite milk.
ADDITIONAL ‘CEREAL’ IDEAS
We love Coconut flakes OR if you’re tight for time, you can of course just used plain mixed nuts.