Grain-free & refined sugar-free granola
No need to worry, I haven’t suddenly gone grain-free. I genuinely enjoy grains and handle them well, but occasionally, it’s refreshing to switch things up, right? This grain-free and sugar-free granola emerged from my adventurous spirit in the kitchen this New Year. During the Christmas season, I tend to feel a bit too worn out to embrace new recipes, but the beginning of the year always inspires me to get back to experimenting. Perhaps it’s the excitement of a fresh start, or maybe it’s the post-holiday slump that strikes me every January.
This granola was made especially for my sister, who joined us for New Year’s Eve. As someone with celiac disease, she must avoid gluten strictly. Having run out of gluten-free oats, I decided it was time to explore grain-free granola. During my travels in Cape Town and the US, I tried it, but honestly, it didn’t impress me. It felt too dense and overly sweet for my taste. Since grain-free granola primarily consists of nuts and seeds, it can be quite filling and nutritious. For that reason, adding excessive sugar renders it nearly inedible, in my view. That’s why I was eager to create my own version, sweetened only with applesauce, aiming for a lighter flavor profile than the others I had tried.
The finishing touch is orange peel, akin to this recipe here. It truly transforms the dish, believe me! You add the orange peel right at the end of the baking, and it instantly infuses the granola with a delightful orange aroma. So refreshing and delicious!
Heavenly for both body and soul, because …
… the nuts and seeds are bursting with beneficial nutrients. Almonds are rich in vitamin E, known as the beauty vitamin, while pumpkin seeds and raw cocoa are excellent natural sources of magnesium. Flaxseed stands out as one of the best plant-based sources of omega-3. This sugar-free and grain-free granola is brain food for breakfast, as omega-3 fatty acids enhance cognitive functions.
Grain-free & refined sugar-free granola
Author: Lynn Hoefer
Serves: 1 batch
Ingredients
- 100 g of hazelnuts
- 100 g of almonds
- 100 g sunflower seeds
- 30 g pumpkin seeds
- 50 g of shredded flaxseed (preferably freshly shredded, otherwise store-bought ground flax)
- 2 tablespoons of native coconut oil
- 80 grams of apple sauce
- 1 tbsp raw cacao
- 1 teaspoon ground cinnamon
- ½ tsp ground cardamom
- a pinch of sea salt
- the peel of 1 organic orange
Instructions
- Preheat the oven to 160 ° C with circulating air (180 ° C for top and bottom heat).
- Coarsely chop the nuts or pulse them briefly in a food processor. In a mixing bowl, combine the chopped nuts, sunflower seeds, pumpkin seeds, and shredded flax seeds.
- Gently heat the coconut oil in a small pan over low heat. Stir in the apple sauce, cacao powder, cinnamon, and cardamom to form a sticky mixture.
- Combine this paste with the dry ingredients, mixing thoroughly with a wooden spoon to ensure everything is well coated. Spread the mixture on a baking sheet lined with parchment paper and roast for about 20 minutes.
- After removing the baking pan, gently loosen the granola and stir. Rotate the baking sheet and continue baking for an additional 5-10 minutes.
- Towards the end, incorporate the orange peel and distribute it throughout the granola. Roast it for another 1-2 minutes until the aroma of orange fills the air.
- Take the granola out of the oven, let it cool completely, then store it in an airtight glass container.
3.5.3226
Enjoy!
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