Organic and Thrifty

Grain Free Granola

Since going grain-free, one of the things I miss the most is the ease of serving cold cereal for breakfast.  Finally I have perfected this simple, filling, and mostly-frugal cold cereal recipe! It’s perfect for camping, on-the-go mornings, or for an afternoon snack! If you are looking for something a little more healthy I suggest you check out some Liver Healing Foods instead!

First of all, if you’re not sure why in the world you’d want a grain-free granola, there are several reasons:

  • Grains are very difficult to digest for those with food sensitivities, chronic illness, and compromised immune systems (i.e. those following the GAPS diet).
  • According to the paleo school of thought, our bodies have not fully adapted to the digestion of grains.
  • Grains in most commercial cereals are highly processed, extruded, and denatured making them essentially toxic (i.e. your body simply doesn’t know what to do with them).
  • From a weight loss perspective, grains are high in carbs (and granted, some are high in fiber, but not really enough to offset the insulin response) and carbs that are not burned off relatively quickly become stored as fat.

So for those of us for which grains make us feel “icky” inside, here’s the recipe you’ve been waiting for!  The recipe is also very versatile and adaptable, so that you can use many different types of ingredients and customize the flavors to your liking.

Grain-Free Granola
Makes 1 quart

1 cup of crispy nuts (I have used almonds, walnuts, and a combination of both, click on “crispy nuts” for recipe)
1 cup of raisins (or other dried fruit, cut into small pieces, such as dates or cherries)
1 cup of sunflower seeds (preferably sprouted and dehydrated)
1 cup of unsulphered, unsweetened, shredded coconut (found in bulk at most Natural Foods Stores)

1. Chop nuts into bit-sized pieces using a food processor or simply place in a bag and pound with meat hammer.

2. Mix nuts with all other ingredients. I store mine in a one-quart mason jar.

Serve with diluted coconut milk or raw milk, top with sliced bananas or strawberries if desired!

Some suggested combinations:

“Raisin Bran”: Use simply 2 cups of almonds, 2 cups of raisins, omit other ingredients.

“Blueberry Morning”: Use dehydrated blueberries in place of raisins and use a combo of crispy macadamia nuts and crispy walnuts with the other ingredients.

“Praline Pecan”: Use crispy pecans for the nuts, and chopped dates for the fruit. Use coconut and sunflower seeds as well.

Cookie Crunch”: Use my recipe for grain-free “oatmeal” cookies. Crush cookies, add carob chips or cacao nibs.

Thrifty Notes:

  • I know, I know, good nuts aren’t cheap. I reccommend Costco, Trader Joe’s, or a buying club like Azure Standard for the best deals on a variety of nuts. Foraging and looking for local suppliers is a great idea too!
  • For a thrifty almond, Trader Joe’s sells “Sweet Apricot Kernals” for $1.99. This is a really great deal and although they are already roasted, you can rest assured that some of the phytates are neutralized in the roasting process.
  • Speaking of bulk-buying, I purchase all the essentials for this recipe in bulk for a much cheaper price!

Yeah, but do kids like it?

Mine LOVE, LOVE, LOVE this! And the best thing is, since it’s so nutrient-dense, a little goes a long way!

Check out what the other Real Food bloggers are saying at Real Food Wednesday!

 

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