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Homemade Superfood Granola (Gluten, Dairy and Sugar free)

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I know that the use of the term ‘Superfood’ is a controversial one, and so generally I avoid using it here – but if I were going to use it, it would be for this homemade granola!

Including coconut, goji berries, pumpkin seeds, chia seeds, and walnuts which all feature on ‘top superfoods’ lists, quinoa and amaranth instead of grains (so its gluten free), and a host of other healthful nuts and seeds.

I usually use puffed quinoa, but thought I’d try the puffed amaranth instead as I’d not used it before. Being a smaller puffed grain I find it doesn’t add much to the texture as puffed quinoa does. You could always use puffed rice too.

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And the best thing about homemade granola is that you can put into it whatever you like  – so it also becomes your favourite granola! Easily made into your favourite granola bars or crumble topping!

I generally serve mine at breakfast with yoghurt or chia pudding with lacuma powder stirred in, fresh berries and pear or apple puree. Utterly delicious, and keeps me full for ages.

When I was taking photographs this morning, the boy said, ‘It looks like a Knickerbocker Glory!’ So I popped a raspberry on the top!

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Homemade Superfood Granola (Gluten, Dairy and Sugar free)

Ingredients:

  • 25g Cashew nuts
  • 25g Pistachio nuts
  • 25g Hazelnuts
  • 25g Almonds
  • 25g Pecan nuts
  • 25g Walnuts
  • 25g Sunflower seeds
  • 25g Pumpkin seeds
  • 25g Sesame seeds
  • 3 tbs Chia seeds
  • 50g Quinoa flakes
  • 50g Puffed Amaranth
  • 25g Gogi berries
  • 25g Cranberries
  • 4 tbs Unsweetened desiccated coconut
  • 1 tbs Butter (Just use double the coconut oil for a gluten free recipe)
  • 1 tbs Coconut oil
  • 2 tsp Vanilla Extract
  • 3 tbs Maple syrup
  • 2 tbs sweetener (I used Xylitol)
  • 1/4 tsp Salt
  • 1/4 tsp Mixed spice


Directions:

  1. Line a large baking sheet with baking paper. Preheat oven to 150c
  2. Roughly chop the nuts and toast in a heavy bottomed pan in batches until aromatic and beginning to brown.
  3. Set aside
  4. Repeat with the seeds and quinoa flakes
  5. In a large bowl, mix together the toasted nuts, seeds, half the desiccated coconut, and the quinoa flakes.
  6. Add the puffed amaranth and salt and stir until well combined
  7. In a saucepan over a low heat, melt the butter and/or coconut oil, vanilla extract and maple syrup (or sweetener of choice) once beginning to bubble stir in the granola and mix until well coated.
  8. Turn out onto the prepared baking sheet and spread out evenly
  9. Bake for 1-1/12 hours, stirring occasionally, until golden and crunchy.
  10. Remove from the oven and decant back into the large bowl. Allow to cool
  11. Stir in the goji berries, cranberries (or your own choice of dried fruit), the chia seeds and the rest of the desiccated coconut.
  12. Store in an airtight container in the refrigerator. It will keep for 3-4 weeks.

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”

― A.A. Milne

 

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