Happy 2018 Everyone!
It's so good to be back from vacation and into the swing of a new year. I'm really feeling positive about what's to come. I decided to truly focus on health and wellness in a new way by speaking with a personal trainer and structuring my day. Structure as a 'creative' can initially seem restrictive but I've been finding it allows me to be more productive and separate my work with my life. YAY WORK LIFE BALANCE!
Now, onto the recipe. I've been loving making grainless granola ever since I've explored grain-free eating 4 years ago. I was bummed that oats don't agree well with me so I've explored a few recipes for a granola substitute. Here's the one!
Amazing with Yoghurt
Don't be afraid to substitute with nuts you have on hand. Ultimately, you want to add whatever you have pre-toasted to the last
Makes 5 Cups, vegan, gluten free
1 cup unsweetened shredded coconut
2 cups raw wants
3 tbsp chia seeds
1 tbsp ground flax seeds
1 tbsp cinnamon
1 1/2 tbsp organic sugar
1/3 cup honey, liquid
1/4 tsp fine sea salt
3 tbsp walnut oil
1/2 cup organic raisins
2 cups toasted pumpkin seeds
Preheat oven to 350F
Mix shredded coconut, walnuts, chia seeds, ground flax seeds, cinnamon, sugar, honey, salt and walnut oil together until thoroughly combined in a bowl with a wooden spoon.
Spread onto a parchment paper lined baking sheet and bake for 15 minutes.
Remove from oven and add raisins and toasted pumpkin seeds.
Stir lightly together to combine.
Place back into oven and roast until golden brown, another 10-15 minutes, keeping an eye on them so they don't burn.
Enjoy with cashew milk yoghurt (recipe to come!) or as a cereal with milk.