Grain Free Granola

This is a nice option for those who are highly sensitive to gluten as oats might be processed with gluten ingredients. It is also loaded with protein and fiber which slow digestion and curb post-meal glucose. Fiber increases the production of short chain fatty acids in the gut. High level of SCFA’s are associated with improved insulin sensitivity.

Ingredients:

• 1 cup slivered almonds

• 1 cup pecans

• 1/2 cup walnuts

• 1/3 cup sunflower seeds

• 1/3 cup sesame seeds

• 1/3 cup pumpkin seeds

• 1 cup coconut flakes

• 1-2 tsp cinnamon

• Pinch or two of sea salt

• 1/4 cup sweetener of your choice (real maple syrup, date or coconut sugar, monk fruit)

• 1/3 cup coconut oil

• 1 1/2 tsp vanilla extract

• 1 egg white

Here’s How:

1. Preheat oven to 300.

2. Place parchment paper on cookie sheet or lightly oil cookie sheet with coconut oil or avocado oil.

3. Lightly chop pecans and walnuts and place all nuts and seeds and seasoning in a bowl. If using a dry sweetener, you can add it to the mix.

4. Mix all wet ingredients and then add to dry and stir. Place on cookie sheet and spread.

5. Bake for 30 minutes without mixing so it sticks together.

6. When golden brown, remove, cool and enjoy with berries and greek yoghurt or almond milk or eat on its own as a snack.

7. Transfer remaining to storage container. It will last about 1 week if you haven’t gobbled it up before this!