One of the more popular articles on this blog is No Granola is Good Granola which outlines why granola or muesli made with rolled oats or other grains is not only very indigestible but potentially harming your long term gut health – possibly even contributing to autoimmune disease like allergies or worse. Even homemade granola made with soaked or sprouted oats is not a very digestible choice at all which initially can come as a shock to granola lovers who thought it was a healthfood.
I don’t like to point out problems without also providing a solution if possible. For you granola fans out there, here is a grain free granola recipe from San Diego Weston A. Price Chapter Leader Kim Schuette and founder of BioDynamic Wellness and GAPSInfo.com that should satisfy that hankering for a bowl of granola without compromising your digestive function.
grain free granola (nutola)
3 cups raw almonds
3 cups raw walnuts
3 cups cashews
1 cup pumpkin seeds
1/4 to 1/2 cup coconut oil (where to find)
1/4 cup raw honey (where to find)
2 cups raisins or chopped dates
1 cup shredded coconut (where to find)
1 Tbl vanilla (where to find)
1 Tbl cinnamon (where to find)
1 1/2 tsp Celtic sea salt (where to find)
Soak and dehydrate nuts and pumpkin seeds (click here for a short video lesson on how to do this which greatly improves digestibility and nutritional absorption).
*If you don’t have the time or inclination to soak and dehydrate raw nuts and seeds yourself, please click here for suppliers of raw nuts and seeds that have already been soaked and dehydrated for you.
Chop nuts. It is easier to chop the different nuts if they are not mixed together.
Mix nuts. Combine coconut oil, honey, vanilla, cinnamon and sea salt in saucepan over low heat until fully mixed. Pour this over nuts and mix well.
Add raisins and shredded coconut. Store your grain free granola in an airtight container. Best refrigerated.
Serve grain free granola with raw milk or cream and add some berries if desired.
Sarah, The Healthy Home Economist
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