Amongst my new year's resolutions (yes I have a few) is to cut back on bread. Mmmm bread. I love bread. Sadness to give it up even a little :( But bread is also sooo bad for the middle that I need to cut back a lot and try and substitute with things other than wheat bread. I'm terrified of reading a book called Wheat Belly - I have a feeling it would just ruin my life irrevocably.
However I had a conundrum in giving bread - a breakfast conundrum. I love me my bread at breakfast - toasted tomato and cheese sandwiches, blt bagels... what to do what to do...
Make Granola!
So I did some online research looked for recipes that could be made both gluten free and were nut free (co-workers can use this recipe!) and then did a mash up of the ones I found. This is what I came up with...
Nut Free Olive Oil
Granola
1
cup of toasted steel cut oats (or buckwheat )
1
cup of toasted large flake oats (optional)
1
cup of quinoa (I used red coz it's pretty and red!)
¼
cup of chia seeds
1
cup raw unsalted sunflower seeds, hulled
1
cup raw pumpkin seeds (pepitas), hulled
1
½ cup coconut unsweetened flaked coconut
¼
cup pure maple syrup and agave mixed together
¼
cup Demerara sugar (optional)
¼
cup extra virgin olive oil
3
tablespoons coconut oil (or butter), melted
1
teaspoon kosher salt
1
teaspoon ground cinnamon
1
teaspoon ground cardamom
chopped
dried apricots, cherries, and cranberries (about a cup each – more if you like
fruit)
1.
Preheat oven to 300 degrees. In a large bowl, combine oats, quinoa, chia seeds,
sunflower seeds, pumpkin seeds, coconut flakes, maple syrup, olive oil, coconut
oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed
baking sheet in an even layer and bake for 45 minutes, stirring every 10
minutes, until golden brown and well toasted.
2.
Transfer granola to a large bowl and add dried fruit, tossing to combine. Store
in an air tight container and use it with yogurt and fresh fruit to make your
own museli.
Eat!
Enjoy!
