gluten-freeBefore I got diagnosed with Celiac Disease I loved having a proper granola for breakfast. I tried various gluten-free mixtures, but as soon as I realized I react to corn, rice and oats, too, I knew I had to rethink my granola.
It took me several attempts to create a granola mix, which I am completely happy with. Why a mix? The thing is I don’t always have all the ingredients at home. And I love alternating it. The final mixture of nuts and seeds should be 400g. (Sorry, I tried to convert it to cups, but due to the different nuts my European mind couldn’t do it – please send me a mail, if you have an idea for this!) I always take 150g nuts as the basis. Sometimes I only use one sort of nuts like hazelnuts or cashews. Sometimes I simply take a ready-made nut mixture or what I found in nature.
These 150g you simply fill up to 400g with whatever you like, for example:
- coconut chips or coconut flakes
- another type of nuts, i.e. almonds or Brazilian nuts.
- sunflower seeds
- chia sees
- hemp seeds
- flaxseed
After baking the mixture you can add dried fruits like raisins or mango stripes – which makes it absolutely delicious.
One word of warning: the granola smells heavenly while it is warm, so the temptation is huge to just eat the lot. The granola has a high calorie content. You should only have it in the morning and eat 2-3 tablespoons with almond milk or any other nut milk you prefer.
Enjoy!