Nutritious and Delicious Granola, Gluten and Sugar Free


Here is the delicious granola recipe which is simply full of goodness! You can make it with or without gluten and if you prefer sweeter, you can use maple syrup instead of sugar. If you want a version without any grains, you can try my low carb, chocolate-orange recipe here.


Ingredients:

3-4 cups of gluten free or regular oats or buckwheat, millet or quinoa flakes

(optional: 125g of quinoa pops (it looks like this))

1/2 cup of coconut flakes

1/2 cup of each, raw: walnuts or peacans, almonds, hazelnuts (or cashews), roughly chopped

1/2 cup of each: pumpkin seeds, sunflower seeds, grounded flax seeds, chia seeds

1/2 cup of each: dates, dried apricots or figs, mulberries or cranberries, roughly chopped

1 tablespoon of orange zest

Options:

-1 cup of almond milk (or any milk of your choice) and 1 cup of coconut milk

- Or: ( Instead of or additional to milks) you can use apple or any fresh seasonal fruit puree, or juice of 1 orange


2-3 tbs of coconut oil

1 ts cinnamon, 1/4 teaspoon of vanilla. 1/2 teaspoon of mix of ground ginger-clove-

Pinch of salt

Optional: 2 tbs of maple syrup or agave or jagery or sugar of you choice

Optional:

* You can add 1/3 cups of pine nuts and 1/4 cups of sesame

* Adding chopped dark chocolate after baking might make it too inresistable!! Instead I sometimes add raw cacao pieces like this one. Your choice!

*Decorate with seasonal fruits, especially berries in spring and summer.

*If you'd like to try it with an autumn compote, here is my recipe

Method 1 (Quick!):

1. Preheat the oven to 300F (150C)

2. Mix the buckwheats or gluten fee oats and quinoa pops, nuts and seeds in a mixing bowl

3. Warm the wet ingredients, milk, oil, fruit juice or puree in a pan, add the spices and salt and mix well

4. Add the wet mixture to the dry ingredients and make sure it is well mixed (best to massage with your hands)

4. Lay them on an oven tray on the baking sheets as thinly as possible. Divide into 2 batch if your tray is not big enough.

5. Bake this for about 35-45 minutes, stirring every 10 minutes, making sure it is not burnt.

6. Meanwhile chop the dry fruits like figs, apricots, dates into small pieces then add them in the last 5 minutes of baking.


Method 2 (A little more effort to have a crunchier version!):

1. Preheat the oven to 300F (150C)

2. Mix the buckwheats or gluten fee oats and quinoa pops, nuts and seeds in a mixing bowl

3. Lay them on an oven tray on the baking sheets as thinly as possible. Divide into 2 batch if your tray is not big enough.

4. Bake this for about 10 minutes

5. Warm the wet ingredients, milks and oils and if you add the fruit puree in a pan. Take out the baking tray and add this wet mixture to the dry ingredients and make sure it is thoroughly mixed.

6. Bake this another 20 minutes

7. Add the nuts and seeds and mix them well and bake another 15 minute.

8. Meanwhile chop the dry fruits like figs, apricots, dates into small pieces then add them in the last 5 minutes of baking. Add the chopped

You can keep this in an airtight jar up to 3 weeks. And carry your portions everywhere in a small jar! I love adding it to my coconut yogurt as an afternoon snack.



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“A Health Coach is a mentor who works with clients to achieve their wellness goals. By addressing all the facets of health in addition to eating – relationships, exercise, career, and spirituality – Health Coaches help people become healthier and happier in all areas of their lives.”

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Ceylan is a certified Integrative Nutrition Health Coach!

Geneva, Switzerland

©2016 by Ceylan Ayik

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