Grain Free Granola Galore

Most store bought granola’s are loaded up with fast-release carbs using coconut sugar/ syrup, maple syrup, or honey that buy you a ticket on the food sugar rollercoaster. In this recipe, I have blunted blood sugar crashes and spikes by doing two things. First, I use minimal yacon syrup (read on to learn more about this FOS sweetener below) and second I load mine up with fiber to help with a much slower release of glucose (sugar/ carbs) into the bloodstream along with healthy fats. UPDATE: I have also included a sugar-free granola option that will still give you that beloved crunch.

Mise en place/ food prep
Granola spread out and ready to be baked!

This recipe contains only ¼ Cup of yacon syrup, a prebiotic that is comprised of fructooligosaccharides (FOS), which get fermented in your gut and your gut buddies can feed on. Yacon’s glycemic load is super low and I use just enough (along with the coconut oil, which slows down the speed in which sugars enter the bloodstream) to enable the granola to form little clusters. It also contains fibre, which keeps your gut buddies (microbiota) well fed, happy and thriving! As a second option i’ve also included a 100% no sugar/ sweetener added to make this granola (see below.)

I generously splash my bowl of granola with unsweetened almond mylk and about 1/4 cup or less of fresh berries on top (you can use frozen too!) My granola works super well on top of my fermented coconut yoghurt for crunch and texture. It even works on top of salads too, or as a snack if you are on the go! There are so many different applications for it, so get creative and get baking!

Bowl of Grain Free Granola Galore

Most store bought granola’s not only contain high amounts of sugar and fast release carbs they also have industrial vegetable/ seed oils lurking in them that cause inflammation in the body. Once you make your own you will know exactly what’s in your granola and you can feel good about having a bowl, but most importantly you will feel even better AFTER having a bowl that helps to balance out your blood sugar! We also sometimes like to add along with our unsweetened almond milk and granola a generous spoon of nut butter or coconut yoghurt on top! So good and this grain free granola stores well too.

Grain Free Granola Galore

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Recipe by Priscilla Soligo Course: Breakfast, Desserts, Snacks

Ingredients

  • 120g 2 Cups Coconut Flakes

  • 75g ¼ Cup Yacon Syrup

  • 100g ½ Cup Coconut Oil, melted

  • 76g ½ Cup Almonds, roughly chopped

  • 76g ½ Cup Cashews, roughly chopped

  • 76g ½ Cup Pumpkin Seeds

  • 76g ½ Cup Sunflower Seeds

  • 65g ½ Cup Walnuts, roughly chopped

  • 60g ½ Cup Pecans, roughly chopped

  • 60g ½ Cup Blanched Almond Flour*

  • 38g ¼ Cup Sesame Seeds

  • 27g 2 Tbsps Chia Seeds

  • 26g 2 Tbsps Flax Seeds

  • 15g 1 Tbsp Vanilla Extract

  • 5g 2 tsps Ground Cinnamon

  • 4g Zest of 1 Lemon

  • 1g 1 tsp Freshly Grated Nutmeg

  • 3g ½ tsp Unrefined Salt

  • 100% NO sweetener/ sugar option
  • 130g 4 Egg Whites

  • All ingredients above except for the yacon syrup (see directions below)

Directions

  • Preheat the oven 180C / 356F.
  • In a large bowl, mix all dry ingredients until well combined.
  • In a small bowl, mix wet ingredients, yacon syrup, coconut oil and vanilla extract.
  • Add wet ingredients into dry and mix well to combine thoroughly.
  • On two prepared oven pans lined with baking paper, evenly distribute the wet granola. Ensure the granola has pockets of separation to allow the heat to crisp up the granola.
  • Bake granola for 15 minutes total. After 8 minutes turn the pan around and flip the granola. Bake for another 7 minutes.
  • Once baked, allow to cool completely. This is an important step so that the granola starts to firm up (straight out of the oven it will be soft.) Break into small pieces if pieces are too large.
  • Place cooled granola into a glass jar with a lid and place on the counter top, or in the refrigerator where it will become even harder and crunchy.
  • For the 100% no sweetener / sugar option:
  • In a mixing bowl with an electric hand mixer, or a stand mixer with the whisk attachment beat egg whites until soft peaks form.  Fold egg whites into dry granola mixture in a bowl.  Stir gently until dry mixture is coated.
  • Lay out granola mixture on a prepared baking paper lined oven tray. Bake at 120C / 248F for 40 – 50 minutes (oven times vary) stirring every 20 minutes, or until golden brown. This bake time is longer than the granola using the yacon syrup, but will be well worth it in the end!

Notes

  • Blanched Almond Flour* I use Bobs Red Mill super fine almond flour from blanched whole almonds.
  • Storage: Grain free granola lasts for up to one month in an airtight sealed container in the fridge.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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