Cinnamon Raisin Granola, grain-free, sugar-free
Lately we’ve been really into breakfast foods, eating them at all times of day, not just in the morning.
Zoe, my nine-year-old, has been on a major smoothie kick. She has been having aversions to meat and most cooked foods, and it’s important to respect that, and not make a big deal out of it. So she happily eats salad, raw veggies, and smoothies packed with nutrition. I love watching her make food (restraining myself so that I don’t hover and clean her messes ).
Ashley, my seven-year-old, has always been my little Paleo girl, preferring meat and whole foods to baked goods, even desserts. Her favorite thing right now is Natalia Rose’s ”green lemonade” —juiced kale or chard, romaine, Granny Smith apples and lemons. I love it too. We think it’s very addictive.
Between meals we have been eating tons of homemade yogurt and granola (shown above with almond milk). Granola is so easy to make, which is a relief since it doesn’t last very long around here. I make it grain-free and I soak the nuts first so that they are easier to digest. The chia seed meal and applesauce form a glue that creates great clusters. Read about how awesome chia is for you HERE.
I hope you enjoy our newest flavor of granola as much as we do.
Cinnamon Raisin Granola – grain-free, sugar-free
Soak 4 cups of walnuts for about 8 hours
(Soaking the walnuts first removes the enzyme inhibitors, making them easier to digest, and giving your body access to all the nutrition available in nuts.)
Rinse and strain.
Add to a bowl with:
1 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup almond meal flour
1 cup applesauce with no added sugar
1/4 tsp of vanilla liquid stevia (NuNaturals and NOW foods are our favorites)
In a separate bowl mix:
1/4 cup Chia Seed meal (I grind my Chia Seeds in a coffee grinder)
1 tbsp cinnamon
1/2 tsp sea salt
Combine the two bowls.
Dehydrate at 130 degrees overnight, or until it’s dry and crunchy.
NOTE: If you don’t have a dehydrator you can try using an oven (if you have a warming option that should work) on the lowest heat possible. I don’t know how long it would take in the oven, just keep an eye on it. I use a dehydrator because heat destroys the essential fatty acids (omega 3, 6 and 9) in chia, hemp, flax, etc.