My son recently started measuring his food intake, cutting especially on refined sugar and carbohydrates. This made me also think of my own diet and that of my husband and daughter. This is quite a challenge for me because I have a small bakeshop where there is an obvious abundance of sugar and carbohydrates. I will just have to keep in mind that the key to everything is moderation.
Let me start with breakfast.
This healthy and hearty granola is both simple and easy to make. It gives your Greek yogurt its much needed crunch and texture. It can also be mixed with fresh fruits and almond milk. Did I mention breakfast? This can serve as snacks too! I might even sell it at the shop.
If you are not abstaining from grain you can also add 1 1/2 cups gluten free oats for gluten free recipe or regular rolled oats to those who have no celiac health issues.
A good protein-rich breakfast and snack.
2 cups slivered raw almonds
1/2 cup unsweetened coconut flake
1 1/2 cup raw pecans
1 cup raw walnuts
1/4 cup sunflower seeds
1 3/4 tsp ground cinnamon
2 tbsp muscovado sugar or cane sugar
1/4 tsp of sea salt or Himalayan sea salt
4 tbsp coconut oil or olive oil
1/4 cup + 1 Tbsp maple syrup or sub agave
1/4 cup dried cranberries
Preheat oven to 325 degrees F and position a rack in the center of the oven.
In a large mixing bowl, combine the almonds, coconut flakes, pecans, walnuts, sunflower seeds, cinnamon, muscovado sugar, and salt.
In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
Spread the mixture evenly onto a baking sheet and bake for 20 minutes. Then remove from oven, add dried cranberries, and stir.
Increase heat to 340 degrees F and return to oven for another 6 to 8 minutes, or until deep golden brown.
Be sure to watch carefully the coconut oil as it browns quickly.
Once the granola is golden brown in color (total of 28 to 20 minutes) remove from the oven and let cool completely.
Store in an air-tight container, and it should keep for a few weeks.