As part of my efforts to combat chronic fatigue, I’ve been on an anti-candida diet recently, which has meant no fruit, no sugar, no sweeteners (apart from a little bit of stevia), as well as being gluten and dairy free.
Although I’m transitioning back to eating fruit and a little bit of sweetener again, I don’t want to go overboard, so I’ve been looking for alternatives to some of my usual favourites.
Like paleo granola.
Most commercial brands have a LOT of natural sweetener in them. Just because something’s labeled “paleo” doesn’t mean you can eat it with reckless abandon. Honey, maple syrup, coconut nectar… all of these are paleo. But are they really good for you in large amounts? If, like me, you’ve been waging a war on candida, the answer I’m afraid is… “probably not.”
So here’s an easy-to-whip-up alternative. And honestly – it takes very little time and energy at all. I punched this out after a whole day of back-to-back clients (fringe benefit – it made the whole house smell delicious!).
Because I’ve added coconut oil and vanilla powder, there’s a natural sweetness in this granola. Sure – it’s not syrupy sweet like some paleo granolas, but this one will keep your blood sugar far more stable, which means more energy for you for longer. Yay!
1/3 cup raw almonds
1/4 cup dried shredded coconut
1 tbsp pepitas
1 tbsp sunflower seeds
2 tbsp buckinis (activated buckwheat)
1/2 tsp cinnamon powder
1/2 tsp vanilla powder
1 tbsp coconut oil, melted
Let’s do this!
Preheat oven to 160°C.
Mix together the almonds, coconut, pepitas, sunflower seeds, buckinis, cinnamon, vanilla powder, coconut oil and salt. Spread out on a tray that’s been lined with baking paper.
Bake for 30 minutes or until golden brown and toasted.
Serve with sheep’s milk (or coconut) yoghurt and berries for a yummy breakfast.
Note: you can double or even triple the recipe and store the extra granola in an airtight jar – it should keep for several weeks.
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