Home Made Paleo Granola

Home Made Paleo Granola

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.

paleo granola recipe gluten free

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!

healthy gluten free granola recipe

Ingredients:

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

Pinch salt

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.

Serves 2-3.

Note: you can double or even triple the recipe and store the extra granola in an airtight jar – it should keep for several weeks. 

5 Comments
  • Rachel
    Posted at 08:26h, 31 May Reply

    This sounds uh-maz-ing! Must try when my last batch of granola is finished xxx

  • Kelly Conway
    Posted at 11:38h, 31 January Reply

    Hi, Could you please let me know where you source your food from? I am guessing being In Northern NSW you are able to frequent local markets and the such. However, could you recommend some places in Queensland, from which to buy the array of foods you require for some of your recipes?

    Very much appreciated.

    Thanking you Jules

    Kind regards

    Kelly

  • Kelly Conway
    Posted at 11:39h, 31 January Reply

    P.S.

    Any plans for a cookbook or two in the future?

    • Jules Galloway
      Posted at 10:37h, 02 February Reply

      Oh, I WISH! I’ve got a lot of commitments going on right now, and I’ve just brought out a 7 day program (starts this Monday!), so a recipe book is on the backburner for now… but maybe one day it will happen!

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