Homemade Grain Free Granola

Homemade Grain Free Granola

Having cereal in the morning is a traditional breakfast for most people and it was something I missed when I first eliminated all grains. Until I found this Grain free Granola recipe in Diana Keuilians, The Recipe Hacker: Comfort Foods without Soy, Dairy, Cane Sugar, Gluten, and Grain, proving grain free doesn’t have to be boring ? I’ve modified the nuts on occasion and even added some shredded coconut. It even stays crunchy in milk which you can’t say about a lot of those sugar laden, processed cereals out there. I love it with Almond milk and blueberries, but you can keep it simple as shown here if you don’t have any fresh berries on hand. Of course, it’s not just for breakfast. It’s a great healthy snack on it’s own and if you want to get really crazy, add some chocolate chips for a DIY trail mix.
Prep Time 10 mins
Cook Time 45 mins
Total Time 1 hr 55 mins
Course Breakfast
Servings 15 servings
Calories 320 kcal

Ingredients
  

Soak these first

  • 1 cup Almonds Whole, Raw
  • 1 cup Pecan halves, Raw
  • 1 cup Walnut pieces, Raw
  • 1 cup Pumpkin Seeds, Raw

Remaining ingredients

  • 2 tbsp Flaxseed Meal
  • 2 tbsp Chia Seeds Milled
  • 1/2 cup Golden Raisins
  • 1 tbsp Pure vanilla extract pref with no added sugar
  • 1 tsp Pure Almond Extract
  • 3 tbsp Coconut Oil
  • 1/4 cup Date Paste <- click for a link to our homemade recipe
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Himalayan Salt
  • 1/4 cup Almonds Sliced, Raw
  • 1/4 cup Coconut Flakes

Instructions
 

  • Soak the almonds, pecans, walnuts and pumpkin seeds in a large bowl for 1 hour.
  • Drain the water, pat dry and add nuts to a food processor and pulse a few times. Just enough to break them up a bit.
  • Pre-heat the oven to 300°F
  • Next add the remainder of the ingredients except for the sliced almonds and coconut flakes
  • Pulse for about 30 seconds until the contents are mixed together and looks “granola” like
  • Stir in the 1/4 cup of sliced almonds and 1/4 cup of coconut flakes
  • Spread the mixture out evenly on parchment lined baking sheet
  • Bake at 300°F for 10 minutes. Remove and mix the granola up. Place back in the oven and bake for at 10 min increments, stirring each time. The Granola should be golden and crunchy.
  • Let cool completely. Store in a glass jar in the refrigerator.

Notes

Feel free to mix it up and switch things up a bit based on your personal preference or what you have on hand. I’ve used cashews, hemp seeds and sunflower seeds. The granola travels well and it’s great to use as a snack on road trips or a low cost healthy breakfast. Just pack a few “snack” size boxes of almond or your preferred milk type product and you’re good to go

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Nutrition

Sodium: 70mgSugar: 9gFiber: 6gPotassium: 187mgCalories: 320kcalMonounsaturated Fat: 7gPolyunsaturated Fat: 8gSaturated Fat: 5gFat: 27gProtein: 9gCarbohydrates: 19g
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Almond Power Bars

Almond Power Bars

The idea behind this particular recipe, is to make a quick easy breakfast almond power bars, which can be eaten at home, or on the hoof.There’s no cooking and the food processor makes it very quick and easy. It actually only took us just over 5 minutes, so add a little time to get the ingredients out of your cupboards, and with a very small amount of practice, you too can make these bars in just under 10 minutes…Let us know what you think, if you’ve made them, what variations you have made etc, it's always great to learn from what other people do.We originally started using this recipe just over 12 months ago, originally we found it in a book offered by the Maximized Living Nutrition ProgramWe have modified it by changing out the stevia/truvia sweeteners and replaced with natural honey or date paste. Also the quantities we have used, work much easier in our blender 🙂 if you have a bigger blender feel free to double up and make 20 bars at a time.
Prep Time 10 mins
Total Time 2 hrs 10 mins
Course Breakfast, Desserts & Sweet Treats
Servings 10 bars
Calories 215 kcal

Ingredients
  

  • 1 cup Almonds Whole, Raw
  • 1/4 cup Almond Butter, Raw
  • 1/4 cup Coconut Oil
  • 1/4 cup Flaxseed Meal
  • 1/4 cup Shredded coconut, Unsweetened
  • 1/4 cup Protein Powder we use Organic Hemp Protein Supplement, Vanilla, 16 Ounce
  • 1/2 tbsp Pure vanilla extract not required if you use the vanilla flavored protein powder mentioned above., pref with no added sugar
  • 1 tbsp Date Paste <- click for a link to our homemade recipe (or use local raw honey
  • 1/4 tsp Himalayan Salt

Optional - not included in the calorie count

Instructions
 

  • Blend the almonds in a food processor, for around 5-10 seconds (its nice to have some almond pieces to crunch when you bite into the bars)
  • Add in the shredded coconut, flax-seed meal, almond butter, date paste, protein powder and salt and pulse for another 5-10 seconds.
  • Now melt the coconut oil on a very low heat, just until liquid and stir in the vanilla extract if required
  • Add coconut oil mixture (and nows the time to add the chocolate chips if you are having them) to the food processor, and blend until the oil has been integrated well with the rest of the ingredients
  • Line two 8×8 square glass storage containers or baking dishes with parchment paper, and divide the mixture between them.
  • Press the mixture firmly and evenly into the containers.
  • Chill in refrigerator for 1 hour before cutting. We usually get 10 bars/ container

Notes

Another option/variation for these bars is : once the mixture has cooled in the refrigerator, Melt some chocolate, and spread evenly over the top of the bars, return the containers to the refrigerator and allow to chill again before cutting.
This does introduce more sugar to the recipe, but does make a nice treat.
**Store in their container in the refrigerator, if travelling with them, they will need to be in a cool bag with a freezer pack**
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Macro Nutrient Breakdown

Almond Power Bars

Nutrition

Sodium: 52mgSugar: 3gFiber: 4gPotassium: 130mgCalories: 215kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 3gSaturated Fat: 7gFat: 19gProtein: 6gCarbohydrates: 9g
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Coconut Lime Bars – Key Lime Heaven

Coconut Lime Bars – Key Lime Heaven

Even though the recipe doesn’t include key limes, these Coconut Lime Bars are my answer to Key Lime Pie which is my favorite desert…next to anything with chocolate. These are simply yummazing!
Prep Time 10 mins
Total Time 10 mins
Course Desserts & Sweet Treats
Servings 16 bars
Calories 101 kcal

Ingredients
  

  • 3/4 cup Almonds Whole, Raw
  • 1/4 cup Cashews, Raw
  • 9 Medjool Dates pitted
  • 2 fruit Limes Juice & Zest
  • 1/3 cup Shredded coconut, Unsweetened
  • 1/4 tsp Himalayan Salt

Instructions
 

  • Remove the Pits from the dates
  • Squeeze the juice of 2 limes and set aside
  • Line a Pyrex container with parchment paper ( I use a 3 cup Pyrex dish)
  • Add all ingredients + zest of 2 limes (reserve a 1/4 cup of the shredded coconut to top the bars)
  • Pulse until the mixture comes together. The ingredients should be slightly sticky and holding together when you squash it.
  • Spoon mixture out evenly into the Pyrex dish. Press down with spoon.
  • Poor the remaining shredded coconut across the top and press down so it sticks to the bars.
  • Cut to your desired size and eat immediately or they can be stored in the refrigerator for up to a week..although they’ve never lasted that long in this house.

Notes

You can use key limes in the recipe. Feel free to add additional ingredients and get creative. I’ve drizzled them with chocolate and even placed the mixture on top of a chocolate base to change it up. Yes, I do love my chocolate ?

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Nutrition

Sodium: 34mgSugar: 9gFiber: 2gPotassium: 112mgCalories: 101kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 5gProtein: 2gCarbohydrates: 13g
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The Ultimate Healthy Double Chocolate Paleo Muffins

The Ultimate Healthy Double Chocolate Paleo Muffins

Margie couldn't leave well alone, as always, she needed to find a way to squeeze some chocolate into our already scrumptious paleo protein muffins, so glad she did, as are the rest of the family, it was an instant hit. These double chocolate Paleo muffins give you another way to get healthy great tasting snacks into your families life.
Prep Time 8 mins
Cook Time 22 mins
Total Time 35 mins
Course Desserts & Sweet Treats
Servings 12 Muffins
Calories 271 kcal

Ingredients
  

Chia Eggs

  • 2 tbsp Chia Seeds Ground
  • 6 tbsp Water

Dry ingredients

  • 2.5 cups Almond Flour
  • 1 tbsp Coconut flour
  • 4 tbsp Protein Powder Chocolate 🙂
  • 1/2 tsp Baking Soda
  • 1/4 tsp Himalayan Salt

Wet Ingredients

  • 1/4 cup Coconut Oil
  • 1/4 cup Coconut Nectar
  • 1/4 cup Coconut Milk
  • 4 tbsp Date Paste
  • 1 tbsp Pure vanilla extract
  • 1/4 cup Water

Instructions
 

Chia Eggs

  • Add the 2 tbsp of ground chia seeds to 6 tbsp of water
  • Let sit for 5 minutes until it becomes goopy

Making the muffins

  • Preheat oven to 350F. Lightly grease your muffin tins with a coconut oil
  • In a large mixing bowl, combine all the dry ingredients and mix well
  • Pour in all the wet ingredients, and the Chia Eggs (or you can use to regular eggs if preferred). Mix well
  • Add the chocolate chips and gently fold in
  • Spoon the mixture into the muffin tin/s
  • Bake for 20-22 minutes, remove from the tin, let it cool (if you have the will-power) and enjoy

Notes

1 tbsp of Ground Chia Seeds, mixed with 3 tbsp, is equivalent to 1 large egg
Check out more delicious and healthy recipes here 

Macro Nutrient Breakdown

Screenshot_2015-09-02-19-32-57

Nutrition

Sodium: 110mgSugar: 13gFiber: 6gPotassium: 41mgCalories: 271kcalMonounsaturated Fat: 0.4gPolyunsaturated Fat: 0.4gSaturated Fat: 7gFat: 20gProtein: 8gCarbohydrates: 23g
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Mini Paleo Protein Muffins

Mini Paleo Protein Muffins

These PALEO mini protein muffins make a great snack, breakfast or even desert. An extremely versatile recipe, you can swap out the chocolate chips and add berries, change the protein powder. We even made it VEGAN using Chia eggs.
Prep Time 8 mins
Cook Time 20 mins
Total Time 33 mins
Course Desserts & Sweet Treats
Servings 32 Muffins
Calories 88 kcal

Ingredients
  

Chia Eggs

  • 2 tbsp Chia Seeds Ground
  • 6 tbsp Water

Dry ingredients

  • 2.5 cups Almond Flour
  • 1 tbsp Coconut flour
  • 4 tbsp Protein Powder we recommend vanilla 🙂
  • 1/2 tsp Baking Soda
  • 1/4 tsp Himalayan Salt

Wet Ingredients

  • 1/4 cup Coconut Oil
  • 1/4 cup Coconut Nectar
  • 1/4 cup Coconut Milk
  • 1 tbsp Pure vanilla extract
  • 1/4 cup Water

To fold in

  • 1/4 cup Chocolate chips

Instructions
 

Chia Eggs

  • Add the 2 tbsp of ground chia seeds to 6 tbsp of water
  • Let sit for 5 minutes until it becomes goopy

Making the muffins

  • Preheat oven to 350F. Lightly grease your muffin tins with a coconut oil
  • In a large mixing bowl, combine all the dry ingredients and mix well
  • Pour in all the wet ingredients, and the Chia Eggs (or you can use to regular eggs if preferred). Mix well
  • Add the chocolate chips and gently fold in
  • Spoon the mixture into the mini muffin tins
  • Bake for 20-22 minutes, remove from the tin, let it cool (if you have the will-power) and enjoy

Notes

1 tbsp of Ground Chia Seeds, mixed with 3 tbsp, is equivalent to 1 large egg
Check out more delicious and healthy recipes here 

Nutrition

Sodium: 19mgSugar: 3gFiber: 2gPotassium: 4mgCalories: 88kcalMonounsaturated Fat: 0.1gPolyunsaturated Fat: 0.1gSaturated Fat: 2gFat: 7gProtein: 2gCarbohydrates: 6g
Tried this recipe?Let us know how it was!