Grain Free Granola (Vegan, Gluten-free)

on


Since returning from PAX in March, my life has been nonstop change and I have devoted nearly all of my time to being able to cope. While at the convention it became evident that this virus thing was going to be a big deal. The expo center staff were sanitizing everything, constantly, as were the folks running the game demos. It was pretty surreal. About a week after coming home, I was the first person to start wearing a cloth mask at my workplace. The following week it became mandatory for our staff. We shortened the hours our grocery store would be opened, changed staff scheduling, put signs up everywhere about social distancing, etc. You know the drill, you've been here, too! 

So basically when we started staying at home, I started baking! For about a month I spent my days off making cakes. It was fun. But a lot of time has passed and I felt like it was about time to start making healthy choices again.

I am a very amateur weightlifter. I wouldn't call myself a body builder by any stretch, but I do enjoy it a lot. I didn't work out at all those first couple of months. And I definitely gained a few pounds with all of this deliciously carbladen, sugar rich foods.

Getting back into the food prep habit I thought I would give some lower carb, or higher fiber, recipes a try. I also knew going into this that I probably didn't eat enough healthy fats. I don't have much time while at work to sit and eat snacks, so nuts weren't a popular treat for me. You know, they're crunchy and get stuck in your teeth. Not really something I want to deal with all the time. So I took a look at my usual breakfast, oatmeal, to see what I'm getting nutritionally.

Oatmeal with cranberries, some agave, and peanut butter is approximately 388 calories, with 67 carbs, 9 grams protein, and 7 grams fiber. The recipe I found online for grain free granola was different. One serving  with almond milk was approximately 244 calories, 18 grams carbs, 6 grams protein, and 4 grams fiber. It was a lot less net carbs. So I gave the recipe a try and I actually liked it a lot. Since then, I've changed the recipe to add flavor and more nutrition. I don't like taking a lot of supplements, so I added flax to get some more Omega-3 fatty acids in my diet. I also cut back on the sugar by using less agave. The part I was hoping for was more fat and less carbs and this recipe gives me twice the amount of fat as I was having before, about 25 grams versus 11. I don't cook with much oil, and mainly live off of fruit, veggies, beans, and whole grains. I need to be getting it from somewhere! 


Grain Free Granola

1 cup raw almonds, divided into 1/2 cup portions
1/2 cup chopped pecans
1/2 cup raw pumpkin seeds
1 cup unsweetened shredded coconut
1 teaspoon cinnamon
1/4 cup ground flax seed
Pinch of salt
1/4 cup blue agave nectar

Preheat your oven to 325 degrees. Line a baking sheet with parchment paper. Grind 1/2 cup of the almonds in a food processor until fine. Be sure to pulse, taking breaks so that the almonds don't heat up and turn into almond butter! A coarse grind is fine.

Pour the ground almonds into a mixing bowl. Add the remaining nuts, seeds, and seasonings. Stir well, then add the agave and mix thoroughly.

Spread the mixture out evenly onto the baking sheet. Bake for 10 minutes, stir, and bake for another 10 minutes. Let cool completely before sealing in an airtight container.

Makes about 7 servings of 2.25 ounces a serving.

Enjoy with a small amount of milk. It stays crunchy very well!

Are you worried that nuts will make you fat because they're high in fat? While watching calorie intake is important, it is equally important to ensure that you're consuming enough fats. Plant-based vegetarians should be especially aware of this! Watch this video from Nutrition Facts. It will explain why you have nothing to be afraid of!





Comments

Post a Comment