Raw No-Grainola

I have struggled to come up with a breakfast cereal substitute that I am happy to feed to my girls.  While I don’t want them eating grains, especially gluten containing ones, I do occasionally want the convenience of a breakfast cereal.

On the days when I am starting work at 9am, I have to leave home slightly before 8am, and it is those days when I really feel the pressure to get a decent breakfast into the girls.  And it is those days that I really regretted not having a box of breakfast cereal.

We dabbled for a while by buying the odd box of gluten-free cereals, but they not only come in a teeny-tiny box (that my hugely-hungry kids can get through in one sitting!), but they also cost an absolute fortune.  And not only that, while they are gluten-free, they are still made from grains such as corn (which I try to avoid due to any corn that is not organic being most likley to be a GMO crop which will be contaminated with cancer causing Glyphosphate, and even the organic corn is likely to be contaminated with GMO DNA due to cross pollination), or quinoa, buckwheat and other gluten-free grains.  And this means that it is high in carbs, which hubby and I try hard to avoid.

I was sure that I could come up with a recipe that would work as a form of low-carb, grain-free granola far cheaper than those boxes of highly processed gluten-free cereal….

And this recipe is also raw which means that all the enzymes in the raw honey and bee-pollen are not destroyed.  If you don’t have a dehydrator, you could make it in the oven at the lowest setting, but the heat will be higher, and it won’t be a raw cereal.

This is an AIP stage 2 reintroduction recipe.  When reintroducing foods on the AIP, I recommend this guide.

Raw No-Grainola

makes 25 1/2 cup portions

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1/2 cup coconut oil

1/2 cup honey – we use raw honey from Buzz Honey

2 over-ripe bananas

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1 cup almonds

1 cup raw pecans

1 cup raw cashews

1 cup walnuts

1 cup hazelnuts/filberts

1 cup unsweetened coconut

1 tbsp cinnamon

1 tsp salt

1/4 cup chia seeds

1/4 cup flax seeds

1/4 cup bee pollen (optional) – we buy this from Buzz Honey

First up, I melted the honey and coconut oil together, being careful not to let it get too hot.  Then I pureed the banana in the food processor and added that to the honey/coconut mixture.

I put all the remaining ingredients except for the chia seeds, flax seeds and bee pollen (if using) in the food processor and pulsed it to give a coarse mixture.  You do still want some texture to this, so make sure it is not too finely ground.

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Turn the mixture into a bowl and stir in the chia seeds, flax seeds and bee pollen (if using).  Then stir in the honey, oil and banana mix.

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Next you have a choice…

If you want your granola to be raw, you need to dry it in a food-dehydrator (I have one by Excalibur which is fantastic!).  I would advise you to use some sort of mat to stop any small pieces falling through the holes in the trays.  I used the Paraflexx mats that came with my dehydrator, but a silicone baking mat such as a silpat, or even a sheet of baking parchment would serve.

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Depending on the heat setting (mine was set at 125F/52C), it will take anything from 12-24 hours to dry.  Humidity in the air will also affect the drying time.

If you don’t have a dehydrator, it is possible to still make this granola, but it won’t be a raw one, which means that the heat of the oven will have destroyed any enzymes.  It will still taste good however!

In this case, set your oven to the lowest possible temperature (if you have a fan oven, use that setting to keep air circulating).  Place your granola on a rimmed baking sheet and pop it in the oven, propping the door open to increase air circulation as much as possible.  Stir often, and expect it to take less time to dry as the heat will be higher.  You will need to watch it more closely if you are cooking it in the oven to prevent it burning.

Once your granola is dry and crunchy, break it up into chunky pieces and stir in 1 cup of mixed dried fruits.  I used a mixture of raisins and chopped dried apricots.

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Finally, store in an airtight container until required.  This recipe made enough to half fill a 5.6 liter (1.5 gallon) storage container.

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This granola is fantastic as a quick, easy and nutritious breakfast when served with coconut milk (or even “normal” milk if you eat dairy).  I recommend that you serve no more than half a cup at a time as it is very filling.

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It also makes a great lunch-box snack when served without the milk.

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