Most granolas which you can buy in the supermarket or make at home use oats as their base. I love oats, but they make me really bloated. I did a food sensitivities test a couple of months back and oats and gluten were both showing red in the results. One reason might be that I ate a lot of oats as well as the fact that the protein they contain is very similar to gluten.I experimented with paleo granolas, which are grain-free and are made mainly out of nuts, but they were just too heavy on my stomach.
So, I came up with my own granola – it is made with nuts, seeds and popped amaranth, which is naturally gluten-free and contains all the essential amino acids (protein). I also use many other healthy ingredients and superfoods.
I hope you will make this recipe. It is low in sugar and carbs, contains whole grains, healthy fats, a lot of protein, fibre and lots of vitamins and minerals.
Whether you are an experienced granola baker or this is your first time – making granola is so easy. All you need is a big mixing bowl, a baking tray covered with baking paper, cups, a spoon and your ingredients.
First, add the coconut flakes to your bowl and crush them with your hands to make smaller pieces. Add the almond slices, the popped amaranth, the pumpkin seeds, flax seeds, cinnamon and cacao powder and mix well.
Then, add the coconut oil and the maple syrup and mix again until all ingredients are blended well.
In the meantime, preheat the oven to 160C to 180C (Gas 3).
Spread the mixture evenly on the baking paper and bake for 10 min. Take granola out of the oven and flip and stir. Bake for another 10 min. and let cool. Once it has cooled down you can transfer it to a glass container. It will stay fresh for up to 10 days.
It is great with milk or as a topping for yogurt or acai bowls.