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Friday, January 23, 2015

Grain Free, Sugar Free Granola (Safe for Candida Diets)


Granola was one of the first things I missed when I started my Candida diet.  I love something sweet before bed, and a bowl of cereal or granola with almond milk is usually what I crave.  When you are on this cleanse however, you are to limit your intake of starchy carbs like oats, and sugar of any kind is of course off limits. 
 

Nuts and seeds became the obvious choice for snacks, but you can only eat so many handfuls of raw nuts before you get bored.  I messed around with this recipe a bit until it was sweet enough for my tastes.  Since I couldn't use honey to bind the granola together, I used egg whites.  They worked like a charm. 

I added some unsweetened almond milk to a bowl, sweetened it with some stevia, and added this granola.  It was perfect!  Sweet, crunchy, and extremely filling thanks to the healthy fats in the nuts.  Which makes it a great portable snack to keep you from going off your diet when you're on the go.  Give it a try, and feel free to add more cinnamon, or switch up the flavoring with different extracts. 

INGREDIENTS:
  • 1/4 cup tahini
  • 1/3 cup coconut oil
  • 1 cup raw walnuts
  • 1 cup almonds
  • 3 Tbsp flaxseed
  • 2 tsp cinnamon
  • 3 stevia packets
  • 3 tsp vanilla or almond extract (alcohol free)
  • 1/3 cup shredded, unsweetened coconut
  • 2 Tbsp chia seeds
  • 2 Tbsp hemp seeds
  • 2 egg whites
*optional: 2 tsp xylitol if you prefer your granola extra sweet

Directions:
1.  Preheat the oven to 325 degrees.  Add the tahini and coconut oil to a glass bowl, and microwave in 30 second increments until melted. Stir to combine. 

2.  Place the walnuts, almonds, and flaxseeds in a food processor, blend until coarse ground.  

3.  Add the nut mixture and the tahini/coconut oil mixture to a large bowl.  Add other ingredients, and stir well. 

4.  Line a rimmed baking sheet with parchment paper.  Evenly spread the granola mixture onto the pan, breaking it up into chunks.  

5.  Bake for 20 minutes, remove the pan from the oven, and flip the granola.  Bake for an additional 10 ten minutes.  Let cool, and store in an airtight container in the fridge for up to a week.  



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