Food Fix!

As a part of wellness eating to combat inflammation and pain from Fibromyalgia,  I have been altering recipes and digging deep to find things that are sugar free, grain free, dairy free and gluten-free.  On occasion, in a diversion from the herb garden , I will be sharing  some of these wellness-altered recipes.

Let’s start with this one!

I love to eat granola in yogurt and in the first part of the journey I was bummed I couldn’t have dairy or grain!  So I searched for recipes and could not find one that didn’t have some of what I call “currently banned” substances (seeds, sugar, oats, etc.) . Then I found a recipe that was close, and the magic part of this one for me was liquefying the coconut oil and adding spices for a flavorful liquid seasoning that can coat the ingredients you can eat! Think of the possibilities! Oh,  and a tip to be truly sugar free, read the package labels of dried fruits, most are coated with sugar. You have to search,  but they are out there.


Free and Fruity Granola

1 cup raw cashews
1 cup raw almonds
1 cup raw pecans (optional)
1 ½ cups unsweetened coconut flakes (also known as chips)
¼ cup coconut oil
2 teaspoons cinnamon powder
1 teaspoon ginger powder
Pinch of sea salt
1 tsp. pure vanilla extract
1 cup of unsweetened dried blueberries or unsweetened dried cranberries (or split the measurement in half and use both fruits!)

Preheat oven 300 degrees.
In a food processor, chop all the nuts together (don’t over process, just so they are smaller chunky pieces. Add nuts to a mixing bowl and stir in the coconut flakes.
In a sauce pan, slowly melt the coconut oil over medium heat until it is liquid. Add cinnamon, ginger and salt. Allow to warm over the heat for about 3 minutes, stir well to incorporate spices into the oil
Remove pan from heat, add the vanilla extract.
Pour coconut oil/spice/vanilla mix over the nut/coconut mix. Stir together until well coated with the oil mix. Stir in the dried fruit.
Spread the mix on a flat baking sheet lined with parchment paper. Bake for about 25 minutes (half way through the baking time, stir the mix around on the pan.) Bake until lightly browned. Remove from the oven and allow to cool completely. Store in an airtight mason jar.

If you like it sweeter, you can add 1/4 to 1/3 cup of honey or pure maple syrup to the coconut mix just before adding to the nut/coconut mix.




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