This grain-free granola is naturally sweetened with a ripe pear, keeping it a low GI breakfast. You can use any nuts and even add some seeds if you like. Brazil nuts are a good source of selenium to help support thyroid hormones. โ โ
INGREDIENTS โ
-
1 ripe pearโ (or a grated apple)
-
4 tablespoons desiccated coconut โ
-
2 tablespoons melted coconut oil โ
-
2 tablespoons almond butter โ
-
1 tsp ground cinnamon โ
-
1 tablespoon coconut nectar or maple syrup (optional) โ
-
500g mixed nuts (I used almonds, walnuts, Brazil nuts and pecans) โ โ
Method
1. Soak the nuts in lots of water for 8-12 hours in separate bowls. This reduces the phytic Acid (a toxin that depletes essential minerals). It also makes it easier to digest. โ 2. Drain and rinse the nuts. โ
3. Place all the other ingredients in a food processor and pulse until smooth.
4. Add the nuts and pulse slowly until coarsely chopped. Make sure everything is mixed well so give it a good stir with a spoon. โ
5. Spoon onto two large baking sheets lined with baking parchment. Spread out well. โ
6. Bake in a very low oven about 50c for 12 hours. This can be done overnight. โ
7. Once cooled store in airtight containers in the fridge. โ
8. Serve with Greek or dairy free coconut yoghurt. โ โ
