This recipe has been post long-overdue, and I feel guilty for not sharing it sooner. I always make sure to have a nice-size jar of this ready made in my cupboard. It’s a handy ‘trail-mix’ snack to chuck in a ziplock bag and take on the go, or you can enjoy this for breakfast with some homemade creamy caramel almond milk on top for a treat! It’s super low carb too, with only 6g carb per serve, so perfect if you’re on a low carb thing. Lately, I’ve been finding myself sprinkling this on top of homemade ice cream, and most recently used this as a topping for my dairy-free Vanilla Yogurt and Blueberry Parfait…oh. my. goodness.SO GOOD.
Grain-free Granola Crunch
Dietary Info: GF/DF/SF/PA/V and Vegan! (*see notes at end of post for dietary codes)
Serves 14 Serving size: 50g
1 c. (200g) Almonds, roughly chopped
80g unsweetened coconut flakes
1/4 c. (50g) sunflower seeds
1/4 c. (50g) pumpkin seeds
1/4 c. (50g) macadamia nuts, chopped
1/4 c. (50g) walnuts, chopped
2 Tbs. sesame seeds
To mix in after baking:
3 Tbs. honey + 1 Tbs. boiling hot water
1 tsp. vanilla bean paste
2-3 heaping Tbs. (16g) LSA Super Fruits, or ground flaxseed
2 tsp. cinnamon
sea salt to taste
Preheat oven to 325 degrees (160C).
In a large mixing bowl, mix all chopped nuts, seeds and coconut.
Spread in an even layer on un-greased cookie sheet and bake for 30-35 minutes, stirring occasionally until starting to turn golden in color. Remove from oven and transfer toasted nuts and seeds to large mixing bowl. (leave oven on).
In a small bowl, combine honey with boiling water and vanilla bean paste and stir well to combine.
Mix wet mixture into the large mixing bowl with nuts and seeds and stir until all dry ingredients are covered with honey mixture.
Add ground LSA (or flaxseed), cinnamon and sea salt (I used about 1/4 tsp. salt for this recipe). Toss well.
Place parchment paper on cookie sheet and return to oven for 15 more minutes, stirring halfway to make sure it doesn’t burn.
Check granola for dryness. If nuts and seeds are lightly golden but still a bit moist with honey mixture, turn oven fan on and heat off and crack the door. You can leave in for another 15 minutes so mixture has a little more time to dry. (I don’t mind mine on the more toasted side as you can see.)
Remove from oven and let cool completely.
Once cooled, toss in raisins. Transfer to jar that can be sealed for easy storage, and enjoy however and whenever you wish!
Nutrition facts per 50g serving: Calories 211, Fat 20, Carb 6, Protein 5
Special Dietary Needs:
Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V Low Carb = LC
The above codes for specific dietary requirements will be found under each recipe title
This is the first grain-free porridge I’ve made since giving up the grain, and contrary to what you may think – it’s actually packed with flavor. I use the Sun Warrior Vanilla RAW Protein powder in this recipe, which almost makes it taste like a vanilla custard or pudding…and the texture of the chia seeds are pretty awesome.
Today was carb-up day again, which means the perfect opportunity for me to experiment with new protein shake recipes! On all my weekdays other than ‘carb-up’ day, I keep my daily carb intake to a maximum of 60g, which is probably quite a bit lower then the average American daily carb intake (actually, it’s definitely a lot lower!). Today, my carb intake goal is 246g of carb while keeping my fat intake to less than 20g… this challenge has gotten much easier the more I get used to this weekly routine!
This is the perfect post-workout smoothie, as it’s high-GI carbs and little fat which is perfect after a hard workout. And if you love chocolate – especially dark chocolate – you’re in for a treat. This is more like a dessert then a ‘protein’ shake, so go ahead and put your feet up while you enjoy this…you deserve it. This also makes for a good breakfast when you’re in a rush – a great meal replacement!
This recipe, like many of the recipes I share with you, was a total experiment. I haven’t done the grain-free thing for very long, actually it’s a new thing I decided to start at the beginning of the year, and so far I’ve stuck to it like a champ. It turned out being pretty easy for me to make the switch (I was gluten-free before) and I haven’t really missed them at all…but the other morning I woke up with pancakes on my mind. Nice, moist, fluffy pancakes. I decided to take on the challenge, so with the few simple ingredients I had on hand, the amazing “Pumpkin Protein Pancakes” were born… these are incredibly moist, fluffy, and soooo delicious!!! You’d never tell that these are gluten and grain free, paleo approved, dairy free, and sugar free too!!
Cam and I devoured our pumpkin pancake stacks and both decided this combo is our new favorite breakfast (which is why we had it again this morning). The homemade almond cookie butter drizzled on top may seem like an odd combo with the poached egg and pumpkin pancakes – but be brave and try it for yourself…the combined flavors are simply amazing.
These protein bars were a total experiment, and I have to say – I wasn’t expecting much out of them. I threw a batch together last night, in hopes that by preparing these a day a head it would give me one less thing to worry about when my mid-afternoon hunger came around. And let’s just say – I was pleasantly surprised.
Today is “Carb-up” day! Wondering what that means? Well, it definitely does not mean pizza, bread, and hamburgers! To give you an idea…during the week, my daily Carbohydrate intake is 60g with 90g of healthy fats and today (Carb-up day), it changes to 246g Carbohydrates and a mere 20g of healthy fats! It’s basically the opposite of what my meals usually consist of during the week – mostly protein, lots of veggies and a small amount of fruit – so I always look forward to my Carb-loading days to try new raw smoothie recipes! This is what I made for lunch, and it was surprisingly filling and kept me going all afternoon…not to mention extremely delicious and naturally sweet!