My husband and I are getting healthy and have begun a new way of eating. We’re currently doing a gluten-free, sugar-free, dairy-free (except for goat/sheep milk, yogurt, and kefir) diet, which will allow us to slowly introduce some foods back at a later date. One of the recipes that I’ve really enjoyed for breakfast is this granola recipe. It is absolutely delicious with plain whole fat yogurt. You can even use it to make a yogurt parfait with chia seeds that have been soaked in almond milk. YUM-O!
- 6 Tbsp. millet flour
- 2 Tbsp. coconut oil
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. stevia
- 1 vanilla bean pod, scraped
- 2/3 cup coconut flakes
- 1/2 cup macadamia nuts
- 1/2 cup sliced almonds
- Preheat oven to 275ºF.
- Place millet, coconut oil, cinnamon, ginger, vanilla beans, stevia in a food processor and blend till it begins to bind, then add almonds, coconut flakes, and macademia nuts and pulse a couple times to blend.
Spread evenly on a cookie sheet.
- Bake at three 20-min. increments (1 hour total), stirring and then placing back in oven.
- Remove from oven and let cool on cookie sheet, then transfer storage container.