I love granola but I found that I felt bloated and crampy every time I ate it. I was reacting to the oats, I even tried gluten free oats but to no avail. So I decided I’d better come up with my own granola recipe that would suit my digestive system, and so my nutty granola was born.
For this recipe I soaked the nuts (almonds for 24hrs and all other nuts for 12hrs) then dehydrated them before making my granola. You don’t have to do this if you don’t want to. But, it does help make the nuts easier on the digestive system and allow for better nutrient absorption, it’s all about caring for the gut really. Ok, lets get prepping!
  • 1 cup almonds
  • 1 cup walnuts
  • 1 cup pecans
  • 1 cup hazelnuts
  • 1 cup Brazil nuts
  • 1/2 cup dried mulberries
  • 1/2 cup goji berries
  • 1/2 cup dried coconut flakes
  • 6 unsulphured apricots (chopped)
  • 5 dried figs (chopped)
  • 1/4 cup chia seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  1. Put the nuts into a food processor and pulse until the nuts are broken into smallish pieces. Don’t over process as you want to have a bit of a bite in them. If you don’t have a processor you can chop them by hand, it will take a little longer but you will achieve the same result.
  2. Put the chopped nuts in a large bowl, then add all the other ingredients and mix well. Store in an airtight jar for up to 4 weeks.
I serve mine a couple of different ways so that I don’t get bored. I add berries, then smother the mixture in a homemade chocolate sauce (made with coconut oil and cacao), my version of coco pops but a thousand times healthier! I also have them with a coco cream recipe that I got from Roz Purcell’s cookbook, and finally I have them with a splash of almond milk and some chopped fruit. What ever way you eat it, it’s delish!

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