In an attempt to make up for some of the excesses that I put my body through over the festive season I took on FebFast like a woman possessed. As well as excluding alcohol, milk, cheese, refined sugar and caffeine from my diet, I also decided to go gluten free! Yikes! It was tough to start with but I got into it after a few days and the only thing I really craved throughout was coffee…
It was during this time that I really realised the importance of a good breakfast. My breakfast of choice for FebFast was homemade gluten-free granola with natural yogurt, bananas and fresh berries. Not being a coeliac I did include gluten-free oats in my granola as I wasn’t concerned about contamination, though the oats I bought were labelled ‘gluten free, uncontaminated’.
I’ve never made my own granola or muesli before so this was a first for me – I looked at a few recipes online to get some ideas and then took on the challenge. It turned out to be so delicious that I’ve just made another batch. I am a bit concerned about what I’m going to do once summer’s really over and I can’t get fresh berries any longer…
3 cups gluten-free oats
1 cup puffed rice
1 cup puffed quinoa
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup linseeds
1 cup chopped almonds
1 cup sultanas
1 cup dried cranberries
1/3 cup peanut butter (pure)
¾ cup coconut oil (melted)
80 mL agave nectar
1. Preheat the oven to 160 Celsius.
2. Line two large baking sheets with paper.
3. Combine all the dry ingredients (not the coconut flakes) in a large mixing bowl.
4. Combine the coconut oil, peanut butter and agave nectar in a small pan and whisk until smooth. You can add a couple of pinches of salt if you like.
5. Pour the liquid mixture over the dry mixture and combine to coat.
6. Spread the mixture out on the baking trays and place in the oven.
7. Bake for 20 minutes stirring once after 10 minutes.
8. After 20 minutes stir through the coconut flakes and bake for another 10 minutes (it may take less time depending on your oven just make sure that the coconut flakes don’t burn).
9. Remove the trays from the oven and allow the granola to cool before storing in an airtight container.
10. Eat with banana, strawberries, blueberries, raspberries and natural yogurt!