By now, you guys know that I am a huge sucker for granola. In my blogging years, I have posted three Paleo granola recipes (Maple Date Granola, Hippie Paleo Granola, Energy Boosting Paleo Granola), one gluten-free granola recipe (How To Make Granola Jars) and two granola bar recipes (Paleo Granola Bars, Chocolate Date Granola Bar) …all of which all are bomb.com. And, guys, believe me when I say that I eat some of these on the daily. On. The. Daily. I absolutely love snacking on granola by the spoonful, or on fruit bowls, or on smoothies or with non-dairy yogurts.
Apart from these granola recipes I’ve already posted on Amazing Paleo, I have two more delicious gluten-free granola recipes that I must (no, need) to share with you guys.
One of which I am sharing today! WHOOP WHOOP!
Are you stoked? I certainly am! Because this means you get to try one of my current granola favorites. I have a huge bag of it in my home, and guess what? No one is allowed to touch it. It is ALL mine. Okay, sometimes I will sprinkle some on my hubby’s smoothie bowl…but just sometimes (wink wink), like when I am feeling generous. Haha. That’s how much I love this stuff. LOVE.
Wanna know why I love this stuff SO MUCH? Here is why:
I don’t know if many of you guys knew this, but about one and a half years ago I was having the worst stomach issues. I could not keep weight on me, no matter how much I ate. I could not hold anything in. It was so embarrassing. I could not go anywhere. Like for example, when invited over to a friend’s house for dinner, after we ate, I would run to the bathroom and just puke it all up. How horrible is that, right?! I felt so bad, because, what sort of compliment was that for the cook? Yah. Just terrible. I was going to doctor after doctor and getting all sorts of exams done to try to figure out what was wrong with me. My stomach was super bloated, I was skinny AF, and I felt sick every single day. After what felt like ten blood tests later, no one could tell me what was going on. UNTIL, I went to a nutritionist (her name is Erin Rae, and she is the BEST — this is where you can find her if you live in the Boise area and are in need of a nutritionist) and she recommended I take this one blood test to check my food sensitivities. The blood work would test over one hundred and fifty foods to see which ones I am personally more sensitive too. It would give you levels of sensitivity, where red is “stay away at all costs”, yellow is “try not to eat” and green is “go ahead and enjoy”.
When the tests came back I was shocked. I was incredibly intolerant to almonds. ALMONDS, guys! Like, the Paleo staple. I was eating almonds everyday in all sorts of forms: raw, flour, butter, etc. That was it! I needed to stay away from this ingredient from then on. Also, other reds, apart from the almonds, were: dairy and wheat. Which, duh. I knew that! All Paleo folk know that dairy and wheat are no go. The test just reinforced this to me.
Erin wanted to bring my body back to a state of no-inflammation, so she recommended that I ate only twenty ingredients from my “green” list for two weeks, and nothing but those ingredients. So, there I was, for two weeks, eating only twenty ingredients. Of which one was sea salt. So that just tells you how limited I was.
Luckily, my least inflammatory twenty ingredients were pretty awesome, I was able to eat: chicken, eggs, tuna, sole, bananas, strawberries, lemons, coconut, avocados, spinach, zucchini, celery, honey, maple syrup, cinnamon, cacao, sunflower seeds, cashews, buckwheat and sea salt. BOOM. I could make so many things with those. Luckily for me, I had some recipe development experience and I was able to get pretty creative with ingredients.
So, I was eating super clean (like, I could not have coffee, wine or even gum) but was missing a few of my favorite things in life. Like, granola! SO, what did I do? I got creative with my approved ingredients. Heck yeah, I did. And then, this is how this amazing granola recipe came to be.
I used buckwheat (instead of gluten-free oats), unsweetened coconut flakes, sunflower seeds, cashews, maple syrup, coconut oil, cocoa powder, cinnamon and sea salt. Clean, simple and non-inflammatory. Oh and did I mention, DELICIOUS?
So after eating only ingredients that were non-inflammatory to my body, following Erin’s recommendations, I got better! It truly saved me. I was able to retain my food, gain weight again, not be bloated, not cramp (since before I could not retain any nutrients and my body was freaking out), and just felt healthy overall. Now, I stay as far away as possible from almonds, wheat and dairy (which are my “red-labeled” ingredients), and try not to consume my “yellow-labeled” ingredients as well.
These food sensitivities vary person to person, so if you’re having some weird food reactions or food-related ailments, I highly recommend you get tested for food sensitivities. You might be shocked, just as I was, to learn what’s been harming you.
By the way, if you’ve never tried or heard of buckwheat, buckwheat is a superfood that is not actually a grain nor related wheat (even though you might think so by its name), it is actually the seed of a broadleaf plant related to rhubarb. It is a gluten-free food that has a decent amount of protein and ranks low on the glycemic scale. Cool, huh? So don’t be afraid to eat buckwheat.
If you’re sensitive to gluten or if you’re celiac, you are in no danger here; buckwheat won’t hurt you. It’s actually a fabulous alternative to oats!
This granola is:
- Perfectly balanced (not too sweet)
I think you’ll love it, friends. I especially enjoy eating it on top of bananas and strawberries, with a tablespoons each of coconut butter and sunflower seed butter. It’s so yum, like a dream in a bowl. Trust me and do it, especially if you’re a chocolate lover like me.