Thursday, March 17, 2016

Stop the Corolla, I'm Eating Granola

*Sponsored by Compare the Market but 100% a PKM Recipe

 In a bid to get healthier a year ago, I decided to try something completely foreign to me, and for once it actually worked. Since then I've cut out most processed, refined sugar, stopped eating bread like a maniac, and given pasta and rice a miss most of the month. I also started making up my own paleo recipes, like this granola, after I lost 5kgs doing the Whole30.

Before you tune out on me because the Whole30 "diet" is paleo, and that's a dirty word thanks to celeb chef Pete Evans, don't. I adapted my cooking this way over the year to a nice balance of around 70% paleo to 30% "normal" eating. That's why this recipe is completely paleo except for the oats. That means this recipe is natural, preservative free, refined sugar, corn and corn syrup free, and does not include any of the other nasties. You can make it either way. That's why I love this granola recipe. I always throw in a bit of this and that into my granola. My granola is always changing so I had to work on the measurements for this recipe so I could share the general idea of it with you.

A little trick I use is adding in fruit and nut mix. You could change my recipe by adding more of that and less of the other nuts mentioned as it tends to be a less expensive option sometimes than buying full bags of nuts. I also buy my nuts from Aldi as they seem to cost a lot less than the other two major grocery chains. They also sell unsweetened apple sauce, which I have found difficult to find anywhere else. There always seems to be sugar added.

Heat oven to 200c (or 180c Fan forced)

Ingredients for processing

2 cups of fruit and nut mix
2 cups of almonds
2 cups rolled oats
1 cup cashews
½ cup macadamias
¼ cup raisins
6 prunes
8 dried apricots
¼ cup raisins
⅓ cup craisins
Optional to add 2 Tbsp each of chia and flax seed. (I forgot to add it so I'll sprinkle it on top when I have my granola for breakfast).

Ingredients to add after processing

¼ shredded coconut
⅓  cup coconut flour
⅛ tsp ground cloves
2 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¾ cup unsweetened apple sauce
½ cup maple syrup
2 tsp vanilla essence
½ coconut oil
¼ tsp salt

Let's get it on

1. Process all nuts and fruit in food processor. I have a mini processor so I had to do it in a few batches.

2. Stir together in large mixing bowl with the remaining ingredients.

3. Place baking paper on two baking trays/cookie sheets. Divide mix in half, with an equal amount on each tray. Using a spatula, spread the mixture out evenly.

4. Bake in the oven for 6-8 minutes, then remove from the oven to turn and mix the ingredients over. Place back in the oven for another 6-8 minutes until done or golden.

5. Serve with yoghurt or milk or both. I love granola with fresh strawberries and bananas, or both. Of course you can have it any way your little heart desires. My son even likes to eat it dry, as a healthy snack.

6. I store my granola in an airtight container. You can see just how much this recipe makes (that's about 3 litres worth). 

So this crunchy granola eater just bought a exercise bike on Monday in a bid to get even healthier. 
What changes do you make to get healthy? Last year I had a gym membership. "But Jess, a gym membership's expensive." Think you can't afford it? Shop around 'cause quite a few health insurers will cover some cost of a gym membership depending on the level of cover you choose. You can use this free health insurance comparison service by clicking here - Compare The Market.  

Enjoy your yummy granola (and your new schweaty balls of gym fury).

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