By nutritional therapist Christine Bailey

A fabulous flavoursome granola suitable for low FODMAP diets. Make up a batch and store in an airtight container. Ideal as a snack and breakfast option.

(makes about 14 servings)

Ingredients: 
150g gluten-free oats
90g unsweetened coconut flakes
125g almonds, sliced
125g pumpkin seeds or mixed sunflower, sesame and pumpkin
2 tbsp ground flaxseed
125g pecans, chopped
2 bananas
60g coconut oil, melted
2 tbsp maple syrup
1 tbsp vanilla extract
2 tsp ground cinnamon

Method:
Preheat the oven to 180C, gas mark 4 and line a baking sheet with parchment paper.

In a large bowl combine oats, coconut flakes, almonds, seeds and pecans.

In a blender, combine the bananas, coconut oil, maple syrup, vanilla extract and cinnamon.

Add the wet ingredients to the dry ingredients and stir until dry ingredients are thoroughly coated.

Spread the granola in a thin layer on the baking sheet. Cook for 30 minutes stirring occasionally to prevent burning. Cool then store in an airtight container.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.