By nutritional therapist Christine Bailey
A gluten free crunchy granola sweetened with a little maple syrup and banana. Perfect topped with a dairy free or low lactose yogurt. Make up a batch and store in an airtight container.
125g gluten free oats
100g flaked almonds
60g unsweetened coconut flakes
125g mixed seeds (e.g pumpkin, sunflower, sesame etc)
2 tbsp ground flaxseed
125g pecans, chopped
1 tbsp vanilla extract
1 large banana
60g coconut oil, melted
2 tbsp maple syrup
2 tsp ground cinnamon
Preheat the oven to 180C, gas mark 4 and line 1-2 baking sheets with parchment paper.
In a large bowl combine the oats, nuts, coconut flakes and seeds.
In a blender, combine the vanilla, banana, coconut oil, maple syrup and cinnamon.
Add the wet ingredients to the dry ingredients and stir until the dry ingredients are thoroughly coated. You may need to use your hands.
Spread the mixture in a thin layer on the baking sheets and cook for 30-40 minutes, stirring occasionally to prevent burning.
Allow to 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.