Finally winter has arrived in Gothenburg. After months of mild and rainy weather the freezing cold northern winds let us know that winter is here. For sure.
And I love it.
I love putting on my warmest winter coat and my coziest woolen shawl and step outside to feel the cold grabbing my cheeks and to breathe the fresh air that the cold brings.
You’d think that I would post something warm on a day like this. And we do frequently have warm breakfasts like porridge or scrambled eggs. Especially in the winter. But granola with yoghurt is my “go-to” breakfast all year round because it is both delicious, fast, healthy and versatile. And I just had to share with you the best granola I’ve ever had.
That I ever made.
I’ve always loved müsli and granola of all sorts (except for over-sweetened store-bought kinds) and I’ve always made it with the traditional mix of grains, seeds and nuts. But as I’m trying to adjust my diet to eat less grains I immediately found this recipe super interesting when I came across it on Pinterest a few weeks ago.
It is not that I have anything at all against grains. I’ve just found that I feel better when eating less grains and fast carbs. And that I don’t get as hungry in between meals when sticking to a diet with more proteins, good fats and lots of vegetables.
I’ve tried the chocolate version that Gourmande in the Kitchen posted and it is delicious. I just used raw cacao nibs instead of the suggested bittersweet chocolate.
This time though I wanted to make a more basic granola that can easily be varied with different fruits, berries or other toppings. And this is by far the best granola I’ve ever had. And I can hardly wait until summer when we can have it with fresh berries outside on a sunny day…
But, till then I light candles in the windows and embrace the much longed-for winter.
Enjoy!
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Utskriftsvänligt recept
Printable recipe
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Gluten free and grain free honey granola
makes about 3 cups
1 cup almonds
1 cup walnuts
1 cup cashew nuts
pinch of sea salt
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6 tbsp honey or maple syrup
4 tbsp extra virgin coconut oil
pinch of sea salt
1 tsp powdered vanilla
1 tsp cardamom
1 tsp cinnamon
1/2 cup (40 g) shredded unsweetened coconut
2 tbsp chia seeds
2 tbsp sesame seeds
1) Soak walnuts, almonds and cashew nuts in water with a pinch of salt overnight or for at least 6 hours. Soaking the nuts first removes the enzyme inhibitors, making them easier to digest.
2) Preheat the oven to 95° C (200° F). Drain and rinse the nuts and wipe excess water off using a clean tea towel.
3) Place the nuts in the bowl of a food processor or stand mixer and pulse until just coarsely chopped. If using a stand mixer you might need to help a little by scraping the nuts down the sides a few times.
4) In a sauce pan over low heat melt together the honey, coconut oil and sea salt stirring continually to combine. Add vanilla, cardamom and cinnamon and whisk until well combined.
5) Add the honey mixture to the nuts in the food processor and pulse to combine.
6) Add shredded coconut, chia seeds and sesame seeds to the bowl and pulse again until just until well mixed.
7) Spread the honey nut mixture evenly on a parchment paper on a baking tray and bake for about 4 hours – or until dry, crispy and golden in color.
8) Let the granola cool on the baking tray or leave it in the oven when turned off to dry completely.
Keeps for about a week in an airtight container. I added pistachios and dried pomegranate seeds for color and texture.
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TIPS! If you’re allergic to nuts – the nuts can be replaced with a mix of e.g. sesame seeds, sunflower seeds or pumpkin seeds. Or if for budget reasons (nuts can be quite expensive) you can replace 1/3 or 1/2 of the nuts with sunflower seeds.
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