Nutola – GF DF meusli/granola

January 18, 2017
Lyndall McAlpine

Packages cereals (including muesli) can be full of sugar and most are made from grains containing gluten and (unless organic) definitely pesticides that will play havoc to your body including killing good gut bacteria.

I love this grain free, gluten free, low sugar, low GI and nutrient rich “nutola” breakfast, I make it in the dehydrator but you can use your oven.

  • 1 cup whole organic flax seeds
  • 1/2 cup raw sunflower seeds
  • ½ cup pumpkin seeds
  • 2 cups organic nuts of choice
  • 1/2 cup coconut flakes
  • 1 cup organic rolled oats (optional)
  • 1⁄4 teaspoon unrefined sea salt
  • 2 tablespoon cinnamon
  • 1 tspn nutmeg
  • 1 tsp cardamon
  • 1-2 cups pumpkin cubed
  • 1⁄2 cup pitted medjool dates – (optional – I actually even skip the dates these days)
  • 1-2 cups of water

Preparation:

  1. Soak the nuts and sunflower seeds only in clean water in fridge overnight.
  2. The next day, drain them using a colander and rinse them well, leave to drain
  3. Simmer pumpkin in enough filtered water to cover
  4. Once tender turn off heat, add dates and let sit for a while to soften
  5. Blend pumpkin, dates, pumpkin water and spices.
  6. Add extra water if needed to make a thick creamy texture
  7. Put batches of the nuts & seeds into a food processor & chop to your liking.
  8. Put nuts, seeds, oats (if using) and coconut into a large bowl and mix together
  9. Add the pumpkin/date syrup to the nuts and seeds mixture, using 
your hands to mix & squeeze well. This will extract any extra oil from the nuts.
  10. Spread the mixture onto dehydrator sheets & dry at 120 degrees for 24-48 hours or a 100c oven for 3-4 hours depending on the “crunchiness” you want. 
 Stir a couple times during the baking time if using oven
  11. Store in a glass jar or bowl with a tight lid for up to 2 weeks.

 

Adapted from Sanoviv Medical Institute where I spent an amazing 7 days “being healthy”

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