I love eating granola as they are made up of the nuts and seeds that I like to eat. I have tried many brands of granola but sadly, I have not found one that is not overly sweet. Most brands of granola are loaded with honey, syrup, maltose and sugar, which are all carbs, which will lead to weight gain. People think that eating granola can help with weight loss but they are not aware that they are high in carbs and calories. Before I put any food into my shopping cart, I always check the ingredients and nutritional information printed on the packing, paying special attention to how much carbs and sodium the product has.
Today as I was searching for healthy food recipes, I stumbled upon a recipe for a healthy gourmet cranberry cashew granola. The steps look pretty simple to me and I think I can get most of the ingredients from our local organic shop. What makes me bookmark a particular recipe is that the steps must be easy and the ingredients easily available. But I will tweak this recipe a little by reducing the amount of honey, reducing the dried cranberries and omitting the desiccated coconut. I will probably try out this recipe during the school holidays where the kids can rope in to help.
Ingredients You’ll Need
2 cups Healtheries Healtheries Wholegrain Rice Flakes
3 cups rolled oats
¾ cup Healtheries Bran Flakes or Healtheries Stabilised Wheatgerm
1 cup Healtheries Ground LSA (Ground Linseed, Sunflower Seed, Almond Meal)
1½ cups desiccated coconut
1 cup sunflower seeds
1 cup raw cashew nuts (or other nuts as preferred)
¾ cup honey
1 cup water (or apple juice)
½ cup neutral oil, e.g sunflower or canola.
2 tsp vanilla extract
1 packed cup dried cranberries (150g pkt)
Getting Into It
Preheat oven 150°C fan bake (160°C regular bake).
In a large baking dish combine the rye flakes, rolled oats, LSA, coconut, seeds and nuts (and bran or wheatgerm if using).
In a small saucepan heat honey and juice or water, stirring until honey is dissolved (or microwave for 1 minute). Remove from heat, add oil and vanilla.
Pour liquid mix over dry ingredients, adding about one third at a time and mixing well between each addition. The final mixture will be quite wet and sticky.
Spread mixture out into 2 large roasting trays and bake for 35-40 minutes or until crisp and golden brown, stirring regularly to ensure even cooking.
Remove from the oven and stir in the cranberries.
Storage: Leave to cool before storing in an airtight container. Store for up to a month in a cool, dry place.
Serve with fresh diced fruit and low fat greek yoghurt for a nutrient packed breakfast
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