This homemade granola recipe has a Middle Eastern twist, featuring pistachios, pomegranate, currants, and rosewater .

Even healthified granola recipes tend to stick to the basic flavor combinations, so it’s extra delightful to nosh on this recipe, which surprises the palate with flavors you normally don’t associate with granola (think: floral). And homemade granola is ideal if you’re a control freak (like me). It allows you to monitor what goes into the mix, from the choice of sweetener and fat to the variety of add-ins.

Enjoy it by the handful or pair it with homemade lavender rose almond milk, which takes the experience to a whole new level and will validate your gourmet baking chops.

Before you make this recipe, consider preparing a homemade version of rose water. Sure, you could buy some, but don’t homemade ingredients always feel and taste more authentic and satisfying?

Middle Eastern-Inspired Homemade Granola Recipe

Serves six

Ingredients

• 3 cups gluten-free rolled oats
• ½ cup sesame seeds
• ½ cup sunflower seeds
• 1 cup raw almonds, chopped
• ½ cup coconut palm sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¾ cup unsweetened applesauce
• ¼ cup maple syrup
• 2 tablespoons olive oil
• 2 tablespoons pomegranate molasses
• ¾ cup pistachios, chopped
• ¾ cup dried sour cherries
• ½ cup currants
• 2 teaspoons rosewater

Directions

Preheat oven to 300 degrees Fahrenheit.

In a large bowl, combine the oats, seeds, almonds, coconut palm sugar, cinnamon, and ginger.

In a small bowl, whisk together the applesauce, maple syrup, olive oil, and pomegranate molasses. Pour the wet mixture into the oat mixture bowl. Use clean hands or a spatula to massage or fold the wet ingredients into the dry ingredients until evenly distributed.

Transfer the granola to a parchment-paper-lined baking sheet. Spread the granola so that it makes for an even layer. Place the baking sheet into the oven for 50 minutes, or until the granola is lightly golden-brown. Stir the granola every 15 minutes while it bakes.

Remove the granola from the oven and let cool for 30 minutes. Lastly, add in the pistachios, sour cherries, currants, and rosewater. Stir until the add-ins are evenly dispersed throughout the granola mixture. Let cool to room temperature before storing in an airtight container.

Enjoy!

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The post Middle-Eastern-Inspired Granola with Pomegranate Molasses and Pistachios appeared first on EcoSalon.

Nothing gets you up and moving in the morning like this crunchy and delicious bowl of granola! This super healthy grain-free, sugar-free and dairy-free granola recipe is packed with the natural goodness and protein of nuts and seeds and the blood sugar balancing properties of cinnamon – guaranteed to keep you going until lunch time. 

Vegan Sweet Potato Granola Recipe

Ingredients:

1 cup ground almonds
1½ cup sliced almonds
1 cup chia seeds
1 cup unsweetened coconut flakes
½ cup pumpkin seeds
½ cup sunflower seeds
2 tbsp sesame seeds
2 tbsp flaxseed ground
1 cup pecans, chopped
½ cup / 60g coconut oil melted
1 tbsp vanilla extract
Pinch of sea salt
1 cup sweet potato puree
2 tsp ground cinnamon

Sweet Potato Pure

4 sweet potatoes, peeled and roughly chopped
2 tablespoons olive oil
Pinch of salt

Directions

Sweet Potato Puree

Preheat oven to 200°C / 400°F.

Rub the sweet potato chunks with olive oil and salt. Bake in the oven until tender – about 30-35 minutes.

Once cooked purée with a stick/hand blender (or mash well by hand) and leave to cool.

Once cool, store in one-cup batches in the freezer (in zip-lock bags or containers).

Granola

Preheat the oven to 180C, 350 F.

Line a baking tray with parchment paper/ baking sheet.

In a large bowl combine coconut flakes, almonds, nuts and seeds. In a blender, combine the sweet potato puree, coconut oil and cinnamon. Add the puree 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 40 minutes stirring occasionally to prevent burning.

Serve with coconut milk or almond milk and toppings of:

•   Grated apple and cinnamon

•   Nut butter and berries

•   Berries and coconut yoghurt

Angelique Panagos Dip ION, FdSc,  Mbant, CNHC

Her approach is hands-on and personal. On booking your consultation she will ask you to complete a questionnaire, which is to be returned for preliminary analysis before the initial consultation. During the initial consultation (lasting one hour), she will take a detailed case history, building on the information from the questionnaire, alongside clinic tests where appropriate.  Using this information, she will work together to agree on a programme for you to follow. The programme will work to enhance the systems in the body, such as digestive function, strengthening the immune system, balancing blood sugar levels and helping the body’s natural detoxification pathways.During this consultation she may also discuss the need for functional laboratory tests to fully investigate the underlying causes of your displaying symptoms, as well as the use of supplements if needed

As a nutritional therapist Angelique provides expert advice to enable you to make the lifestyle changes and consume the foods and nutrients required to help you optimize your metabolism and promote wellbeing and quality of life.

The post Vegan Sweet Potato Granola Recipe: Healthy ‘Refined Sugar-Free’ Breakfast to Beat the Slump appeared first on EcoSalon.

Granola is one of those “health” foods that can be quite misleading. While some brands seem virtuous with their organic labels and promise of only natural ingredients, they are still quite heavy due to all the oils, syrups, and sugars. And while some of their ingredients, such as oats, nuts, and dried fruits are in and of themselves nutritious, their calories can add up and ultimately leave you feeling weighed down. That’s why I put together a straightforward homemade granola recipe that keeps the bulk at bay but still provides the crunch and flavor.

Let’s take a popular brand of granola – Nature’s Path’s Hemp Plus Granola – and analyze its nutritional facts. The granola contains rolled oats, evaporated cane juice, soy oil, brown rice flour, flax seeds, hemp seeds, oat syrup solids, sea salt, and molasses. While the ingredient list is relatively short and completely organic, there are some reasons for concern. In one serving size – 3/4 cup — there are 260 calories, 90 fat calories 10 grams of fat, 10 grams of sugar, and 36 grams of carbohydrates. The fat and sugar grams are high in such a small serving and even more alarming is the source of the sweetness. Cane juice, brown rice flour, oat syrup solids, and molasses are not the kind of ingredients that scream wholefood. They’re sweeteners and flavor enhancers that do little in the line of nutritional benefit. Also cause for concern is soy oil. Soy oil is high in linoleic acid, also known as omega 6, which is detrimental to your health since it tips the omega-6:omega-3 ratio in favor of the far more common and easily accessible omega-6. This imbalance leads to inflammation, cardiovascular disease, and brain disorders.

The following recipe for homemade granola uses rolled oats, almonds, and apricots as well as maple syrup, a sweetener that doesn’t overwhelm your blood sugar levels, and safflower oil, a fat the includes a healthy balance of omega-3 and omega-6 essential fatty acids. The safflower oil can also sustain baking temperatures and has a subtle taste that lets the other ingredients shine through instead.

Homemade Almond Apricot Granola

Makes about 3 cups

Ingredients:

• 2.5 cups rolled oats
• 1/2 cup dried apricots, chopped
• 1/2 cup almonds, chopped
• 1/2 cup dried coconut flakes
• 2 tablespoons safflower oil
• 5 tablespoons maple syrup
• 1/4 teaspoon sea salt

Directions:

Preheat oven to 300 degrees Fahrenheit. Mix together the oats, apricots, almonds, and coconut in a large bowl. Set aside. In a saucepan over high heat, combine the maple syrup with the oil. Whisk and then bring to a boil. Once the bubbles have covered the surface of the mixture remove from heat and pour into the oat mixture. Using a spatula, mix the granola until all is evenly covered. Add the salt and mix again. Spread granola on parchment-paper-lined baking dish. Cook in the oven for 10 minutes. After 10 minutes, mix and re-spread the mixture on the baking dish and pop back into the oven for another 5 minutes. When finished, the granola should be lightly browned. Let sit at room temperature until it cools.

Photo Credit: SweetOnVeg, GlowKitchen

The post Nutritional Breakdown: DIY Granola Recipe appeared first on EcoSalon.

I read about Soup Swaps here on EcoSalon and I fell in love with the idea. Then I realized, I’d already been involved in one: a D.I.Y. Food Swap. A friend of mine is a nutritionist and with the arrival of a new baby, she is particularly interested in eating healthy food. She suggested that we swap some items from our D.I.Y. pantries. I received homemade organic chicken stock that she had made from Prather Ranch chicken in exchange for organic farmers’ market tomatoes I’d canned. We’ve also discussed exchanging homemade granola and fig jam.

This type of trading is perfect – and perfect for the holidays and their abundance. Because I’d spent so much time canning tomatoes, I hadn’t had time to make any stock. But now my pantry was looking better, and we were both feeling healthy and resting easy knowing that our kitchen food supplies came from local, organic sources. Plus, it tastes so much better. I cooked up some dried cannellini beans using the chicken stock that were out of this world. I’m sure in large part my pleasure eating those beans was knowing my friend was a part of the process.

As suggested in the soup swapping guide, it’s not so much about the soup – it’s about forming a community through homemade food. I highly recommend a D.I.Y. Food Swap, as a natural extension of the soup swap idea.

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