Last week I mentioned that I had come up with a new recipe for nut-free, grain-free, low-glycemic granola. And today I’m sharing the recipe!
If you’re into sweet things for breakfast, this granola is for you. It’s just sweet enough to curb a pesky sweet tooth, but won’t leave you with a blood sugar crash after the spike. To keep this recipe nut-free, I used a blend of three seeds: sunflower, pumpkin, and sesame. A few spoonfuls of this granola offer a satisfying and nutrient-packed breakfast option served over fresh fruit or yogurt, or a healthy snack if you just want to grab a handful on the go.
Instead of sugar, I used blended pears and stevia with a touch of maple syrup. If even just a little maple syrup is too much sugar for your body to handle, try increasing the stevia to taste. Pears are one of my “secret culinary weapons,” as they pack in great nutrition along with a hefty dose of low-glycemic natural sweetness as well. I love adding them to smoothies, salads and salad dressings, and baked goods in the fall!
I have to be honest with you and tell you that my nut-free experiment has been a little inconsistent. I haven’t completely given them up, but instead have just focused on limiting them each day. But this week, I’ve decided to really commit to the nut-free challenge and go without them 100% to see if I notice any changes in how I feel, digest meals, etc.
If you feel like there is a particular food that might be bothering you (whether it’s gluten, eggs, nuts, soy, or something else), then you must completely eliminate it from your diet in order to see results. It’s best to do this for at least 4 weeks. Even if you’re only eating a very small amount of the food (like 8 almonds in my case), it could still be affecting you negatively. Consistency is key! I haven’t been the best example of this with my nut-free experiment, but this week I intend to turn things around and stay away from the nuts!
That said, if I get a craving for something crunchy and nutty, I’ll be whipping up a batch of this granola again. It’s a perfect replacement for trail mix, not to mention all of the sugary cereals at the grocery store.
For more ideas for nut-free (and egg-free) breakfasts, check out my recent post here. This seed granola is a delicious option! I hope you enjoy it as much as I do.
- 1-1/2 cups raw sunflower seeds, divided use
- ½ cup raw pumpkin seeds
- ½ cup raw sesame seeds
- ½ cup unsweetened shredded coconut
- 1 tablespoon ground cinnamon
- ½ teaspoon sea salt
- 2 medium ripe pears, peeled, cored, and chopped
- 2 tablespoons maple syrup, preferably Grade B
- 2 tablespoons virgin coconut oil
- 40 drops plain liquid stevia
- Preheat the oven to 325ºF. Line 2 baking sheets with parchment paper.
- In a food processor fitted with the steel blade, combine 1 cup of the sunflower seeds with the pumpkin seeds. Process until ground into a coarse meal, about 15-20 seconds. Transfer to a large bowl and stir in the remaining ½ cup sunflower seeds, sesame seeds, shredded coconut, cinnamon, and salt.
- In the now empty food processor, combine the pears, maple syrup, and coconut oil. Process until pureed. Add to the bowl with the seed mixture. Add the stevia. Stir to thoroughly combine all of the ingredients. You will have what looks like a somewhat wet, clumpy dough.
- Divide the mixture between the 2 baking sheets. Spread it out into even layers of small clumps. Bake for about 30 minutes until deeply golden brown and crisp, stirring every 10-12 minutes to ensure even cooking. Cool completely before storing. (Store in glass jars at room temperature for up to 10 days.)