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WEEKEND WONDER : NUT FREE GRANOLA

Sunday is such a great time to get organised with meals for the week ahead. Granola is a fairly staple item in our pantry not only as a breakfast item but for my little boy, to be sprinkled on top of his yoghurt or popped into a carry about container for an on the go snack.

This week I’ve created a very simple variation of granola without nuts (it still contains seeds), so it’s great for those with allergies or for kids lunch boxes when school goes back if there are nut restrictions in school.

You can use any variation for the ‘puffs’. I’ve used rice puffs as they were on hand however, quinoa puffs are lovely to boost the protein profile of the granola, buckwheat and millet puffs are gorgeous, gluten free options too. A combination of all the puffs is epic!

You’ll notice in the recipe I’ve added the chia and flaxseeds after cooking. This is because their fats are more sensitive to heat and we don’t reap the nutritional benefits from cooking them. Sesame seeds (white or black) and hemp also work beautifully in this recipe and if they are on hand give them a whirl too.

Enjoy the recipe below and don’t be afraid to mix and match for what is on hand in your pantry. J x

NUT FREE GRANOLA

GLUTEN / DAIRY / SUGAR/ NUT FREE : VEGAN

2 cups coconut flakes
4 cups puffed brown rice
1 cup sunflower seeds
1 cup pumpkin seeds
2 tablespoons cinnamon
1 tablespoon nutmeg
1 tablespoon vanilla extract
¼ cup coconut oil, melted
2 tablespoons maple syrup
¼ cup chia seeds
¼ cup linseeds
1 cup organic Turkish apricots, diced
1 cup raisins, currants or sultanas

Preheat oven to 180C and line a large baking tray with greaseproof paper.
Combine coconut, puffed rice, sunflower and pumpkin seeds in a large mixing bowl.
In a small mixing bowl whisk together cinnamon, nutmeg, vanilla, coconut oil and maple then pour liquid ingredients over dry ingredients and stir well to ensure an even coating.
Place in oven for 15minutes. Toss ingredients at 5 minute intervals.
Remove from oven and stir through chia, linseeds, apricots and raisins.
Allow to cool before pouring into an air-tight storage container…or eating of course!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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