A grain-free diet is becoming increasingly popular. It’s common to also be dairy-, soy- and refined sugar-free. Some make the full leap to the Paleolithic diet. There are dozens of reasons why people hop on this wagon: autoimmune disease, autism, mental health, fitness goals—the list goes on. Recently, I told my story about a health battle and my decision to go grain-free, as well as my commitment to raise my daughter the same way.
Coming from a classically trained chef, former pastry chef and bread-lover, going grain-free sometimes has its disadvantages. I’ve been restricting gluten from my diet for years now. But going-grain free is one step further and I found myself missing certain items. The hardest to give up at first were the gluten-free breads and pastas that had already found a permanent spot in my pantry. While experimenting with grain-free baking is as thrilling as “regular” baking, it does tend to exclude familiar tastes and textures.
I began to think of staples I could create, make at home and have on hand. “Granola!” I thought to myself, knowing a good granola doesn’t last long in my house. There are a few grain-free granolas on the market out there today that are excellent, but they are hard to find. Also, granola is always something I suggest people make at home, as you can customize it to your liking and add ingredients that benefit you and your personal condition.
Photo by Malorie Davis
This is the recipe I created and find myself recreating again and again. The recipe makes a brown-bag full and I breeze through every batch. It pairs nicely with almond milk, or your choice of yogurt and fruit. I even enjoy it as a snack on its own, or on top of almond milk ice cream. Mine includes chocolate, because I’m a chocoholic. You can substitute berries, if you’d like. It’s also loaded with healthful nuts and seeds, which always makes me feel my best. Try this one or make your own version. Either way, it’s a healthful and simple homemade recipe you can keep going back to.
Photo by Malorie Davis
• 1 cup sunflower seeds
• 2 tablespoons chia seeds
• 1 cup chopped walnuts
• 1 cup coconut flakes
• 1/2 cup Enjoy Life chocolate chips
• 2 teaspoons cinnamon powder
• 1/3 cup raw honey
• 1/2 teaspoon salt
• 1/4 cup ground flax seeds
1. Preheat your oven to 350 degrees.
2. Toss ingredients in a bowl to thoroughly combine. Make sure the honey is distributed evenly.
3. Spread out the mixture on a baking sheet in a thin layer.
4. Bake for 10 minutes, or until coconut flakes begin to slightly brown.
5. To store, this will keep in a brown bag or glass jar for several weeks.
Malorie Davis is a classically trained chef, holistic nutrition counselor, wife and mother. She created the True American Diet and has a passion for natural homemaking. Malorie offers up recipes and nutrition tips on her new blog, Malorie Davis Nutrition, as well as online nutrition counseling services.
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