This delicious paleo granola is perfect for a comforting Autumn breakfast but equally delicious as a snack post workout. You can purchase canned pumpkin puree or use some steamed / baked mashed butternut squash, pumpkin or sweet potato. Top this with a handful of berries and served with almond milk – delicious! If you want to make this low FODMAP use the maple syrup rather than xylitol. You could also reduce the nut intake and switch the ground almonds to quinoa flakes. This recipe comes from my new EBOOK Beat the Bloat: Low FODMAP recipes which provides you with over 40 delicious low FODMAP recipes and plenty of advice in following the diet too.
Difficulty – Easy
Time – 15 minutes preparation, 30 minutes cooking
Serves – 12
What’s good about it?
Using a combination of nuts and seeds provides plenty of protein, healthy fats and fibre to keep your blood sugar balanced through the morning. This will help you feel fuller for longer and avoid energy dips.
- Preheat the oven to 180C, gas mark 4 and line a baking sheet with parchment paper.
- In a large bowl combine the ground almonds, coconut flakes, flaked almonds, seeds and walnuts.
- In a blender, combine the pumpkin, coconut oil, xylitol and cinnamon.
- Add the wet ingredients 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 30 minutes stirring occasionally to prevent burning.
Did you Know?
Information to follow soon.
1 cup ground almonds
180g / 1½ cup sliced / flaked almonds
70g / 1 cup unsweetened coconut flakes
125g / 1 cup mixture of seeds e.g sunflower, sesame and pumpkin
2tbsp flax seed ground
125g / 1 cup walnuts or other nuts, chopped
½ cup / 60g coconut oil melted
2 Tbsp xylitol ground up fine
1tbsp vanilla extract
Pinch of sea salt
115g / ½ cup pumpkin or butternut squash pureed from a can or you can bake in the oven then puree
2 tsp ground cinnamon
Serve with mixed berries and coconut yogurt