This granola is a filling and hearty breakfast that can be enjoyed on a Candida program. Serve it with freshly-blended cashew milk. It has a sweet and toasty, satisfying crunch.
Pecan Pie Granola can be made gluten-free by substituting the barley, spelt and oats for gluten-free rolled grains, and trading the wheatgerm for ground almonds or coconut.
Preheat oven to 300 degrees F.
In a large bowl, combine 1/2 cup each of:
- Rolled Barley
- Rolled Oats
- Rolled Spelt
- Cashew pieces
- Slivered Almonds
- Sunflower Seeds
- Pecan pieces
- Shredded Unsweetened Coconut
- ¼ cup Bee Pollen granules
- ¼ cup cacao nibs (optional, for those who like bitter chocolate)
Mix the above ingredients. In a separate bowl, combine and mix the following spices:
- 1 tsp. Nutmeg
- 1 tsp. Allspice
- 1 tsp. Clove
- 2 tbsps. Cinnamon
- 1/8 tsp. stevia extract powder
- ½ tsp. sea salt
Add the mixed spices to the grains and stir gently. Combine the following ingredients in a small pot on the lowest heat (just enough to melt the coconut oil).
- 1 tsp. Vanilla extract
- 1 tsp. Almond extract
- Small (160ml or 5oz) can of coconut milk
- 4 tbsp. coconut oil
Once melted, pour over the grains and spices and mix it all together thoroughly with a large spoon or clean hands.
Spread the granola over a baking sheet and place in the oven for 40-50 minutes, stirring every 10 minutes or so to prevent it from browning excessively. Remove the hot granola from the oven and allow to cool on baking sheet. Store in an airtight container once completely cool, at room temperature. Makes 5 cups or 20 servings.
* Recipe by Kalyn Byrne 2013