Medicinal Gluten Free Granola-Turmeric Cinnamon, Date, Cacao, Elderberry.

May 31, 2017

 

 

Turmeric, my go to nutrient at the moment as I fight off a possible viral infection.  I've been using it in many of my recipes recently including golden mylk, Dahl, chia pots, raw salads, and now have managed to sneak it in to my granola regime.  The active ingredient of turmeric is curcumin which contains potent antioxidants and anti-inflammatory properties.  It is adaptogenic, thermogenic, aids digestion, and promotes healthy liver, immune, and joint function.  It is also undergoing many clinical trials to examine its neuro-protective properties for use in Alzheimer and dementia treatments.  With so many benefits its a great spice to add to your diet every day to increase the nutrient density.  This recipe uses sticky dates which produces a nice clustered granola and I've added in some immune boosting anti viral elderberries for an extra antioxidant boost.  You could also use golden berries.  Its full of good fats and protein to help stabilise your blood sugar levels throughout the day.  You can also snack on it instead of reaching for that mid morning or afternoon coffee.

 

Recipe:

 

1 cup GF oats

1 cup toasted coconut chips

1 cup sliced toasted almonds 

1/2 cup pecans

1/2 cup mixed seeds (pumpkin, sesame, sunflower, flax, chia, hemp)

2 TBSP extra virgin olive oil

1 tsp organic turmeric powder

1/2 tsp grated nutmeg

1/4 tsp sea salt

1/2 vanilla pod (seeds scraped.)

1/4 cup coconut oil

1 TBSP maple syrup

7 small squishy  pitted dates

1 TBSP dried elderberries

1 TBSP cacao nibs

 

Method:

 

Preheat oven to 160 degrees.

 

Combine all dry ingredients in a bowl and mix.

Heat gently the coconut oil, maple syrup, vanilla seeds and dates and stir well so that the dates are well combined and start to break up. alternatively if the coconut oil is liquid already combine in a blender to form a paste.

 

Mix the paste in to the dry mixture and add the olive oil to finish. if the mixture is too dry add more olive oil or coconut oil.

 

Spread mixture on to a baking tray and bake for 15-25 mins checking regularly so as not to burn.

 

Allow it to cool completely before transferring to allow the clusters to form and place in an airtight glass container.

 

 

 

 

 

 

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