Grain-Free Cinnamon Apple Granola
Grain-Free Cinnamon Apple Granola
This grain-free cinnamon apple granola is crunchy, mildly sweet, and infused with flavors of cinnamon and maple. It is so versatile and goes great with yogurt, mascarpone, milk, or simply, as is.
Granola makes a healthy and delicious snack or breakfast addition, but not everyone (myself included) can digest oats properly. That’s where grainless granola comes in! There are many versions that you can make using a variety of nuts, seeds, coconut, dried fruit, etc. The texture can range from finely chopped to larger clusters (which is what I prefer, as you can see from the pictures).
This recipe is my take on grain-free granola. With it being the middle of October, I was inspired by my favorite season and the flavors it brings, including maple, cinnamon, and apple.
Ingredients For Grain-Free Apple Cinnamon Granola:
- pecans
- walnuts
- sunflower seeds
- apple chips (I like to use this recipe)
- maple syrup
- oil (grapeseed, olive, or avocado are all good choices)
- cinnamon
- salt
How to Make Grain-Free Cinnamon Apple Granola
Tips for Making Nuts and Seeds Easier to Digest
If you find that eating nuts and seeds results in bloating or a “heavy” feeling in your gut, here are a few things to consider:
- Serving size – The serving size may be too much for your digestive system, personally. You can reduce the serving size until further healing progresses, and see how you do with slowly increasing it.
- A possible food intolerance – Getting a blood test was a really helpful step toward healing for me. I realized that I was eating things that were making me sick and contributing to my acid reflux symptoms.
- Phytates and lectins – Nuts/seeds contain these both and they bind to nutrients in our bodies. This can put a strain on the gut, especially in people with digestive issues like GERD or IBS.
To make nuts and seeds more digestible and reduce the amounts of phytates and lectins, you can soak them in warm water with salt for several hours beforehand.
How to soak the nuts and seeds in this recipe:
- Dissolve 1 tbsp of salt with enough warm water to cover the nuts and seeds.
- Add the pecans, walnuts, and sunflower seeds to the bowl.
- Soak, uncovered, and on the counter, for at least 7 hours.
- After they are finished soaking, rinse thoroughly and dry completely before roasting. You can dry them by using a dehydrator at 150 F or in the oven using the lowest temperature that it allows. Both of these methods can take anywhere from 12-24 hours.
This is process is TOTALLY optional. But, if you have had issues previously with digesting nuts and seeds, this may be helpful! Plus, this process results in a light-tasting and crispy texture, so that part doesn’t hurt either. 😉
[tasty-recipe id=”1878″]
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Disclosures:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This recipe was created following the guidelines of the Fast Tract Diet; a protocol I’ve used to personally help greatly reduce my GERD and chronic acid reflux symptoms. Keep in mind that a food one person may be able to tolerate, another may have trouble tolerating. Adjust recipes according to what fits your individual health and dietary needs.