Happy long weekend people and for those of you whom aren’t as lucky – HAPPY SUPER MONDAY!
This post is snack forward. I eat a lot. Nearly every 2-4 hours. Snacks are a big part of my day because as an entrepreneur (and gluten free at that) – I’m at times gone all day for shoots, meetings, catering etc and can’t always rely on food being accessible or gluten-free. Some of my favourite things to make are simple, usually vegan so they can last a couple of hours not refrigerated and super balanced.
Today I share with you my yummy simple granola that will last in the fridge for up to 4 weeks and is freezer friendly up to 2.5 months.
RBN GLUTEN FREE GRANOLA (Make 4 cups)
(Vegan, GF, DF, Vegetarian)
1/3 cup of dried cherries, raisins or wild blueberries
1/3 cup of raw sunflower seeds
1/2 cup raw pepitas, pecans, walnuts and almonds
1.5 cups gluten free oats (Bobs Red Mill is what I used)
4 tbsps cold pressed, extra virgin coconut oil
6 tbsp raw honey or organic maple syrup
Preheat your oven to 300. Place all seeds and nuts into food proc
essor. Pulse until a med/small chop. Mix in remaining ingredients. Stir thoroughly making sure everything is coated. Spread mix on a baking/cookie sheet (unlined) making sure not too thick of a layer. Gently compact down. Bake for 35-40 minutes until golden brown. Cool down and store in sealed glass jar. Add on top of smoothies, yogurt bowls, salads, as a cereal or just as is! The perfect blend of fats, proteins and sweet. Serving is generally a handful – give or take.
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All the love and sunshine