As you know, I’ve been eating a paleo/modified keto diet. Meaning, I’ve been excluding all grains and dairy, and keeping sugars/carbs to a minimum.
As much fun as THAT has been (I jest, I’ve gotten used to it and it’s quite simple to maintain this way of eating once you know how!), I have been getting into Sally Fallon Morell’s work like Nourishing Traditions, and Nourishing Diets, which largely discuss how the preparation of food can dramatically alter the nutritional profile and benefit. For example, raw, unpasteurized dairy from a properly cared for animal is a 10000% different product than that of an overstuffed, hormone-medicated cow. I also am strongly opposed to supporting that industry, so buying locally-sourced products from farms that I am familiar with is the way to go, in my opinion (farmer’s markets FTW).
But I digress. My point is that I’ve been interested lately in reintroducing foods that aren’t technically part of the modern paleo diet, but can still be a part of a well-rounded, balanced way of eating. I banished things like grains and dairy because I was under the general impression that they weren’t good for my body. And that is what I have observed in the past. That was before I fully understood that preparation, quality and sourcing make all the difference.
Full disclosure: I started with making a granola recipe because I LOOOVE granola. I tried it with sprouted oats, but to be honest, I still experienced slight bloating. After some more research, I learned that grains should ideally be soaked AND fermented, before consumption.
However, I know many of you may still be able to incorporate oats into your diet without any problems. I am still going to incorporate this into my diet in small amounts because I f*cking love granola and it would make me quite sad to never eat it again. I’ve come across some granola recipes with fully soaked, fermented, and dehydrated oats; I have yet to muster the desire to go that far with it, but I’ll keep y’all posted.
- 2 c sprouted oats
- 1/3 c coconut oil
- 1/3 c coconut sugar *
- 1/3 c flaked or shredded unsweetened coconut
- 1.5 tsp cinnamon
- 1/2 tsp sea salt
- 1 tsp vanilla
- 2 tsp maca
- 1 c nuts & seeds **
- 1/2 c dried fruit ***
*you can use any sweetener you’d like; I have used monkfruit sweetener to lighten the glycemic load. I’ve also used honey in a pinch or date nectar. Get creative!
** I prefer nuts like walnuts, pecans, and almonds. Pumpkin seeds are delicious and wonderful for you.
*** my favorite dried fruits include tart cherries, blueberries, or cranberries. Trader Joes sells blueberries with no additives (no sugar or anything!!). This is my preference – the fruit is plenty sweet on it’s own. Other good no-sugar-added options include dried apricots, figs, and dates.
- coconut yogurt
- orange marmalade
Preheat oven to 325 F
Throw all ingredients (except the dried fruit!!) in a bowl and mix it up. Spread evenly on a baking sheet and stick in the oven. Stir every 10 min and bake until golden brown (about 20 min, but can go for longer depending on your flavor preferences).
Add the dried fruit & store in mason jar.
Serve with as many goodies as possible.