Several months ago our son went on a gluten, dairy, cashew, sugar, peanut, and egg-free diet.
My friend described it as the cardboard and bacon diet.
We did it and it was successful. We were able to identify that peanuts, cashews, and eggs were a non-issue.
We rejoice in that as we continue to encourage him to eat gluten free and as low-sugar as possible.
One recipe we loved was our crock pot granola that was healthy but with extra tweaks it has become nourishing and easily gluten-free.
Here's the gluten-free crock pot granola we're eating these days adapted from Stacy Makes Cents.
Nourishing Gluten-Free Crock Pot Granola
- 5 C of soaked and dried gluten free oats
- 1/2 C ground golden flax seeds
- 3/4 C butter (or coconut oil)
- 3/4 C honey (or learn how to substitute with xylitol or stevia for a sugar free version)
- 2 Tbsp vanilla extract
- 2 Tbsp cinnamon
- 1 1/2 C unsweetened, shredded coconut
- 1 C chopped crispy nuts of choice (we like pecans)
- 1 1/2 C raisins
Turn crock pot on high and allow to warm up. Melt butter or coconut oil in the crock pot. Mix in honey or dry sweetener and water. Allow to dissolve. Stir in vanilla.
Mix in oats, flaxseed, coconut, and nuts. Stir thoroughly.
Place lid slightly ajar on the crock pot to allow steam to vent.
Cook in crock pot on high 1 1/2 to 2 hours until oats are golden brown, stirring frequently.
After granola is finished add raisins and stir.
Allow to cool and transfer to storage containers.
This gluten-free crock pot granola is great with a splash of milk and its a fabulous addition to homemade yogurt.
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