Breakfast options are limited with GAPS. I have been working on a granola recipe for a while, and it took me a bit to find a combo I really liked. Here it is. Enjoy!
Favorite Granola
1 c. toasted coconut flakes1 c. sliced almonds
1/2 c. sprouted pumpkin seeds
1/2 c. macadamia nut pieces (pulse in food processor a few times)
2 T. plain gelatin powder
Mix these dry ingredients together in a medium bowl. In a small saucepan over low heat, combine the following until just melted together:
1/4 c. coconut butter
1/4 c. maple syrup or honey
2 t. vanilla extract
1 t. cinnamon powder
1 1/2 t. ginger powder
1/8 t. salt
Juice and zest of 1/2 lemon (or small orange)
Once melted, pour over your dry ingredients mixture and fold in until the nuts are thoroughly coated. Spread evenly onto a large cookie sheet (I use a silicone baking mat as a non-stick surface). Keep clumps no more that 1/4-1/2 in thick. Bake at 300F for 35 minutes until golden brown. Remove promptly. Cool to room temperature (I stick mine in the fridge to cool quickly). Once cooled, break into preferred size pieces and stir in 1/2 c. dried fruit (optional). Makes about 1.5 qt (6 cups) of finished granola.
Coconut Cereal Milk3 c. shredded coconut
4 c. water
Blend in a high speed blender on high for 1 1/2-2 minutes. Pour into a nut milk bag over a 4 c. pyrex and strain. Squeeze the bag and wring it hard to get all the milk out. Pour into a pitcher and refrigerate immediately. Makes 1 qt.
