Friday, April 29, 2016

Grain Free Banana Bread Granola (AIP friendly)

One component of healing from my concussion has been reducing inflammation through dietary changes. I found the autoimmune paleo diet/protocol has been a wealth of information and recipes for still eating well but keeping any inflammation to a minimum. Since I don't actually have an autoimmune disease I have more flexibility in my food choices (chocolate, i love you) but overall it has been transformative for our family. Andy has been struggling with gut and allergy issues for a while and we decided to do it together. So far, I've been able to tolerate adding a few grains back here and there, but he's seen so much success with how he feels that he'll be mostly off grains for the foreseeable future.

This granola is quick to put together and freakin' delicious!



Grain-Free Banana Bread Granola

Adapted from AutoImmune Paleo

2 cups unsweetened coconut flakes or shards
2/3 cup dried fruit of choice (raisins or cranberries)
1/2 cup nuts of choice (walnuts, pecans, etc.)
2 medium ripe bananas
2 tbsp. melted coconut oil
1  tsp. cinnamon (or to taste)
1/4 tsp. sea salt (or to taste)

Optional Step the day before: Soak and dehydrate the nuts prior to making granola. Good if your digestion is iffy.

1. Preheat oven to 300F. Grease a pan with coconut oil (or use parchment paper)
2. Stir together coconut flakes, dried fruit, and soaked nuts in a mixing bowl.
3. In another bowl, mash the banana until soft. Add the coconut oil, salt, and spices.
4. Pour the banana mixture into the dry mixture and stir until well coated and combined.
5. Spread the mixture evenly onto your pan.
6. Bake for 45 minutes, stirring halfway through. The coconut should get delightfully crispy.
7. Let cool, break up into granola-sized pieces and store in an airtight container.

Enjoy!





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