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Paleo Parents’ Grain Free Granola

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It’s nice to have original blog posts and recipes, but I got to thinking about that.  Perhaps blogging is really just about getting good ideas more exposure.  And this granola from Paleo Parents is more than a great idea!  It has become a staple in our house!

The granola recipe I’m going to share is from Paleo Parents, and it really is super, duper delicious.  My kids devour it, and my husband swears I add some sort of grain. I found this granola recipe early in our eating transition, and I have never had the need to look for or try another.   If anyone tries this, too, I’d love to hear a comparison to other recipes out there.

I repeat, this is NOT my recipe.  It is from Paleo Parents, but it is so good, I want to share the word!  Drawing on my experience in making the recipe:

  • I have used both large flaked coconut and finely flaked coconut.  Both good.
  • I use the food processor to grind the macadamia nuts and walnuts very finely.
  • I have used all kinds of different nuts, rather than macadamia and walnuts, and all are good.
  • I usually use raisins, not cranberries.
  • I put the dates in my food processor and grind them up in there.
  • When I make it, it doesn’t seem to need the whole recommended cooking time.  It is better taken out when barely even just lightly brown.  SO WATCH IT CLOSELY!!  Set out to cool before putting it into storage.  By doing this, you’ll get clusters in your granola!

Lastly, I almost always double the recipe.

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Paleo Parents’ Grain-Free Granola Recipe

Ingredients

  • 1 1/2 C sliced almonds
  • 1 1/2 C unsweetened coconut flakes
  • 1 C walnuts, finely chopped or pureed
  • 1 C macadamia nuts, finely chopped or pureed
  • 1 C dried cranberries
  • 1/2 C fresh dates, diced
  • 1/2 C coconut oil, melted
  • 1/3 C honey
  • 2 tsp cinnamon

Instructions:

So gather those granola ingredients together and head on over to get the instructions at Paleo Parents.  The super fun and kid-friendly instructions are there along with the cutest photos!  Please head on over to Paleo Parents website to check out all their awesome recipes and information!  You will enjoy it immensely!!!

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You may also be interested in:  Grain-Free Breakfast Ideas, Grain-Free Waffles, and Grain-Free Pancakes
Posts in the Draft Bin:  Spontaneous posts until all guests return from whence they came.  However, I’m formulating a list of FODMAPS that are GAPS legal for myself that I look forward to sharing.

Balsamic Glazed Beet Salad

Beet saladThis is our favorite salad.

Cooking the beets and reducing the balsamic vinegar are steps that consume time.  To save a bit of time, you can prepare the beets one day, peel them, store them covered in the fridge, and then use them on another day to make the salad.  Sometimes, I’ll just make up a bunch of beets, eat some sprinkled with salt and pepper for supper, and then a couple of days later, I’ll use up more beets to make the salad.  They peel easiest when they are warm, but I have peeled lots of beets cold from the fridge, and they do fine, too.  We also eat the glazed beets as leftovers.

Life is about legitimate shortcuts.

Beets are very red.  Caution with your clothes, apron, or favorite cutting board.

(For special diets like SCD and GAPS, the balsamic vinegar must not have anything in it at all except vinegar.)

Balsamic Beet Salad

Ingredients:

Beets, 2-3 large or 4-6 small
Greens of choice (beet greens, arugula, spinach, Swiss chard, endive, kale, a mixture, etc)
3/4-1 cup of balsamic vinegar
1/4 cup of honey
1/4 cup of olive oil
1/4 teaspoon salt
Pepper, a dash or two
1/4 cup of nuts of choice, coarsely chopped (almonds or walnuts are great), more or less
1/4 cup of raisins, more or less depending on how many people you are serving
Optional:  Chevre cheese, if you’re not on dietary restrictions.  You could also toss in some cut grapes, blueberries, or sliced strawberries.  Sauerkraut on top tastes great!

Prepare Beets:
Either roast them in the oven or boil them covered in water.  Both are good methods.  Roasting provides a more complex, sweet flavor and nice texture to the beets, but they are more difficult to peel due to the “caramel” layer that forms just under the skin.  Boiling allows the skins to be slipped off very easily, but the flavor and texture is not as fine as roasting.  However, both methods work well, and we like both of them fine.  Often, it depends on which is easier that day, the oven or the stove.  If your beets are huge, they take a long time to cook.  That’s why I often make them ahead of time.

  • Roasting:  Preheat oven to 375 degrees F (190 degrees C).  Cut off leaves and root end of beet.  Rinse.  Pat dry.  Place on baking sheet.  You may wrap them in foil if you’d like.  You may even place all of them together in one foil wrapping.  I don’t because it’s one more step, but you can.  Bake until they are fork tender, about an hour, depending on size.  Large beets may take much longer!  Remove from oven.  Allow to cool.  Use your hands/fingers to rub/peel off the beet skin and any stem you didn’t get off.  Use a knife if you prefer.
  • Boiling:  Cut off leaves and root end of beet.  Rinse.  Place in a pot of water, enough to cover all beets.  Bring water to a boil.  Boil the beets until they are fork tender, about 40 minutes to an hour, or longer if they are huge.  Remove from heat.  Pour off water.  Allow beets to cool.  You may run cold water over them if you want.  Use your hands/fingers to rub/peel off the beet skin and remaining stem.

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Slice beets as thick as you want.  Or make into wedges.  Or dice into medium, half-inch sized cubes.  Set aside in a bowl that will tolerate heat.

Prepare Greens:

Rinse desired greens and dry as well as you can.   Place in a bowl that will tolerate heat.  Use kitchen shears to cut greens into small, bite-sized pieces.  Set aside.

You can clean, remove stems, and use the beet greens at the top of the beet, too!  Very nutrient dense!wpid-IMAG0671.jpg

Prepare Dressing:

In a large skillet, pour balsamic vinegar and honey together.  Whisk together well.  Bring to a boil and reduce heat to simmer.  Continue heating until the mixture thickens up, to about the consistency of a syrup.  Depending on your brand of balsamic, this can take some extra wpid-IMAG0668.jpgtime.  When reduced, add in the olive oil and whisk well.  Add salt and some pepper shakes.  Whisk well.  Add beets carefully to the hot mixture.  Allow the beets to heat through and be thoroughly covered in dressing.  Remove beets to a bowl that tolerates heat and set aside.

Use some of the still very hot leftover dressing to pour over the greens to wilt them just a little, if you’d like.  You may not need all of it, depending on how many greens you had or how many beets you had.  You sure don’t want your greens swimming!!!

Toss well to coat.

Put Salad Together:

Add beets to top of salad.  Add some raisins and chopped nuts on top.  Add other items as you enjoy them–fruit or sauerkraut.

Family “gustar” report:

My husband and I love this salad!  My kids pick at it.  My mother-in-law and father-in-law liked it so much, my MIL asked me to write down the recipe for her.
Here is the GAPS page which lists balsamic:  http://gapsdiet.com/The_Diet.html

Have a great day!

Terri

In the draft bin:  More Metametrix, GAPS Intro Stage 2 update