It’s been so long since I’ve done a blog post I was a little worried that I’d forgotten how! I’m finding it easier time-wise to post quickly in “real time”, on Instagram Stories and on my Gluten Free Zen Facebook page.
I do love to blog though and I like that I have a place to reference recipes and share my favorites with all of you. I’ve made a pact with myself to try to figure out how to balance life a bit better and to focus more on the things I love to do like cooking, baking, and blogging.
Spring and summer months are the best for natural light photography so I should be taking advantage of it. Not to mention the beauty of all the fresh fruits, summer desserts, and outdoor cooking that are headed onto the scene.
Hope you are doing well! We’ll catch up more on my next post and as always you can pop over to Instagram and Facebook to visit too. I do a lot of health research and reading and like to post articles on my FB page that may be of interest to you. On Instagram, I’m more loosey goosey and you can see and hear me in real time, see what I’m up to, and cook with me. As always, I only do this for fun. No earnings involved, I just have a love of wanting to teach people about healthier choices and alternative ideas about life, food, and overall health.
See you soon!
~ April xo
Nut & Groat Granola
*Makes about 3 cups
1 Cup of Organic Gluten Free Rolled Oats
1/2 Cup of Organic Buckwheat Groats
1/4 Cup of Organic Raw Sunflower Seeds
1/4 Cup of Organic Raw Pumpkin Seeds
1/4 Cup of Organic Roasted & Salted Cashews
1 Cup of Organic Unsweetened Coconut Flakes
1 teaspoon of Organic Ceylon Cinnamon
Couple Pinches of Sea Salt
Contents of 1 Vanilla Bean Pod
2 Tablespoons of Avocado Oil
3 Tablespoons of Pure Maple Syrup
3/4 Cup of Organic Montmorency Dried Cherries, chopped
Preheat oven to 375 degrees.
Stir together the oats, groats, seeds, and cashews. Add the cinnamon, sea salt, and vanilla bean pod and stir well. Add the oil and syrup and stir until ingredients are evenly coated.
Spread onto a parchment covered baking sheet and bake in 5 minute increments, stirring between each. Once it starts to lightly brown, keep your eye on it because it will quickly burn. You want it to be browned evenly, then remove from oven to cool. About 12 minutes or so in a convection oven. It will crisp more upon cooling. Toss in the chopped cherries.
Serve with non dairy yogurt or non dairy milk, as a post workout snack, car snack, hiking snack. Anything goes!