Nut & Groat Granola

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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.

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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.

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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.

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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!

 

Wild Blueberry Banana Buckwheat Muffins

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IMG_0215[1]Well, it appears as if my camera issues are beyond my expertise. Really irritating. I’ve cleaned it, oiled it, and fiddled with all of the doo dads…and it still won’t take pictures. I’ve fixed it twice in the past, but I guess the inevitable has finally happened. I will have to pay someone a ridiculous amount of money to take my camera for a ridiculous period of time to get it back into shape. So until my camera is returned to me, I will have to live (and so will you) with pictures from my iPhone.

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Now that we’ve all come to grips with that…

I’ll give  you yet another reason why I love New Hampshire. It is full of quaint beautiful towns, as you’ve seen in my previous posts. And with quaint beautiful towns, come really interesting local and neighboring state goodies. The shops are full of locally made crafts, jewelry, homemade jams and jellies, maple syrup, goat’s milk caramel, local milk, eggs, cheese, and cream, furniture, hand-made soaps, lotions, candles, pottery, quilts, scarves…I could go on and on. I love that I can support my local community as well as the neighboring New England states when I shop. New England takes pride in its communities. You can see that by how beautifully the towns are maintained and decorated, by the genuine kindness of the people that inhabit them, and by the support that is given to local craftsmen, jewelers, and other crafting gurus.

While my mom and son were here visiting and we were out exploring, they wanted to check out a cheese shop in Brattleboro, Vermont. Something I don’t get all that excited about, because of course, if I ate the amount of cheese they consumed while perusing the cheese shop, I wouldn’t want to get out of bed for at least the following three days. But, as with most of the quaint shops in New England, there were plenty of other goodies for me to see.

This little 7 ounce jar of Wild Maine Blueberries (touted The Caviar of Maine), has added its delectable flavor to our  pancakes and the muffins I made this morning. It went a long way. It’s just beautiful, little blueberries in white grape juice. Nothing freaky added and no artificial sweeteners. Yum!

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I’m on a buckwheat and coconut oil kick. Have you done your research on both? The benefits of coconut oil are particularly amazing to me. If you haven’t already watched this video on the benefits of coconut oil for Alzheimer’s disease, please do so. It will leave you in awe. Truly amazing.

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According to organicfacts.net, coconut oil has all kinds of benefits. “The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial and soothing properties.” Crazy, huh? And so simple to add to your diet.

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Did you know that buckwheat is a fruit seed? It’s related to rhubarb and sorrel. That of course, makes it gluten-free and a fantastic substitute if you and certain grains don’t get along. Not only can you bake with it, but you can eat it as a porridge as well. Something I wasn’t aware of until I researched the benefits.

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(buckwheat seed photo courtesy of smallbites.andybellatti.com)

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But there are also some other very interesting benefits of buckwheat. It’s high in manganese, magnesium, copper, and zinc. It also contains all 8 essential amino acids. It’s high in fiber and studies have shown that it slows down the rate of glucose absorption making it a healthy choice for people with diabetes and blood sugar issues. It has been shown to have significant cardiovascular benefits for post menopausal women, it helps prevent gall stones, breast cancer, and when you combine the whole “grain” benefits of buckwheat and fish oil, it’s been shown to be highly protective against childhood asthma.

When everyone decided that carbs and fats were bad for us and mass quantities of protein or even just living off of vegetables and raw foods were good, we didn’t take into consideration the benefits of certain grains and seeds and fats that would be missing from our diets. Carbs and many fats are not bad for you, in fact, according to the information above, they can be very beneficial.

Combine the benefits of buckwheat, coconut oil, a little protein, the benefits of banana (vitamin A, iron, phosphorous, potassium, high fiber), the benefits of blueberries (high in fiber, the highest in any fruit in antioxidants, and 1/4 of your daily need of vitamin C), and you have a pretty tasty and pretty healthy muffin. You could probably even replace the brown sugar with a grated apple or applesauce.

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Wild Blueberry Banana Buckwheat Muffins

Preheat convection oven to 350°

3 organic free range eggs

2 overripe organic bananas

3 Tablespoons wild blueberries

1 Cup dark brown sugar, packed

1/2 Cup organic coconut oil, melted

2 teaspoons pure vanilla extract

1/4 teaspoon organic cinnamon

1 1/2 Cups Mama’s All Purpose Almond Flour

1/2 Cup buckwheat flour

1 teaspoon baking powder

1/8 teaspoon xanthan gum

1/2 teaspoon kosher salt

Lightly mash the bananas ( I like mine chunky) in a medium bowl. Add the eggs, sugar, coconut oil, vanilla, cinnamon, and blueberries.

In another bowl add the flours, baking powder, xanthan gum, and salt. Whisk. Add wet ingredients to dry ingredients and fold with a spatula carefully until fully combined.

Fill muffin papers almost to the top.

Bake at 350 degrees for 23-25 minutes. Makes 12 muffins.