Based in Sydney, Australia, Foundry is a blog by Rebecca Thao. Her posts explore modern architecture through photos and quotes by influential architects, engineers, and artists.

Best ever sugar and gluten-free nutty granola

Best ever sugar and gluten-free nutty granola

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I don’t eat a ton of granola, but when I do, it’s always homemade.

What’s great about making granola at home is that it’s as easy and uncomplicated as it gets.

I can’t think of another type of recipe that you can whip together so quickly, with just a handful of ingredients, that gives you so much leeway in terms of modifications and swaps, that will still leave you with a final product that winds up so good!

Today I’m sharing a sugar and gluten-free version of granola, that is naturally sweetened with both liquid and powdered monk fruit. 

You can feel free to follow it as is, or use it as a general guide and make modifications wherever necessary to suit what you have on hand in your own pantry.

Best Ever Sugar and Gluten Free Nutty Granola

Prep Time: 15 minutes | Cook Time: 30-40 minutes | Yields: approximately one litre

Ingredients

  • 1/3 cup sugar-free liquid sweetener (I like to use Lakanto Maple Flavored Syrup)

  • 1 tsp maple or vanilla extract

  • 1 tbsp chia seeds

  • 1 tbsp powdered sugar-free sweetener ( I like to use Lakanto Monkfruit sweetener)

  • 2 cups gluten free oats

  • 1/4 cup amaranth

  • 1/2 cup walnuts, roughly chopped

  • 1/4 cup pecans, roughly chopped

  • 1/2 cup almonds, roughly chopped

  • 2 tbsp hemp seeds

  • 1 tsp cinnamon

  • 1/4 cup coconut shreds

  • 1/2 tsp pink himalayan salt

Directions

  • Preheat over to 325 degrees

  • In a small bowl, combine all wet ingredients and chia seeds; mix well and let sit for 15 minutes to allow the chia seeds to gel.

  • In a large bowl, combine dry ingredients and mix well.

  • Pour liquid ingredients over the dry ones, gently stirring and mixing the blend until all of the dry ingredients are fully coated.

  • Line a large baking sheet with parchment paper and spread a thin layer of granola mixture across the sheet, making use of the entire space (use 2 baking sheets if the mixture does not fit on one when thinly spread).

  • Bake for 30-40 minutes; flipping or tossing the mixture at the half way point (15-20 minutes).

  • Remove from oven, let cool for 20 minutes

  • Store in an air tight container in a cool, dry place (keeps for several weeks).

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