Really loving the Nutty Granola we've been making and eating, I wanted to come up with a modified version that is lower in salicylates, so I can continue to enjoy this yummy, filling breakfast.
Ingredients:
2 cups wholegrain rolled oats (if you can't tolerate these, try substituting buckwheat flakes)
1 cup ground linseed
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
3 cups raw cashew pieces
1/4 cup rice malt syrup
1/2 tsp pure vanilla extract
1/2 cup sunflower oil
1 cup pecans
1 cup chopped walnuts
Method:
Combine oats, flaxseed, pumpkin seeds, sunflower seeds, 2 cups of the cashews, rice syrup, vanilla and oil in a large bowl and mix thoroughly to coat. Spread mixture in a roasting tin and even out to about 1/2 inch thick. Bake until nearly dry and crispy, about 30 mins. Allow to cool in pan for at least 1 hour.
Meanwhile, combine pecans, walnuts, and remaining cashews in another bowl. Mix into cooled oat mixture, and store in an airtight container.
2 cups wholegrain rolled oats (if you can't tolerate these, try substituting buckwheat flakes)
1 cup ground linseed
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
3 cups raw cashew pieces
1/4 cup rice malt syrup
1/2 tsp pure vanilla extract
1/2 cup sunflower oil
1 cup pecans
1 cup chopped walnuts
Method:
Combine oats, flaxseed, pumpkin seeds, sunflower seeds, 2 cups of the cashews, rice syrup, vanilla and oil in a large bowl and mix thoroughly to coat. Spread mixture in a roasting tin and even out to about 1/2 inch thick. Bake until nearly dry and crispy, about 30 mins. Allow to cool in pan for at least 1 hour.
Meanwhile, combine pecans, walnuts, and remaining cashews in another bowl. Mix into cooled oat mixture, and store in an airtight container.