READ: Gluten Free Christmas Grainola. PDF, EPUB online free reviews.

I swapped out the usual oats and opted for a combination of gluten free grains in different textures and the crunch of nuts with a Christmasy sprinkle of cinnamon and nutmeg. Start your morning with a bowl covered in a nut or seed milk, or sprinkle over yogurt or kefir. Grab a handful as a quick snack when you’re on-the-go. Much cheaper than the supermarket equivalents, and it makes a bunch so you’ll have plenty in stock. Refined sugar free.

Yield: approx 10-15 servings

100g pecans, chopped
100g brazil nuts, chopped
100g almonds, chopped
30g puffed amaranth
40g puffed buckwheat
100g quinoa flakes
1 tbsp cinnamon
1/2 nutmeg pod, grated (approx 1 tsp)
80ml coconut oil, melted
60ml maple syrup
½ tsp pink Himalayan salt or sea salt
1 tbsp vanilla extract
50g pumpkin seeds
100g organic dried figs (optional)
70g organic raisins (optional)
50g dried cranberries, chopped (optional)

Pre-heat the oven to 150C/130C Fan/Gas Mark 3.

Combine the first seven ingredients in a large mixing bowl.

In a separate bowl, whisk together the oil, maple syrup, salt and vanilla. Drizzle over the nut mixture and stir until fully coated. Line a baking tray with parchment and spread the granola in a thin, even layer (you may need to divide the mixture in two and do this in two stages). Bake for 25 mins or until done (it will crisp up further once cooled).

Once cool, mix in the pumpkin seeds, figs, raisins and cranberries (if using).

Store in an airtight container in a dark, cool environment for up to a month.

Notes: You can use any combination of your favourite nuts if these don’t float your boat! Top with fresh berries, sliced banana, or even a few cacao nibs for a hint of chocolate.