So, here we go again. A new year is here, and, like always, it seems as though it’s creeped up on us. I can’t help but be reminded of how I was last year at this point. I couldn’t hold anything, couldn’t use my own hands to eat, couldn’t walk into a room without breaking down into heaving sobs. That was before. Before I took control of myself by letting God control my every move. Before I stopped listening to a million different voices, and started trusting my own, and that still, small voice that kept telling me only a partnership of two could work things out. Only me and God. Before I made changes that transformed my every day from chaos and pain to relief and joy.
Not that this year hasn’t had its hardships. Going grain-free only added another dimension to my already pretty limited diet, and it’s been pretty hard for people to focus on anything other than the fact that I’ve dropped 3 sizes over the past year. The fact is, despite everything I’ve gone through this past year, I feel great. Healthy. Energized. And that’s what I’m holding on to as we start another year.
Although I’m not one for making new years resolutions, I’ve decided to challenge myself to live even healthier this year. Which means creating even healthier recipes for you here on the blog. Starting with this grain-free granola. What’s not to like about this recipe… it’s grain free (safe for all eaters!), vegan, and naturally sweetened. Plus, it tastes great with yogurt or a splash or two of milk.
Blessings this new year.
Maple Nut Granola
{grain/gluten free, naturally sweetened, vegan}
Serves 2-3*
Ingredients:
- 1/4 cup maple syrup
- 1/4 cup oil (coconut or light olive)
- 1 teaspoon vanilla extract
- 3/4 cup chopped nuts (pecans, walnuts, almonds)
- 1/2 cup shredded coconut
- 1/2 cup dried cranberries or cherries
- 1/2 cup quinoa flakes
- 2 tablesoons chia seeds
- 2 tablespoons coconut flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of salt
Instructions:
Preheat the oven to 325°, and line a baking sheet with parchment paper.
In a medium-size bowl, whisk together the maple syrup, oil, and vanilla. Add in the rest of the ingredients, and stir until all of the ingredients are covered in the oil-maple mixture.
Pour the granola onto the lined baking sheet, and use a spatula to spread out the granola, making sure the granola is in one layer.
Bake at 325° until golden brown, about 20 minutes, stirring the granola after 10 minutes. Let the granola cool completely. Mix with yogurt, milk, or ice cream, and enjoy!
Note: store the granola in a glass jar at room temperature.
*recipe can easily be doubled
I am so glad to hear that 2014 helped you a lot 🙂 May 2015 be even better. Happy new year!