One of my favorite breakfasts before beginning an allergy-free diet was yogurt with fruit and granola. But after developing an allergy to nuts, and an intolerance to dairy and grains, I sadly gave them up. I've done many searches for an aip alternative, but was unable to find one that I liked. That changed recently when I stumbled upon a recipe that looked promising.
It's made the same way I used to make my own granola, but with allergy friendly ingredients, so that definitely caught my attention. I gathered the ingredients together, all of which I had in my pantry except the dried fruit, and got to work at whipping up a batch. I made a few minor adjustments to the original recipe, and crossed my fingers that it would turn out being tasty. And it did! I tried a bite after it had cooled down, and loved the flavor and crispness it had. It also has a slight chewiness to it from the dried fruit it contains. It honestly taste better than my old, grain-filled version I used to make! I couldn't wait to whip up a batch of coconut milk yogurt to enjoy one of my favorite breakfast treats again. Another bonus, the recipe is sugar free, unless you make the flavor variation I have suggested, where you switch out the banana for pumpkin puree, and add maple syrup.
It couldn't be easier to make! Just add all the ingredients into a large bowl, mix well, spread out on a baking sheet and bake. Simple right?! Grab a handful and eat it straight up as a snack, on top of some coconut yogurt, or as a cereal with dairy-free milk. (I use canned coconut milk, diluted with a little water) When you prepare this recipe, make sure to use a ripe banana. Mine was starting to develop brown spots. The riper the banana, the sweeter the granola will be.
Grain Free Granola
1 ripe banana, mashed
1 tablespoon melted coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon
3 cups unsweetened coconut flakes
1 medium sweet potato, shredded (I use a vegetable peeler to peel off strips to give it more texture)
2 cups dried fruit, your choice (I used tart cherries and pineapple)
Preheat oven to 350 degrees.
Add the mashed banana, oil, vanilla, and cinnamon to a large bowl and whisk to combine.
Add the coconut, sweet potato, and dried fruit and mix until thoroughly combined. (I used my hand)
Spread mixture out evenly onto a parchment paper lined baking sheet, and bake for 40 minutes. Stir once halfway through the cooking time, and give the baking sheet a half turn for even browning. Granola should be golden brown and slightly crispy. (Keep an eye on it so it doesn't burn) It will crisp up a bit more once it is completely cool.
Give the granola a final stir, and spread it out evenly on the baking sheet again.
Once cooled, store granola in an airtight container in the refrigerator for up to 5 days. May also be frozen and stored in the freezer for 1 month.
Notes: *For a flavor variation, substitute 1/2 cup of pumpkin puree for the banana, and add 1/4 cup of maple syrup to sweeten. Please note that the granola is no longer sugar free if you use maple syrup. It is refined sugar free though.
*Slightly adapted from Lemons N' Lyme
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