I am working on my chronic inflammation levels at the moment. I am sensitive to gluten and so I am committed to removing all grains for the time being to give my body some space to heal (see my post on healing inflammation here).
I am increasing my fat intake and anti-oxidant, anti-inflammatory foods. Hence this latest recipe! Mulberries and Golden berries are high in anti-oxidants and especially resveratrol which is very anti-inflammatory (see my post on anti-inflammatory nutrients here). Combined with the black sesame and the nuts and seeds in coconut oil- I love the flavour and the healing potential of this granola.
By soaking and drying the nuts and seeds first you will have greatly enhanced the absorption and digestion of them. It takes longer but it is worth the effort.
- 1 cup almonds (Hong Kong link)
- 1/2 cup pecans
- 1/2 cup hazelnuts
- 1/2 cup cashews (Hong Kong link)
- 1/2 cup pumpkin seeds (Hong Kong link)
- 2 tbs hemp seeds
- 2tbs chia seeds Hong Kong link
- 1-2 tbs Black sesame powder or white sesame seeds
- 1/2 cup almond meal (optional)
- 1 cup dried mulberries
- 1 cup dried golden berries
- 1/2 cup coconut oil Hong Kong link
- 1/2 cup ghee Hong Kong link
- 1 tbs maple syrup
- For best results and least irritation on your digestive tract soak and dry your nuts.
- Place your almonds, cashews, pecans, hazelnuts and pumpkin seeds in the food processor. Blitz until broken up but before they get to powder.
- On a low heat add coconut oil, ghee and maple syrup to a saucepan until melted and mixed together.
- Add nuts to a bowl and add the rest of the ingredients.
- Pour coconut oil mix to the bowl and stir till evenly coated.
- Place in the dehydrator for 6-12 hours and then store in a glass container in the fridge.
For more breakfast ideas check out my dedicated pin board;
Follow Loula Natural’s board Breakfast on Pinterest.