For the last few years, Diana and I have been making homemade granola.  We’ve gotten pretty darned good at it, and it’s super tasty!  Sadly, like most granola, it also has a lot of oats, rendering it SCD illegal.

Not only is a bowl of cereal or granola an incredibly convenient and fulfilling breakfast, I’ve been finding that I miss the ritual.  I LIKE eating cereal for breakfast and as far as I can tell, there’s no such thing as a box of SCD-legal granola.  So I set out this weekend to make some kind of granola-like thing that I could eat.  I was mostly successful, and learned some important info for next time.  Recipe after the jump.

So obviously, a traditional granola recipe wasn’t going to work here.  I was envisioning something like a granola/trail mix hybrid.  I’ll describe what I did here, but keep in mind that these ingredients and proportions are solely to please my particular tastes.  There’s no reason you couldn’t substitute whatever you like, however you like.  Please note that this recipe is almost exclusively nuts and seeds, so if you’re actively flaring right now, you may want to wait until you’re a little more stable before trying this.

  • 1 cup raw cashew halves
  • 1 cup sliced almonds
  • 1/2 cup broken pecan halves
  • 1/2 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/3 dried black currants
  • 1/3 dried cranberries
  • 3 tblsp ghee (or butter if you’re inclined to cheat)
  • 1 1/2 tblsp honey
  • 1/4 tsp cinnamon
  • scant 1/8 tsp each ground nutmeg and allspice
  • generous pinch ground cloves

Preheat oven to 300°F. In a small saucepan, put the ghee and honey over low heat.  While the honey and ghee are warming, combine all the dry ingredients (except the spices) in a large bowl and stir to mix.  Bring the honey and ghee almost to a boil and stir in the spices.  Add the liquid to the dry ingredients and stir thoroughly.  Line two cookie sheets with parchment and brush or spray with oil.  Distribute the raw granola between the two sheets and spread as evenly as possible.  Place the sheets in the oven for about 10 minutes.  At the 10 minute mark, take the sheets out of the oven, stir and fold the granola mixture and put sheets back in, being sure to rotate their orientation and position in the oven to ensure even baking.  Bake for another 5 minutes or so, then start checking frequently.  When the granola has a golden brown color that looks right to you, it’s done.  It’s better to underbake this than to overbake! Take it out of the oven and allow the sheets to cool on a rack.  Once cool, store in an airtight jar or plastic container.  Should keep for at least a couple/few weeks.

This makes an incredibly hearty cereal.  3/4 cup is a good place to start for a serving size!  Mix with a dollop of yogurt and throw in the fresh fruit of your choice… Voila!  Delicious, satisfying breakfast.

I can’t stress enough the flexibility of this recipe.  Mix and match dry ingredients, spices and honey proportions until it works for you.  The important thing is that you don’t over bake the granola.  It’s better that it be slightly underdone.  Over baking will make it taste bitter.  I made the mistake of baking this like an oat-based granola, and was surprised at how quickly it browned.  I just barely saved it!

Anyway, give it a try, lemme know what you think.  I’d love to hear about your own experiments with SCD-legal breakfast cereal!

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