October 18, 2014
Our baby girl is allergic to both wheat and peanuts. I came up with a super simple version of our house granola for her and now we all eat it. The peanut allergy makes her terrified of all nuts, so I snuck some nuttiness in with almond flour. She gets the nutrition but doesn’t catch a glimpse of a nut. This can get a little tricky when she is staring me down from across the kitchen island playing kitchen police…welcome to the world of picky eaters.
She’s really not crazy about dried fruit either, so we make this sans fruit– feel free to add in a handful of unsweetened dried fruit. As plain as this granola sounds, it really is delicious and easy to make — it tastes way better than anything from a box. We put this to good use at our house, for my after school apple crisp, apple “cupcakes,” and yogurt parfaits.
Speaking of yogurt, I tend to avoid buying flavored yogurt because the sugar content is so high. If you’re going to have that much sugar you might as well have ice cream. I recently found this Icelandic-style yogurt called Siggi’s that is super creamy, all natural ingredients and has a lower amount of sugar than most flavored yogurts. The vanilla flavor is flecked with vanilla bean, tastes delicious and the container is made of paper instead of plastic. Sold!
Baby Girl’s Super Simple Granola
Makes 3 cups of granola
1 cup of oats
1/2 cup unsweetened shredded coconut
1/2 cup unsweetened coconut chips
1/2 cup ground almonds or almond flour
3 tablespoons coconut oil
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preheat oven 350
On a sheet pan mix all the ingredients together and bake for 12 minutes. Halfway through this cooking time, use a metal spatula to mix the ingredients on the sheet pan to ensure even browning. Return back to stove and bake for those last 6 minutes until granola is golden brown. Cool completely before storing in an airtight container. Will last one week.