Granola – Gluten Free Breakfast

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The cold is setting in fast, very soon we will all be rugged up in our winter woolies and Ugg boots – if Brisbane ever really gets that cold. Before we preoccupy ourselves with piping hot comfort food, let me put up one last summery post to remind us of the balmy summer days.

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Breakfast has always been my favourite meal of the day.  After fasting for 10-12 hours, I tend to favour something light and fresh to start my day.  As much as I like to get green juice into myself, there are days I just cannot be bother to set the juicer up. On those lazy days, I simply sip on a glass of water with my fermented cod liver oil and broccoli sprout capsules.  Once my tummy awakens to the fact that it’s starving, I then often greet it with a granola bowl.

It took me most of my life to realise that I am mildly gluten intolerant, nothing serious, just a little tummy upset and bloating.  As a results quinoa is the base for most of my granolas.  Quinoa has the following health benefits:

  1. A source of complete protein, particularly for a grain.
  2. Is an abundance source of essential vitamins, nutrients and antioxidants, such as B vitamins (especially B2/Riboflavin), iron, lysine, magnesium and manganese.
  3. It is able to alleviate migraines, stabilises blood sugar, aids in formation of healthy bones and teeth, improves energy metabolism, reduce free radicals circulating in the body.
  4. Has at least twice the fiber compared to other grains.
  5. Is Gluten Free

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Granola is a super easy recipe that even kids can even put together.  Its a great recipe to clear all the half-empty-packets and left-overs from your pantry. Whenever it’s granola making day I ransack my entire pantry and freezer looking for nuts, seeds, dried fruits and spices to add to my next granola. You could try making a: chocolate coconut crunch with a touch of orange zest, banana-walnut, cacao nibs with hazelnuts for a nutella twist; or a wintry spice blend of nutmeg, ginger and cinnamon with dehydrated apples, currants and cranberries. But as always your flavour combinations are limited by your own imagination.

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My favourite blend is Quinoa, sunflower seeds and raisins with cinnamon and vanilla.  It’s the most delicious gluten free breakfast that I can think of.   I love opening the lid and breathing in the lovely smell from my muesli jar, waking my senses up to another beautiful day. Its vanilla cinnamon aroma reminds me of my carefree childhood, munching on cinnamon cookies and drinking huge glass of ice cold milk…such is the beauty of child-like contentment.

Have a great Easter weekend,

Probiotically yours,

Wei’er xxx


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