Back in college I used to make my own granola regularly, but it was a far cry from being suitable for my currently restrictive diet. Though there are a few great grain-free granolas on the market, they still contain more sugar per serving than I can tolerate. Fortunately for my sanity, I am at a point where I can now tolerate minimal amounts of buckwheat, a pseudo-grain, and raw honey. Baby steps.
Last week’s colonoscopy appointment yielded disappointment. I went into the procedure thinking my biggest fear was a Crohn’s disease diagnosis; but, when I was told that my colon and large intestine look absolutely pristine I realized that a lack of answers to my debilitating pain was worse. My pain lacks validity, and I am dreading the push to stick with oral antibiotic treatment from my Lyme specialist. I desperately wanted a way out of assaulting my body via harsh pharmaceuticals week after week.
I’ll continue seeking answers — an endoscopy and another comprehensive stool analysis are likely in my near future. I’m also consulting with a new Naturopathic doctor this week to get a fresh perspective and opinion about how to proceed. I banked on the colonoscopy to provide a sure sign of how to continue treatment, but instead it left me desperately perplexed. I plan to continue advocating for my health and a treatment path that doesn’t leave me crippled with gastrointestinal symptoms. I’m not totally sure what exactly that will mean just yet, and the uncertainty makes me feel trapped. I have major commitment issues because of my fickle health, and I’m still figuring out how to navigate life with chronic disease. I never imagined my early twenties to look like this.
One of the ways I get out my head these days is creating something in the kitchen. I grew up as a competitive dancer, and though my degree is in Finance, I’ve always needed some sort of creative and energetic outlet in my life. My fatigued and achey body rarely finds solace in movement these days, but tinkering in the kitchen and creating recipes has been a therapeutic substitute.
I felt inspired to create this grain-free granola recipe last week, but I wasn’t able to eat nuts or seeds in preparation for the procedure. You can sprout your own nuts and seeds using my soaking + sprouting how-to guide, or for the sake of convenience you can order sprouted goods online from Blue Mountain Organics — for this recipe I used their sprouted extreme nut mix. I buy their products in bulk to save time and keep these nutrient-dense foods as cost efficient as possible.
2 cups sprouted mixed nuts, chopped
3/4 cup raw coconut flakes
1/2 cup sprouted buckwheat groats
1/2 cup sprouted sunflower seeds
1/2 cup pepitas
1/4 cup hemp seeds
1/4 cup golden flax seeds
1 tsp Ceylon cinnamon
1/4 tsp Celtic sea salt
1/4 cup coconut oil, melted
1/4 cup raw unfiltered honey, maple syrup, or agave
1 tbsp vanilla extract
Preheat oven to 300°F. Chop nuts into small pieces, or as desired. Add all ingredients to a large mixing bowl, and stir thoroughly. Evenly spread the uncooked granola mixture onto a baking sheet lined with parchment paper — depending on the size of your baking sheet, you may want to use two. Bake in preheated oven for approximately 25-30 minutes, or until golden. Be sure to stir at the 15 minute mark, and every 5-7 minutes thereafter. Let granola cool completely before transferring to airtight storage container.