I love food - eating, cooking and talking about it and now, writing about it and how I incorporate Salann into my daily diet.
Granny’s Granola (not that my Granny would eat it, but you have to admit, it rhymes beautifully).
For years I attempted granola for breakfast. I love the combination of cool, tangy yoghurt, juicy fruit and crunchy granola … smothered in sweet golden honey. A few hours later – cramps! Cooked oats was fine but not granola. So, I gave up and reached for the toast.
I’ve finally figured it out…
Cooking oat flakes softens them so you know it cleanses your insides and, like a night-club bouncer, drags the bad cholesterol out before it causes trouble.
With granola, that bouncer still does his job, but you need to help him with more lubrication as yoghurt is just not enough. So I’m happy to say “Go Granola!” - but first I drink water. (Water first thing upon waking = hydration for all your organs.)
I've used Bergamot, Lemon & Lime in this recipe.
Bergamot is both calming and uplifting; lime is great for your immune system; and lemon cleanses the system wonderfully.
Try my recipe:
100g Gluten Free Oats
15g Pecan nuts*
10g Pumpkin seeds
5g Sesame seeds
20g Sunflower seeds
5g Coconut, dessicated
½ tsp Cinnamon, ground
Pinch Salann Bergamot, Lemon & Lime salt
Toast oats on a roasting tray in the oven for about 20min at 180°C. Leave to cool.
Combine the rest of the ingredients and add it to the cooled oats.
Store in an airtight container (jam jars work well).
*Do NOT add nuts if you're allergic.
One serving of this recipe is 30g (2 tablespoons).
4g saturated fat
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