I can't believe it's here! I've been waiting to launch Nourished! for months and by God's grace, I'm leaping into it with all my heart today. I want to say thank you to all my friends and family who helped get me to this place...from assistance with photography, to creative and organizational ideas, to web design, and moral support. And I want to thank YOU for considering this coaching program that could truly change your life.
Today I'm diving into a recipe to offer you all a peak at one of my monthly features. All recipes of the month will always be free of refined grains and sugars. Today's also happens to be vegan and gluten free, so if that's how you eat, you're in luck! This here granola is what I'll be eating everyday for breakfast this week. I happen to think the pistachios and golden raisins offer some major visual appeal. Enjoy, friends.
(makes 4 large or 6 small portions)
1 ½ c old fashioned oats
½ c slivered almonds, unsalted and toasted
½ c raw cashews, chopped
¼ c chopped pistachios, unsalted and toasted
3 T coconut sugar
Pinch of coarse sea salt
⅛ t nutmeg
¼ c honey
2 T coconut oil
½ c golden raisins
Preheat oven to 250 degrees and set out cookie sheet. In small bowl, combine honey and coconut oil. Set aside. In large bowl, combine oats, nuts, coconut sugar, sea salt, and nutmeg. Pour honey and oil over oat mixture and incorporate thoroughly. Spread raw granola onto cookie sheet and bake for 1 hour, stirring granola on the cookie sheet every 15-20 minutes to prevent uneven browning. Remove from oven and incorporate raisins. Let cool completely and store in air-tight container.