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Granola with Oven-Dried Strawberries

This delicious gluten-free recipe from EatDrinkPaleo.com.au is filled with vitamins & nutrients, and packs a powerful punch of flavor! What we love about this recipe is that you can make it on Sunday and have several versatile breakfast options for the week!

Not to mention, the whole family will love it!

Anti Inflammatory Diet Foodsanti inflammation diet foods, anti inflammation diet

Ingredients

You should be able to find these ingredients at your local health food store, or at a bigger chain such as Whole Foods or Trader Joe’s.

  • 2 1/2 cups raw almonds (this means unsalted, no flavor added)
  • 2 cups macadamia nuts
  • 1 1/2 cup coconut flakes
  • 10 medium strawberries
  • 6 dried apricots
  • 2/3 cup dried cranberries
  • 2/3 cup dried Goji berries
  • 2/3 cup Chia seeds
    • (Chia seeds are great for their fiber and protein content and provide ALA Omega-3. However, they should not be substituted for fish or an Omega-3 supplement containing EPA & DHA; two necessary long-chain fatty acids that are vital to an anti inflammatory diet!)

Instructions

Preparation time: 20 minutes

 

Cooking time: 3 hours

 

Number of servings: 10-12

  1. anti inflammatory diet foods, oven dried strawberriesFirst you have to prepare oven-dried strawberries and this will take the longest amount of time. (The good thing is that you can occupy yourself with other errands, getting in a workout, or reading a book while they’re baking.) Wash and pat dry strawberries and slice lengthwise. You should get about 5-6 slices from each strawberry.
  2. Turn the oven to the lowest heat setting, about 160 degrees F. Spread strawberry slices on a rack or a tray that has holes to let the hot air circulate under the berries. Oven dry/bake for 2-3 hours. At around 2 hour mark, I carefully peeled and turned the strawberry slices over.

  3. Once you remove strawberries from the oven to cool, turn the heat up to 300 degrees F. Scatter almonds and macadamia nuts in a large baking tray and roast for 10 minutes, giving them a stir every 1-2 minutes. You’re after golden brown colour and a nice toasted smell. Watch the nuts towards the end of the roasting period as they will need more frequent stirring.

  4. Remove nuts to a bowl and let them cool. In the same baking tray, scatter coconut flakes and roast for 3-4 minutes until golden brown. As with the nuts, keep an eye on them and stir half way through.

  5. Place almonds and macadamia nuts in a food processor and grind into small chunks/crumbs.

  6. Finally dice dried apricots. Mix nuts, coconut flakes, and apricots with strawberries and the rest of ingredients and let the mixture cool down completely before storing in an air-tight jar or container.

And now… enjoy! Serve with protein-packed Greek yogurt, coconut cream, coconut milk or coconut yogurt. You can also sprinkle it on stewed fruits and fruit salads.  It should keep for a few weeks, although you may end up eating it much quicker… (this stuff is addicting!)

*Recipe adapted from EatDrinkPaleo.com.au

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