I have to admit Gracie’s breakfast’s of late have been a tad on the repetitive side. Mainly because we’re always in such a rush to get out of the house in the morning and Miss Gracie is not always such a willing participant #toddlerlife.
Whenever we are over my Mum’s house Grace always wants to try my mum’s granola but it has various nuts in it if that she can’t have, so we always end up picking out the bits she can have, which is slightly painful!
I had completely forgotten about Spelt Flakes until someone mentioned them to me the other day so I went out to get some to try and put my own version of a granola together, one that was tailored to Gracie’s food intolerances and that she could enjoy as well without us having to pick bits out!
Spelt does contain gluten, Gracie just seems to be able to tolerate it and it didn’t come up with a reading on her food intolerance results. Spelt is an ancient grain and is highly nutritious, it’s high in fibre and protein and some people find it easier to digest.
Spelt GranolaPrint Recipe
- 2 cups of Spelt Flakes
- 1/2 cup whole flax seeds
- 1/2 cup shredded coconut
- 1 cup roughly chopped Macadamia nuts
- 1/4 cup maple syrup
- 1/4 cup olive oil
Preheat your oven to 180oC. Prepare a large sheet pan with baking paper.
Mix all the dry ingredients together in a large bowl and then mix the wet thoroughly together
Spread evenly out on baking sheet and bake for around half an hour (I checked half way and mixed around)
Feel free to swap the nuts or any of the ingredients to build your own favourite granola. Can be stored for around a month in an airtight container.