Table Magazine
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Recipes by Table Magazine

A collection of recipes by Table Magazine and contributors from around the world.

Gluten Free Granola

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This may not sound like the most exciting recipe on our site, but it’s one that I make over and over again and always get compliments on. It’s my mother’s recipe from a stint when she was doing the paleo diet and this was one of the recipes that stuck around afterwards. It’s great for road trips, quick breakfasts when time is tight and for those that want something sweet to eat thats also guilt free. Feel free to change ingredients where you want to, the great thing about this recipe is that it can completely change to suit your particular tastes.

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Ingredients
1 cup of raw sunflower seeds
1 cup of hulled raw pumpkin seeds
1 cup of chopped raw pecans
1 cup of chopped raw walnuts 
2tbsp of chia seeds
2 cups of shredded unsweetened shredded coconut
2tsp of cinnamon 
2tsp of ground ginger
1 large pinch of sea salt
3tbsp of coconut sugar
1/4 cup of coconut oil melted
Handful of raisins (optional)

Instructions
1. Throw all these lovely ingredients in a bowl before then adding the melted coconut oil.

2. Spread out a thin layer of the granola onto a baking tray and cook in the middle of the oven at 150C/300F for 20 mins.

3. Make sure to stir every 5 minutes or so, so nothing burns! 

4. When the granola is a golden brown you’ll know it’s ready.

I usually enjoy the granola with a bowl of full fat yogurt and a drizzle of honey, but feel free to let us know in the comments how you prefer to eat your granola or any changes you made to the recipe!

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Credits
Words & Photography by Ariana Ruth