Good afternoon! I hope this finds you well?
I have a stinking headache so I will keep this post short and sweet!
I also have a mountain of work to do, researching packaging, speaking to designers and speaking to manufacturers to try and get my multipurpose (rice-free – hurrah!) gluten-free wholegrain flour out to you!
So, onto the recipe. I was inspired to make this by my lovely fellow blogger Vicky over at Gluten-free SCD & Veggie who has a recipe for grain and tree nut free crunchy cereal (not to mention all the other wonderful recipes!).
I wanted to make something healthy that I could spruce up a bit of cooked fruit, or plain dairy-free yoghurt with for healthy mid-week puddings. I therefore took Vicky’s recipe and made it my own (when do I ever follow a recipe?!) so that it was low FODMAP.
I can safely say, it hasn’t yet made it into any puddings because it has been eaten straight from the jar! The kids went wild for it and I can’t seem to leave it alone either! To make it easily digestable, soak the nuts and seeds in some lightly salted (rock or sea, not table!) water overnight, then drain them before using. You may need to increase the cooking time if you do this to make sure they are properly dried out.
So, if you are looking for a quick snack to satisfy your mid-afternoon dip…or to feed the kids when they get home, then this will fit the bill!
As always, do let me know if you try the recipe out! I love to hear from you.
Don’t loose the recipe! Pin it now!
Maple & Pecan Seedy-Nut Clusters: A Glutenfree, Dairyfree, Eggfree, Soyafree, Refined Sugarfree Recipe!
Ingredients
- 50 g pumpkin seeds
- 50 g pecan halves
- 25 g seseme seeds
- 25 g linseeds
- 25 g sunflower seeds
- 30 g coconut oil
- 10 - 20 g maple syrup - or honey
- 1 tsp cinnamon
Instructions
- Place the nuts and seeds into a hand held chopper or blender and process until fine, but not sticky. I advice you to do this in pulses to make sure you don't end up with a nut and seed butter
- Add the coconut oil, sweetener and cinnamon and blend again quickly
- Spread the mixture out onto a lined or greased baking tray pushing it down to approx. 5mm thick. It doesn't need to be tidy because once cooked and cooled you will break it up
- Bake in a pre-heated oven at 150 degrees (130 degree fan, gas mark 2) for 15-20 minutes until golden
- Allow to cool completely before breaking up and storing in an airtight container
HELEN Ingall-Davies says
This looks great and I’m going to make it a combination of your recipe and the original as I often take it to work, which is a nut free environment.
Vicki Montague says
That sounds like a great idea!
Natalie says
Just tried this recipe…so easy to make and completely delicious. Definitely going to make a bigger batch next time as so ‘moreish’ . Thanks for posting the recipe x Natalie
Vicki Montague says
I’m really glad you like it!
Vicki Montague says
Hi Renee, I’m ok! How are you? I think about you lots too…sounds like life is still tough. Sending you virtual hugs!
Vicky says
Thank you for your kind words Vicki and I love the sound of your version. I haven’t tried making it with nuts because my recipe came about when I took part in a challenge to make a recipe nut free and I haven’t thought to add nuts into it and I think you’ve probably made it a bit healthier by reducing the sugar!. I don’t make it very often because like you say, it is so totally addictive. I remember when my son (who’s on the SCD) first had it, he ate half a batch in one sitting! I had to take the container from him!
On the SCD you’re not supposed to have seed flours (though you can have the seeds) but it didn’t bother him one bit. I love the fact that you’ve added linseeds and sesame seeds into the mix which would make it a wonderfully healthy cereal for the majority of people.
Thank you once more for making it your way, I love it when bloggers take a basic recipe and adjust it to their liking because it opens up a whole new recipe for the world to enjoy. Like you I’m always adapting recipes to fit in with our own lifestyle, rarely do I make a recipe exactly xo
Vicki Montague says
Thank you for inspiring me Vicky! I may have to go and make another batch right now for the kids when they get home!