You may have heard a lot of things about the Coeliac disease. Among them is that it affects 1 in 100 people globally and that it is hereditary. In addition, scientific findings conclude that it is permanent. The silver lining in the cloud is the fact you can still live with it without its symptoms associated with high FodMap (Fermentable Oligo Di Monosaccharides and Polyols) such as diarrhea, constipation, irritability and vomiting and nausea. The only thing you need to know and put into practice is the best low FodMap granola recipe that’s designed to ensure that there is no gluten in your food.
Living Healthy with Granola Recipes
The aim of making a healthy diet in every recipe for coeliacs is making sure that there is not the slightest trace of gluten. Just take half a cup of desiccated coconut, a cup of sunflower seeds, maple syrup and olive oil — a quarter of a cup each — and a couple of cinnamon teaspoonfuls. Mix the ingredients and subject them to a temperature of 160 degrees Celsius in the oven. Alternatively, you can go for the almond granola at quarter a cup, mixed with half a cup of strawberries and yogurt. Remember, the yogurt must have absolutely no lactose content.
If the two recipes do not appease you, there is always something else you can opt for. Try dark chocolate, coconut oats and rose. Still you can have oats mixed with maple syrup, cinnamon, almonds and a little bit of salt. You just have to make sure that the mixture is baked in an oven for half an hour — preheated to 325°F. Remember to let it cool completely after baking.
There is an even simpler low FodMap granola recipe. You just need to mix half a cup of pumpkin seeds, a cup of raw pecans and sliced almonds each and another full of coconut flakes. Then add a single tablespoonful of chia seeds with half of cinnamon teaspoon and salt.
Additionally, you can never go wrong with a mixture of sesame, flax, sunflower, walnuts, pecans and rolled oats. Add ground cinnamon, vanilla extract and maple syrup. Don’t forget a touch of salt to make the taste complete. Then, bake the mixture in a 325°F hot oven.
Bottom-line
Remember that the point of making different types of granola is ensuring a gluten-free diet. There is more than one way of doing it. You are free to experiment with different ingredients. However, note that including anything containing gluten, will do more harm than good to your health or any other coeliac person.
