In my old life (before Fructose Malabsorption), I had never eaten granola. It’s brown, crumbly, and looks like it might taste like dirt. Now, faced with very few options, I thought I would give it a try. How wrong I was!!! Granola is the greatest! Specifically this granola. Although, I don’t have anything to compare it to.
Sadly, having Fructose Malabsorption means you might not be able to use all the ingredients I used. Perhaps you can’t have any. Which is why this post on how to make granola is so great. It gives you the basic rundown–the skeleton of the recipe–and you get to choose the ingredients. Which is what I did a few weeks ago, and Cinnamon Roll Granola was born.
I couldn’t stop eating this stuff, even before it went in the dehydrator. It was so warm and buttery, even though I hadn’t added any butter! My mom even said “[this] granola wasn’t so bad.” Which is a feather in my cap only because right before that she said “I’m not letting anyone feed me granola.” I love you, Mom!
This is a good time to mention that I try to soak all of the grains and nuts I use in my recipes. It doesn’t have anything to do with Fructose Malabsorption, but there are things in both grains and nuts that make it difficult to digest them, and I know we need all the help we can get! Here’s a good article on why you should be doing this and how to do it.
On that note, you can make granola in the oven, but I use a dehydrator since putting it in the oven will destroy all the nutrients you just preserved through soaking your ingredients! This all takes a lot of time but not a lot of effort, so it’s worth doing, in my opinion.
- 1 cup of dextrose
- 1/2 cup of water
- 3 cups of old-fashioned rolled oats
- 3/4 cup of cashews
- 3/4 cup of hazelnuts
- 1 teaspoon of cinnamon
- 1 teaspoon of sea salt
- 1/4 cup of coconut oil, melted
- 2 tablespoons of pure maple syrup
Chop the hazelnuts and cashews using a knife, blender, or a chopper (which is what I’ve been using).
Mix together the dextrose and water in a pot over medium-low heat to create a simple syrup. Stir occasionally until sugar is dissolved.
Meanwhile mix together the dry ingredients in a large bowl.
Add in the dextrose and water mixture and stir very very well.
Set your dehydrator to 115˚, or your oven to its lowest setting.
Place on dehydrator trays (or baking trays, if using an oven) lined with parchment paper and spread out evenly.
Put trays in the oven or dehydrator.
It could take 8-24 hours to fully dry, depending on what device you’re using for dehydrating. After 8 hours keep doing a taste test to see whether or not it’s getting crunchy. You might have to let it cool for a while before it’s completely dry.
Elimination Diet safe: No.