July 19, 2018
It’s no secret that processed foods and added salt and sugar are contributing to health issues all around the globe. But did you know that too much sugar, even natural sugar could be the reason you are hitting that wall of exhaustion around 3pm every day? Or that even if you think you are eating a healthy and balanced diet you could be (and most likely are) consuming a ton of hidden sugar? The “normal” daily intake of sugar in North America is around 15-20 teaspoons per day – almost triple the recommended dose. You might be thinking “I don’t eat nearly that much” but the thing is, I’m not only talking about table sugar. Sugar or glucose rather, is in everything – from the obvious table sugar, to baked goods, to breads, to supplements to beverages and even starchy carbohydrates!
When we consume excess sugar (glucose) our body has to move that glucose into our cells for energy, to do this your pancreas needs to make insulin (a hormone). While you may have a sudden burst of energy after you consume the sugar, it is only temporary, as insulin is released your blood sugar drops, leaving you feeling lethargic, unsatisfied, hungry and ultimately craving more sugar and the cycle continues!
I rarely add sugar to my cooking or baking, I try to keep it as sugar free as possible in order to stabilize and elongate my blood sugar curve and keep myself feeling full and energized as long as possible! That’s why I love this granola, because it uses a small amount of coconut sugar which is low on the glycemic index and it’s so tasty!
GF, LOW SUGAR COCONUT GRANOLA
DRY INGREDIENTS
- 1 cup of GF rolled oats
- 1/2 cup chopped raw almonds
- 1/3 cup raw pumpkin seeds
- 1/3 cup unsweetened coconut
- 3 tbsp coconut sugar
- 2 tsp cinnamon
WET INGREDIENTS
- 2 tbsp melted coconut oil
- 1/4 cup tbsp creamy peanut butter
- 1 tsp vanilla extract
HOW TO
- Preheat oven to 325F and line a baking sheet with parchment paper to prevent sticking.
- Mix all of the dry ingredients together in a large bowl.
- Melt coconut oil and then add all wet ingredients to the dry, mix until throughly combined.
- Spread evenly onto baking sheet and bake for 20 minutes – mix half way through baking time. Granola should be golden brown and crunchy!
*Store in an airtight jar for up to 10 days*
ENJOY!
– LU
