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Grain-Free Matcha Granola with Seed Cycling Options
A grain-free, sugar-free, keto-friendly superfoods granola for longevity, seed cycling & hormone balance.
Prep Time:
20 Minutes
Cook Time:
1.5 Hour
Serves:
N/A
About the Recipe
This granola is full of hormone-balancing seeds, longevity-promoting polyphenols, methyl donors and DNA methylation adaptogens, and so easy to adapt to your own needs and taste. It is originally adapted from Dr. Kara Fitzgerald's excellent book Younger You. I have replaced the shredded coconut with shredded carrots to reduce the fat content, add vegetables and keep it grain-free. It sounds weird but it’s delicious and the shredded carrots crisp up just like coconut. I mostly use it as a topping for my homemade fuschia yogurt bowls but it also makes a good snack, or you can eat it like traditional oat granola with your favorite milk.
I’ve offered substitutions for seed cycling and other taste preferences. If you’re a woman with a menstrual cycle and haven’t heard of seed cycling, it is definitely something to try for more ease and balance! Make either version of this recipe for phase 1 or phase 2, or this company makes mixes to make seed cycling super easy.
Ingredients
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2 C shredded carrots, packed (white carrots will let the green color show more)
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1 C raw pepitas (sub sunflower seeds for phase 2 seed cycling)
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½ C raw sunflower seeds (sub pepitas for phase 1 seed cycling)
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¼ C raw hemp hearts (shelled hemp seeds)
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2 TBS raw ground flax seeds (sub sesame seeds for phase 2 seed cycling)
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2 TBS good matcha powder (or use high-polyphenol cocoa powder if matcha is not your cup of tea, or do half and half - Hey, Starbucks is doing it!)
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4 - 6 TBS Allulose, Brazzein, or Tagalose, to taste (or 3 TBS maple syrup)
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½ - ¾ tsp healthy salt depending on taste (I like it a little salty so I use ¾ tsp) (my favorite healthy sea salt, the same exact salt as the expensive Colima)
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2 TBS Tartary Buckwheat flour (optional but highly recommended for an epi-superfood boost!)
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¼ tsp baking soda (optional - gives it a 'hint of cookie' taste)
Directions
1
Measure everything into a mixing bowl and mix well. The wet sea salt and flax tend to clump together so I use my hands to get a thorough mix.
2
Spread onto a sheet pan lined with parchment paper.
3
Bake at 250° for 1 hour, stirring every half hour. Let it cool completely for maximum crispness and store in a sealed container.
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