I looooove a good granola. However, while my last granola recipe (Vegan Salted Caramel Granola – Gluten Free ) here on the blog is the bomb and like “can’t keep my hands off it”/”flies out of my cupboard” good. It is also a rather high calorie option. So today I want to share another granola recipe with you guys which is much lower in both sugar and fat. So give it up for my new low histamine granola recipe Gluten Free Pistachio Granola.
You can eat this granola with fruit, as topping on a smoothie bowl, with milk of your choice or with a tolerated yogurt. I tolerate a couple of store bought goat and sheep milk based yogurts. If you haven’t had any luck finding a yogurt you tolerate, you can consider experimenting with making your own yogurt using histamine friendly probiotics. Check out my last post for a Homemade Coconut Yogurt recipe.
Since the recipe is quite simple, lets just jump right in. Roughly chop up the pistachios and mix them with the rest of the dry ingredients. Set a side. Mix the wet ingredients together, and pour it over the dry ingredients. Mix well. Transfer to an oven plate lined with grease proof baking paper. Spread the granola mix out as evenly as you can over the oven plate and bake the granola in the middle of a preheated oven for 5-10 min. The time really depends on the oven, so keep a good eye on it. You want it slightly golden but not brown.
Once the granola has reached the preferred golden color, remove from the oven and let it cool down to room temperature. Transfer to an air tight container or eat it all at once – Enjoy ;o)
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PinDescription
Crunchy gluten free granola with beautiful green pistachios. You can eat this granola with fruit, as topping on a smoothie bowl, with milk of your choice or with a tolerated yogurt.
Ingredients
- 1/4 cup pistachio nuts (40–50 g)
- 1/2 cup (gluten free) rolled oats (50 g)
- 1/4 cup hemp seeds (35 g)
- 1/4 cup puffed quinoa (10 g)
- 2 tbsp flax seeds
- 2 tbsp desiccated coconut
- 1 tsp olive oil
- 1 tbsp nut butter of choice*
- 1 tbsp honey*
Instructions
- Roughly chop up the pistachios and mix them with the rest of the dry ingredients. Set a side.
- Mix the wet ingredients together, and pour it over the dry ingredients. Mix well.
- Transfer to an oven plate lined with grease proof baking paper. Spread the granola mix out as evenly as you can over the oven plate and bake the granola in the middle of a preheated oven (180 °C / 355 °F) for 5-10 min.
- The time really depends on the oven, so keep a good eye on it. You want it slightly golden but not brown.
Notes
- I use macadamia or almond nut butter, but pistachio nut butter would of course also be perfect.
- If you prefer the granola to be vegan, replace the honey with your preferred vegan liquid sweetener of choice.
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Beau partage merci
Wow – looks yum. Can’t wait to try it – thank you! x
Thanks Jayne,
I hope you liked it.
Tania
Beautiful photos.
Thank you Margaret
Hi Tania, I would really like to try this, and make a bigger batch. Do you freeze leftovers, or will this keep at room temperature without building up too many histamines?
Hi Maiken,
Whether or not you need to freeze depends on how sensitive you are. Mine usually doesn’t last that long ;). Given the fact that it is made of long lasting ingredients, I don’t think you have to freeze the leftovers, as a reference I keep mine for about a week.
Tania