Dynamic duo hormone balancing granola: part 1 (GF, vegan, low sugar)

This is part 1 of my two-part dynamic duo granola series that will support your hormones and gut throughout the month. 

These granola recipes are the perfect example of functional meets delicious. They are formulated using ingredients that specifically target and support your hormones during the follicular and luteal phases of your monthly cycle.

Don't have a menstrual cycle? Don't worry, you'll still love this.

Follicular phase (day 1-14): Flower & Berry crunch granola

For part 1, I'm sharing with you the recipe for this flower & berry crunch granola. To be enjoyed during the follicular phase for hormone support, or anytime if you're just looking for a good and nutritious granola. As with all my recipes, it also supports a stable blood sugar.  

I'm not exaggerating when I say it's the best granola I've ever had.  I promise it's that good. Crunchy, flowery, tangy. Enjoy.

Ingredients

For the base you'll need:

• 125gr pecan nuts and 125gr walnuts (you could use hazelnuts, almonds and macadamia nuts too)

• 150gr pumpkin seeds

• 100gr oats

• 100gr buckwheat

• 50gr tiger nut flakes (optional)

• 50gr chia seeds (I used white but black is fine too)

• 50gr dried berries (I used golden and arona berries but any berries will do)

• Handful dried rose petals (optional)

For the paste, you’ll need:

• 1.5 banana

• 2 tbsp almond butter

• 2 tbsp orange blossom water (don’t omit this - this is what really elevates it)

• 2 tbsp beetroot powder and 2 tbsp cranberry powder or other berry powder (I used Arctic power from Welleasy - code 'HOLISTICHIND10' for £10 off)

• 2tbsp coconut oil or ghee

• If you like it sweeter: 2tbsp maple syrup, allulose syrup or other liquid sweetener

Instructions

• Preheat the oven to 160C.

• Add the base ingredients (except the rose petals) to a food processor. Pulse once or twice to chop. Alternatively, chop with a kitchen knife. Keep it chunky.

• Next, add the paste ingredients to a blender/food processor and blend to a smooth paste.

• Mix the paste with the dry base until everything is covered.

• Spread over a baking sheet lined with parchment paper. Bake for 40-45 minutes, carefully breaking it up and turning it at 30 minutes, so the bottom gets crunchy too.

• Let cool, add the rose petals and store in an airtight container for 3 months. Or add to a cute little bag and gift.

  THAT’S IT! ENJOY!

*optional ingredients