Creative Elimination: Homemade Granola

Sunday, December 2, 2012

Homemade Granola

I modified a recipe from IBS: Free at Last! by Patsy Castos. Here's what I did.

2 c. Gluten-free rolled oats
1/2 c oat flour
1/2 c white rice flour
2/3 c brown rice syrup
2 egg whites, beaten
1/2 c clarified butter (ghee)
Some raw cane sugar (I can't remember how much I used)
Cinnamon (again, I'm not sure of the quantity but it was quite a bit because I love cinnamon).

Heat oven to 325 degrees F and lay wax paper over a cookie tray.

Combine all ingredients in medium sized mixing bowl until thoroughly mixed, using hands or a wooden spoon.

Transfer dough to cookie tray an pay down into an even layer about 1/2 inch thick. Leave a little room around the edges to make removal from the pan easier.

Bake for 30 to 35 min, until brown around the edges. Dough nights still be slightly soft in the middle.

Allow bars to cool in pan before cutting. Instead of cutting I just broke into prices, some large like a granola bar some smaller. Most were about the size of a small cookie.

Here is the finished product:

They were actually quite delicious! I think eating a lot of it made me feel unwell, though. Next time I would try brown rice oil instead of the ghee.

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My Blog

I had the LEAP blood test for 150 food and chemical sensitivities in November 2012. Afterward, I went on (an extreme) elimination diet. The first several posts on this blog show the foods I was able to eat, with some questions for my dietitians. The following posts include some recipes I've adapted to fit my diet and used.

I am no longer technically on an elimination diet, but I try my best to not eat many of the foods that I was identified as being highly sensitive to. I'm also vegetarian and wheat free. When I say a food is "red," it means that it's one of the foods I had the highest sensitivity too. When I say a food is "yellow," that is sort of the second highest. Both foods apparently resulted in a strong immune reaction for me. The final list of foods are "green." Green foods supposedly had a lower immune reaction in my blood. There is error in any test, however, so the foods that test as "high green" might overlap in their sensitivity with the "yellow" testing range. Because of that, I try my best to limit consumption of red, yellow, and high green foods. Here's a list of foods on my list.

Red: Basil, Beef, Buckwheat, Cocoa, Salmon

Yellow: Cabbage, Candida Albicans, Celery, Cola, Dill, FD&C Blue #1, Yellow #6, Garbanzo beans, Honey, Soy Lecithin, Lettuce, Maple, MSG, Mushroom, Olive, Papaya, Parsley, Rye, Sesame, Shrimp, Sole, Sorbic acid, Tilapia, Tuna, Vanilla, Walnut

High Green: More chemicals & preservatives (Potassium Nitrate, FD&C Blue #2 and Yellow #5, Acetaminophen, Caffeine, Ibuprofen, Solanine), Herbs/spices (Mint, Oregano, Cayenne Pepper), Fruits (Apricot, Mango, Pear), Veg (Cauliflower, Eggplant, Beet, Spinach), Grains (Quinoa, Wheat), Fish (Catfish, Crab), Coffee, and Legumes (Pistachio, Sunflower Seed, Lima Bean)

I should note, that I try and pay attention to food relatives when it comes to vegetables, for example, spinach and beets are high green and so their cousin chard might also fall in the same range.

I want to integrate more high green foods into my diet but less frequently, and have done so for some foods already (e.g., mango, soy). I am also a cola fanatic. I never said I was perfect...