Store bought granola is often over-rich, terribly sweet, and full of no-go ingredients for people with histamine intolerance. This recipe adds just enough sweetener to dodge the natural bitterness of oats and is low in saturated fat and histamine.

But your mileage may vary. Be mindful that almonds are listed as a “1” (moderately compatible, minor symptoms, occasional consumption of small quantities often tolerated) on the Swiss Histamine List.

• Combine wet binder ingredients in a large Pyrex measuring jug.
• Now set the mixer bowl into the mixer, attach the paddle.
• Add the liquid binder ingredients by halves, slowly lower the paddle into the mix to disperse the almond butter, and mix on a low setting.
• Slowly add the remaining liquid. Set aside to thicken (about 5 minutes).

Version 1

Ingredients

• 4 tablespoons flaxseeds (aka linseeds)
• 1/2 cup warm water
• 3 cups rolled oats (wheat free, low gluten, or gluten free)
• 1 cup rice bran sticks (aka rice bran cereal – look for the apple juice sweetened variety)
• 1 cup puffed quinoa
• 1 cup chia seeds
• 1 cup pumpkin seeds
• 2/3 cup almond butter
• 1/2 tsp Monk Fruit Sweetener (pure monk fruit juice powder not the erythritol mixture – I use the Morlife brand)
• 4 teaspoons pure vanilla extract
• 1/2 tsp almond extract

Instructions

• Preheat the oven to 350 degrees F/180 degrees C and line two baking sheets with parchment paper.
• In a liquid cup measure combine flaxseeds with water, mix and set aside to thicken (about 5 minutes).
• In a large bowl, combine the oats, rice bran cereal, puffed quinoa, chia and pumpkin seeds.
• Add the almond butter, monk fruit sweetener, and extracts to the flaxseeds and water. Mix until completely smooth. If needed, add water until the mixture is just pourable.
• Pour the wet mixture in into the dry ingredients in batches. Mix until the dry ingredients are well coated and combined. You may have to “cut in” the wet ingredients to evenly disperse.
• Spread the granola over the two baking pans and place in the oven.
• Bake for 10 minutes, then remove granola from the oven. Press granola down using a spatula and turn.
• Bake for another 15 minutes.
• Remove granola from the oven. Test for crunch; clusters should be crispy all the way through. Some batches may require another 5 minutes in the oven.
• Cool and transfer to a storage container with a tight seal. Store in a cool, dry cabinet.
• Consume within a month.

Version 2

Ingredients

• Preheat the oven to 350 degrees F/180 degrees C and line two baking sheets with parchment paper.
• Binder
• 1/4 cup flaxseeds (aka linseeds)
• 1/4 cup flaxseed meal
• 1 cup chia seeds
• 2 cups warm water
• 2/3 cup almond butter
• 3/4 tsp Monk Fruit Sweetener (pure monk fruit juice powder not the erythritol mixture – I use the Morlife brand)
• 5 teaspoons pure vanilla extract
• 1 tsp almond extract

• In a liquid cup measure combine flaxseeds, flaxseed meal, and chia seeds with water, mix and set aside to thicken (about 5 minutes).
• Stir in remaining binder ingredients.
• Dry Base
• 3-1/2 cups rolled oats (wheat free, low gluten, or gluten free)
• 1 cup pumpkin seeds
• 1 cup rice bran sticks (aka rice bran cereal – look for the apple juice sweetened variety)
• 1 cup puffed Quinoa
• 1/2 cup puffed Amaranth
• 1/2 cup wholemeal quinoa
• 1/2 cup hulled millet
• 1/2 cup oatmeal bran

• Combine dry ingredients and whisk to mix.
• Pour the wet mixture in into the dry ingredients in batches.
• Mix until the dry ingredients are well coated and combined. You may have to “cut in” the wet ingredients to evenly disperse.
• Roll out the granola over the two baking pans and place in the oven.
• Bake for 15 minutes, cut into large pieces, and turn.
• Bake an additional 10 minutes, break into smaller pieces and turn.
• Bake at 160C for 20 minutes. Test for crunch; clusters should be crispy all the way through. Some batches may require another few minutes in the oven.
• Open oven door and let cool/dehydrate slowly in oven.
• Transfer to a storage container with a tight seal. Store in a cool, dry cabinet. Consume within a month.