Claire Moffatt is an AADP Certified Health Coach. She is also my friend with 2 adorable young children! She has a great website you should check out about nutrition.
The hardest part? Finding good replacements or options. I’m not big on gluten free processed foods. They tend to be packed with additives and loaded with empty calories. At times, meals like breakfast can be challenging. Typically I’ve been eating oatmeal (naturally gluten free as long as it’s not cross-contaminated) or eggs. However, I recently came across a recipe for flaxseed granola that I’ve tweeked some. I’ve made it a few times and this is my favorite recipe so far. Feel free to add in what you like and make it your own.
1 Cup Whole Flaxseed
3/4 – 1 Cup Water
Powdered Cinnamon & Ginger to taste
1-2 Teaspoons Vanilla Extract
Organic Shaved Coconut
Mix flaxseed, water, spices, and vanilla in a bowl. Cover and put in refrigerator overnight or for 6-8 hours.
Once refrigerated, spread mixture on a baking sheet (no need for greasing it). The mixture will be sticky. Spread it as best as possible but don’t drive yourself nuts.
Place in the oven at 350 degrees for about 30 minutes. Mix it a few times while baking.
Add in the cranberries and coconut for the last ten minutes.
Serve with coconut milk (or whatever you prefer).
Daughter tested and approved! Play around with adding different things like raisins, sliced almonds etc… the cinnamon and ginger makes the kitchen smell like crisp fall day.