Maple Pecan Cluster Granola

Maple Pecan Cluster Granola |

Dear Mother Nature,

Please stop snowing. We are running out of places to put it!

If you'd let me rant for a brief second; I've had enough of these frigid temps and constant shovelling. And since moving somewhere warmer is out of the question right now, I am ready to just go live on the ski hill until the snow melts. Yes that is the one good thing about all this lovely winter... Fresh powder! Although that might prove difficult as many of the ski hills around us closed up yesterday for blizzard conditions. How often does that happen? I mean really, you know it's bad outside when. 

Ahem (*clears throat*). Thanks for listening to my rant. Now let's get to the food!

Maple Pecan Cluster Granola |

I've got another granola recipe to share today. If you love cluster's in your granola then you're in for a treat!

Homemade granola is fairly big in my house. Once it's out of the oven it doesn't last very long. I recently experimented with using egg whites in my granola, adding them to the wet ingredients of the recipe. I was sceptical at first and thought it was a weird addition, but they really do help bind everything together and create some pretty big clusters. I mean just check out some the clusters I picked out in the photo below.

Maple Pecan Cluster Granola |

Maple Pecan Cluster Granola |

This granola is not too sweet and of course made from all-natural ingredients. The maple syrup really shines through. The vanilla and sea salt also helps to round out the maple pecan flavour. It's incredibly delicious and smells out of this world good.

Hello new oatmeal topper!

I might just have to make another batch this week. The first one is nearly gone. Enjoy!

Maple Pecan Cluster Granola |

Maple Pecan Cluster Granola |

Maple Pecan Cluster Granola Gluten-Free, Vegan Option, Vegetarian | Yields: 5 cups

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  • 2 egg whites (*vegan option: 2 tbsp chia seeds)
  • 1 tbsp coconut sugar (or other unrefined sugar)
  • 1/3 cup pure maple syrup
  • 1/2 tsp vanilla extract
  • pinch sea salt 


  • 2 cups gluten-free old-fashioned rolled oats
  • 1/2 cup pecan pieces
  • 1/4 cup raw unsalted sunflower seeds
  • 2 tbsp ground flaxseed
  • 2 tbsp shredded unsweetened coconut
  • 1/2 cup raisins


  1. Preheat oven to 275˚F and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, whisk together wet ingredients until thoroughly combined. If you are making the vegan version swap the egg whites for 2 tbsp of chia seeds. Stir in dry ingredients, except coconut and raisins, and mix well to coat everything evenly.
  3. Turn the mixture out onto prepared cookie sheet and spread evenly. Bake until golden brown and dry, about 40 to 45 minutes, stirring halfway through.
  4. Remove from oven and stir in shredded coconut and raisins. Let the granola cool completely before enjoying and storing. Store in an airtight container. It will keep fresh for up to two weeks. If you store the container in the refrigerator it will stay keep fresh longer. 


*When making this recipe with chia seeds instead of egg whites, let the wet ingredients sit for 1 - 2 minutes before stirring in the dry ingredients.

To make this recipe gluten free make sure to use uncontaminated oats. 


Nutritional Information (with egg whites):

Serving Size: 1/2 cup Calories: 172 | Fat: 6.5g | Saturated Fat: 1g | Carbohydrates: 26g | Sugar: 12g | Fiber: 3g | Protein: 3g | Sodium: 38mg | Cholesterol: 0g

Nutritional Information (with chia seeds):

Serving Size: 1/2 cup Calories: 174 | Fat: 7g | Saturated Fat: 1g | Carbohydrates: 26g | Sugar: 12g | Fiber: 3.6g | Protein: 3.7g | Sodium: 27mg | Cholesterol: 0g

Gluten-Free Paleo Bread

For the last week I've been following Tosca Reno's cooler 1 meal plan. It's pretty hard core and very similar to what someone may eat for pre-contest preparation. Think body building when I say contest prep. My main reason for following it? Increased muscle definition, but it's also for anyone who is looking to lose those last stubborn five to ten pounds and feel better. 

It is an intense plan with very little lenience based around 5-6 mini meals a day. A combination of lean protein, water based veggies and low glycemic complex carbohydrates. Don't forget tons of water. It isn't for the faint of heart, but hard core healthy eating will get you hard core results.  Its just a matter of how determined you are. There's no bread, excess salt, sugar, processed junk food, or salad dressings. I won't go into too much detail but if anyone is interested in hearing more about it just let me know and I'll gladly do a post.

So this week I've started adding back a few different foods that would be geared more towards maintaing weight. I decided to spice things up with this amazing paleo bread which I discovered from Elana's Pantry. It's full of nutritious ingredients like flax seed, ground almonds, honey (I used my favourite local Dickey Bee honey) and apple cider vinegar. It doesn't have a a single bit of flour. It's also a cinch to make and tastes amazing. The texture is so light and airy it's almost like the real thing. 

Peanut butter and banana sandwiches anyone? 

This was delicious spread with a bit of almond butter. I haven't tried it yet but I'm going see what it's like when lightly toasted. 

Gluten Free Paleo Bread (gluten-free, dairy-free, vegetarian) makes 1 loaf

slightly adapted from elana's pantry

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  • 1 1/2 cups almond flour
  • 3 tbsp coconut flour
  • 1/4 cup flaxseed meal
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 eggs
  • 1/4 cup coconut oil, melted
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar


  1. Preheat your oven to 350*F. Grease and line a 7.5" x 3.5" loaf pan with parchment paper.
  2. Combine almond flour, coconut flour, flaxseed meal, nutmeg, baking soda and sea salt in the bowl of a stand mixer fitted with the paddle attachment. Mix ingredients together.
  3. Mix in the eggs, coconut oil, honey and cider vinegar.
  4. Pour the batter into prepared pan.
  5. Bake at 350*F for 35 minutes until a toothpick or tester comes out clean.
  6. Let cool for 5-10 minutes in the pan before lifting out onto a cooling rack.
  7. Cool completely before slicing.


  • You could also use an 8x4 baking pan but your loaf will be slightly flatter.
  • This recipe also works great baked in muffin tins.
  • Store in refrigerator wrapped in saran/cling wrap. It should keep for about 1 week.

Breakfast is served. A slice toasted with a poached egg on top for me please.