Wheatless Wednesday: Breakfast Nut Mix

December 4, 2013
Gluten-free recipe: breakfast nut mix picture

Healthy gluten-free cereal options are hard to come by, so if you prefer your breakfast in a bowl, a grain-free diet can be tough to swallow. But there’s good news: With a little creativity in the kitchen, you can produce a spoon-able morning meal that’ll help you skip the cereal aisle for good. This hearty nut mix from the forthcoming Wheat Belly 30-Minute (or Less!) Cookbook makes the perfect cereal stand-in and can be served hot or cold with some coconut milk, almond milk, or dairy milk. Top it with 1⁄4 cup fresh, dried, or freeze-dried unsweetened pomegranate or berries for a delicious gluten-free breakfast.

Breakfast Nut Mix
(Makes 9 cups)
Per 1⁄2 cup: 329 calories, 9 g protein, 11 g carbohydrates, 28 g total fat, 11 g saturated fat, 4 g fiber, 7 mg sodium


Prep time: 10 minutes
Total time: 20 minutes + cooling time


1⁄4 cup raisins
1/2 cup coconut milk
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1⁄2 teaspoon almond extract
2 cups raw sunflower seeds
2 cups raw pumpkin seeds
1 cup raw chopped pecans
1 cup raw sliced almonds
2 cups unsweetened coconut flakes

Preheat the oven to 350°F

1. In a food chopper or food processor chop or pulse the raisins until reduced to a paste.
2. Place in a small bowl and add the coconut milk and oil. Mix thoroughly.
3. Add the vanilla and almond extract and stir to combine. Set aside.
4. In a large bowl, combine the sunflower seeds, pumpkin seeds, pecans, almonds, and coconut.
5. Stir in the reserved raisin mixture until well mixed.
6. Spread on a large baking sheet and bake for 15 minutes, stirring once, or until lightly browned.
7. Remove and allow to cool.

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