I thought that it was time for a quick foodie recipe. I have had lots going on recently, but one thing that remained consistent is my diet – I still stick to the Overcoming Multiple Sclerosis protocol and really enjoy it:
I especially enjoy OMS when I get to eat Rawnola (raw+granola = rawnola). It is super easy, super quick, super healthy and, most importantly, super tasty. I first heard of Rawnola when I happened to spot this recipe by A Sunshine Mission, a fabulous food and travel blog that shares healthy, gluten-free vegan recipes – I highly recommend that you check it out.
Despite its name, buckwheat, which is used in this Rawnola, is actually wheat-free and gluten-free. This recipe has no refined sugar in it and is nut-free.
I like to eat my Rawnola with berries and yogurt, or as a topping for smoothies. It adds a crunchy, chewy and sweet addition to an otherwise run-of-the-mill breakfast – and it is great on its own by the spoonful!
1/2 cup oats (gluten-free if preferred)
1/2 buckwheat groats (I found these near the dried beans in the supermarket, just called ‘buckwheat’)
8 Medjool dates (I use non-Medjool dates sometimes, but add a few more of them and usually soak them first in hot water for 5 minutes)
Cinnamon (optional, but delicious! – I add about a tablespoon)
Simply place all of the ingredients (cinnamon to taste) in a food processor and then pulse until you have a crumbly mix that is starting to stick together. You may need to scrape down the sides a couple of times to ensure that all of the oats and buckwheat are mixed in. That’s it! Now enjoy your Rawnola. I find that this amount makes enough for about 3-4 breakfasts if I bulk it up with fruit and yogurt. My husband has his with milk and enjoys it too.
I hope that you try this and love it as much as I do! I often make my own granola, but when I can’t be bothered to wait for the oven, this is a fast and delicious alternative.
Let me know what you think!