Who said vegetarians weren't greedy? Certainly not the fans of Keïli, a welcoming canteen in the 11th arrondissement of Paris which offers a unique culinary experience, where well-being meets the happiness of the taste buds. Founded by chef Caleigh Megless-Schmidt, an American foodie trained at the Natural Gourmet Institute in New York, this address is above all that of a dream come true, a dream born in a small Parisian apartment transformed into a place of culinary experimentation with an oven the size of a toaster as a stove. His credo? A healthy and conscious diet, where each ingredient is chosen for its health benefits but also its minimal impact on the planet. A philosophy in its own right which also guided Caleigh in the creation of her catering service, KEÏLI DAILY, offering complete, healthy and tasty meals, as well as in the writing of her book “Happy & Veggie”, an invitation to discover the pleasure of creative and accessible vegetarian cuisine. An entire program ! Result ? Each of his creations, from seasonal salads to vegetarian curries, including his gluten-free cakes and fresh-pressed juices, reveal a new facet of “healthy food” beyond preconceived ideas and other prejudices.
A gluten-free granola recipe to consume without moderation
The one we can no longer live without? That of its legendary gluten-free granola which will, obviously, make us forget the industrial versions that we usually find in supermarkets. And for good reason, Caleigh's recipe uses exclusively raw and natural ingredients, such as cashew nuts, pumpkin seeds, cranberries and even coconut strips. Instead of refined white sugar, she also uses maple syrup and coconut oil to add a little fondness to all that crunch! From breakfast to snack, you will want to enjoy this granola at any time of the day.
Gluten-free granola recipe
40 g coconut oil
60 g maple syrup
110 g cashews
90 g flax grains
100 g hazelnuts
100 g pumpkin seeds
30 g coconut strips
100 g cranberries
Preheat the oven to 175°C.
In a bowl, mix all the dry ingredients except the cranberries.
In a saucepan, melt the coconut oil.
Pour the oil and maple syrup over the dry ingredients and mix.
Spread the granola on a baking sheet covered with parchment paper. Cook for 15 minutes then add the cranberries, bake for another 5 minutes. Let cool.
