My feet are now firmly planted on my Gluten-Free Path. It can be somewhat of a challenge when eating out–especially if you are just wanting to grab something quickly. I am sure I will learn all the tricks before long. I have been trying to stay away from getting into the gluten free baking routine for right now so when I really want something that tastes of homemade baked goodness, I have a cup of this delicious granola that I made. There are lots of granola recipes out there but I wanted one that was healthy and still tasted GOOD! I think I have found it. I adapted it from Katie Lee Joel’s cookbook: The Comfort Table. You can change the ingredients to suit your taste. I already have flavor combinations in mind for the next batch!
It is so delicious. Sometimes I have it for breakfast and sometimes I have a little cup like this for a snack. Some gluten-free folks have to be careful of oats so you may have to play around with them and find out.
Spring is finally on it way folks–I have some bulbs that are sending shoots out of the ground! I knew it would come because of course it always does but it has been such a long wait this year. I am planning on some spring spruce-ups inside my home as well and will show them to you as they happen. Have a blessed week.
HEALTHY GLUTEN-FREE GRANOLA
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Dietary||Gluten Free, Vegetarian|
- 3 cups Gluten Free Oats (I used Bob's Red Mill)
- 1/4 cup unsalted sunflower seeds
- 1/2 cup unsalted hulled pumpkin seeds
- 1/2 cup flaked coconut
- 1/4 cup ground flaxseed (grind up your own or buy ready-to-go flaxseed meal)
- 1-1& 1/2 cup chopped nuts (I used sliced almonds and broken up walnuts and pecans because that is what I had on hand)
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 1/3 cup maple syrup (I prefer to use "grade B" in baking as it has a stronger flavor but whatever you have is fine.)
- 1 teaspoon pure vanilla extract
- 1 cup chopped dried fruit
Be creative with your nuts, seeds, and fruits. You could also add some dark chocolate chips.
|In a large bowl, mix together the oats, seeds, nuts, ground flaxseed, cinnamon and salt. Do not stir in the coconut yet.|
|In a small saucepan, melt the coconut oil with the maple syrup. Remove from the heat and stir in the vanilla. Add it to the oat mixture along with 2 T. of water. Stir together until it is well combined.|
|Bake for 25-30 minutes. (I usually take mine out after 25 minutes.) Stir every 10 minutes to ensure even baking and browning. I add the coconut in during the last 5 minutes so that it doesn't get too brown. Remove from the oven and let it cool in the pan. When cool, stir in the dried fruits and store in an airtight container. It will keep for two weeks at room temp. or if you will not use it quick enough, put some of it in the freezer.|