Monday, September 2, 2013

My Gluten Free Granola Recipe

Finding a clean, gf granola was harder a few years ago than it is now, so I came up with my own recipe a while back. I normally make a big batch and it lasts about a month for me (unless my Man gets into it...then...), stored in an airtight container.

This a modified version of a Cook's Illustrated (love them!) recipe.

Pre-heat oven to 325.

1/3 c. veg oil, or preferred alternative, room temp. coconut works nicely
1/3 c. maple syrup
1/3 c. raw honey, or brown sugar packed

Whisk together in a large bowl.


pinch salt
4 t. vanilla extract


Add to large bowl:

5 c. old-fashioned rolled oats, preferably organic and gf


2 large handfuls (~ 2 c.) of raw almonds
1 large handful (~ 1 c.) walnuts

Add to bowl along with:

1 handful of unsweetened, shredded coconut
1 handful raisins (I like to bake some in because I like when the raisins get chewy and slightly crispy-stuck-in-your-teeth, don't like? Reserve for end)
1 handful pepitas
1/2 c. raw sunflower seeds
1/2 c. flax seeds

+ 2 handfuls unsweetened, dried cranberries (to add at the end, when cooled)

Mix all ingredients, except cranberries, in the large bowl until everything looks wet.

Sprinkle cinnamon generously across the entire bowl, stir in slightly.

Pour contents of large bowl onto a baking sheet.

Press wet granola into baking sheet with your hands, trying to pack it in.

Bake for 15 mins., then rotate pan and bake for additional 15-20 mins. Bake until the edges start to brown approx. 30-40 mins.

Let cool completely.

Break into large chunks, add dried cranberries. Store in an airtight container.

Eat over plain yogurt with fresh fruit. Or with soy/almond/milk. Or just a handful as a quick snack. Yum, yum.