Gluten-Free Crunchy Granola
I make this in big batches and keep it in the refrigerator. It’s excellent for breakfast but also at midday when a little healthy pick-me-up is needed.
5 cups (1.25 L) gluten-free rolled oats*
2 cups (500 mL) raw almonds, chopped
1 cup (250 mL) walnuts, chopped
1 cup (250 mL) raw pumpkin seeds
1 cup (250 mL) raw sunflower seeds
1 Tbsp (15 mL) ground cinnamon
2 tsp (10 mL) ground ginger
1 tsp (5 mL) sea salt
3/4 cup (180 mL) pure maple syrup
1/2 cup (125 mL) coconut oil
1 1/2 cups (350 mL) golden raisins
1 cup (250 mL) dried apricots, chopped
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) flaxseeds
*Also feel free to substitute buckwheat or millet flakes.
Preheat oven to 225 F (110 C).
Combine oats, nuts, seeds, and seasonings in large bowl. Gently toss together to mix.
Heat syrup and oil in saucepan just until warmed. Stir together and drizzle over oat mixture. Using your hands, toss together until evenly blended.
Spread mixture out onto large rimmed baking sheets. Bake in preheated oven for 45 minutes, stirring often until crisp and dried. Mixture should be lightly golden. Remove and cool before adding dried fruits and flaxseed.
Store in tightly covered container in the refrigerator or freezer. Serve sprinkled over soy yogourt or with rice or soy milk.
Makes about 13 cups (3.25 L).
Each 2 Tbsp (30 mL) serving contains: 124 calories; 4 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 12 g carbohydrates; 2 g fibre; 2 mg sodium
source: "Fighting Cancer with Food", alive #354, April 2012
Gluten-Free Crunchy Granola
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
