alive logo

Gluten-Free Crunchy Granola


    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




    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.