Gluten Free Granola
This week wasn’t a good week for me in the kitchen. Every time I walked in there, something went awry. I had great intentions and several ideas for today’s post, but nothing worked. I took a shot at banana bread and it was close, but not quite right. (Stay tuned, I will figure it out.) I tried to make flax tortillas from the Wheat Belly Cookbook – impressive right? Except that they were ghastly.
There is no way to salvage that recipe. I choked one back to pay respect to the ingredients that were used, but tossed the rest. The only thing worse would be to eat them a day later. They were tasteless, the texture, much like the sole of a flip flop and they looked like a flattened cow patty – truly humorless and most definitely why GF food has a bad wrap. GMOs be damned, I’ll be eating corn tortillas from now on. But enough about that, the point I suppose, is that I’m learning to cook all over again and it isn’t always pretty.
My granola thankfully has been working out very well and I feel like I can safely share this recipe with you. I tip my hat to the beautiful website Canelle et Vanille from which this recipe is adapted and my friend Mia Brown, who’s granola I’ve been trying to recreate ever since I tasted hers.
This recipe also inspired me to organize my pantry, which was at one time, boxes and bags of various shapes and sizes piled one on top of the other. Prior to getting into making granola, I had to dig around to find my chia or I would pull out 3 bags of almonds, study the twist ties and wonder which among them was the freshest. Now, everything is neatly stored and when I set out to make something, at least I know where everything is (mostly). Having an organized pantry truly is a game changer.
Ingredients
- 3 cups of gluten free oats
- 2 cups nuts and seeds
- I use shelled pistachios, whole almonds, sunflower, pumpkin chia, and flax seeds
- ½ cup applesauce
- ½ cup maple syrup
- ¼ cup coconut oil
- 1 TBSP vanilla
- 3 tsp cinnamon
- 1 cup dried fruit. I use cranberry
Method
Preheat oven to 325
Combine all of the dry ingredients except for the fruit in a bowl.
In a saucepan, heat oil, maple syrup, apple sauce, vanilla and cinnamon until coconut oil is melted.
Stir dry and wet ingredients together and spread evenly on cookie sheets.
Bake for 35 minutes stirring every 10 minutes.
Remove from the oven and let cool, add dried fruit.
Gorgeous breakfast, a yummy snack, dress it up in a pretty bag or jar and it makes a nice little gift. Who doesn’t like granola?
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
5 Comments
Lee-Anne
April 19, 16:37It is very frustrating, not to mention expensive when you are excited to make something new and GF- only to have it flop or taste like *^%$% ( you can fill in the blank) But all it takes is that one recipe that tastes like a million bucks for you to go “yes this is worth it!”
Terra
April 19, 16:47please organize my pantry! that is AMAZING. the granola looks pretty good too…
Charlotte
April 19, 18:48Granola looks yummy. I know what you mean, some days my go to recipe fails.. I think its related to our state of mind!
Heidi Pyper
April 21, 23:20Thanks for reading and for the sympathy.
Terra. It doesn’t take much. Just a few jars, an hour or two and a dust buster. A lot easier to organize that drawer than make edible
flax tortillas!
Heidi
Lisa Durbin
April 23, 11:36I keep finding that flax anything (in terms of bread substitutes) always goes horribly wrong. 🙁 I’m going to try these tortillas made from coconut flour: http://comfybelly.com/2013/04/tortillas-and-a-book-giveaway/ Looks promising!
The granola looks fantastic.