Tuesday, September 20, 2011
Gluten Free Granola
Today I tried out this gluten free granola and it is amazing! If you love granola, you won't even notice that it's gluten-free! This is such a yummy, filling , sweet and crunchy snack! The author of Wheat Belly even suggests eating this as a morning cereal with soymilk, regular milk, or coconut milk. Yum!
It made a huge bowl, so if I store it in an airtight container, it will last a long time!
1/2 cup old-fashioned rolled oats or quinoa flakes (I used the oats)
1/2 cup group flaxseeds (I found ground blueberry flaxseeds at Trader Joe's)
1/2 cup raw pumpkin seeds (pepitas)
1 cup raw cashews
1/2 cup organic agave syrup or sugar free vanilla syrup
1/4 cup walnut oil (I couldn't find this, so I used canola oil)
1 cup raw pecans
1 cup sliced almonds
1/2 cup dried cranberries
1/2 cup dried raisins
Preheat oven to 325*. Combine the quinoa or oats, ground flaxseeds, pumpkin seeds, 1/2 cup cashews, syrup, and oil in large bowl and toss to coat. Spread into an 8x8 inch baking pan and press to make an even layer, about 1/2 inch thick. Bake until dry and crispy, about 30 minutes. Let the mixture cook for about 30-60 minutes.
Combine pecans, almonds, dried fruit and remaining cashews in a large bowl. Mix the cooled oat/flax/quinoa mixture into the nut-fruit bowl.