Last night I made some gluten free granola. I am so sick of eating really crappy, really gross and really fatty store bought gluten free granola. Anything I've purchased is still sitting in my cupboard almost full. My mum has made some tasty granola, but I only get it once a year at Christmas and it's long gone by now. I took her recipe and meshed it with one from Gluten-Free Girl and voila! The most delicious incredible and not too fatty granola ever!!! (Don't get mad Mum, yours is only one small notch under this one). (And I'll still probably want some next year for Christmas).
The oats and oat pearls I use are from Only Oats and I ordered them online. I think you can get them at Planet Organic as well.
Gluten Free Granola
12 cups of GF oats or oat flakes
2 cups of GF steel cut oat pearls
bunch of almonds (about 1 cup)
bunch of cashews (about 1 cup)
bunch of sunflower seeds (about 3/4 cup)
bunch of pecans (about 1 1/2 cups)
bunch of soy nuts (1 cup ish?)
1 1/2 cups maple syrup
slurp of some kind of oil (I probably used 1 1/2 tbsp or so)
slurp of Vanilla (I thought I used way too much when I put it in because I wasn't paying attention, but it turned out great so go crazy with the vanilla)
1/2 cup or so of some kind of juice (I used grapefruit because that's what I had)
Cinnamon
All spice
Ground Flax (I know it makes more sense to use whole flax, but apparently flax is so small that the human body doesn't break it down and we miss out on all the great things from flax. By using ground flax, there's no need to break it down!)
Raisins (Personally I don't like raisins because they look like little bugs, so I used golden raisins and they blend right in! No bugs!)
Pre heat your oven to 300F. Combine the oats and nuts in a big bowl. Combine the maple syrup, oil, vanilla and juice in small bowl and mix well. Poor the liquid into the oat mixture and mix until all the oats and nuts look coated. Add the spices (I put quite a bit of cinnamon) and mix well again. (My arm got REALLY tired. I think I need to do some more push-ups).
Line two cookie sheets with wax paper (I only did this because I'm pretty sure my cookie sheets are all gluteny. I should really get some new ones. Maybe Mum you can give me some with my Christmas granola) and put the coated oaty mix on them.
Bake for a while, stirring every 5 minutes. You do have to be pretty diligent with the stirring, because the bits on the edges of the cookie sheets get burnt pretty quickly. I also alternated the position of the two sheets, switching the top and bottom every once in a while. I think it took about an hour in all, but when the granola turns more golden than it was before, it's done.
When the granola has cooled, add the ground flax and the raisins. Done!
As you can see, I was very willy nilly with any measurements. I just shoved things in the bowl. Yum! I'm so happy I could eat granola all day! And the apartment smelled incredible! And way less oil than normal granola! I had some with plain yogurt today after work and it was the perfect sweet and not sweet combo.
I hope you try it and shove other random things in the bowl and love it!!
4 comments:
re flax- i've also heard that if you can, grind it yourself and eat it as soon as you can. i guess the "good stuff" breaks down pretty quickly once it is ground.
i think i'll make some this weekend. though it will be a little less interesting without the cashews and pecans.
Jordan always ruins things with his "I can't have nuts or I'll die". I think he's just scared of nuts, possibly a nutphobe. Heather, does washing your baking sheets not get rid of leftover gluten? Also, I assume that GF stands for gluten free, and if so how do you (or more likely the producer) make oats gluten free?
The stuff I used I ground myself. I don't know how good it will be sans nuts, but let me know! I feel sad for people who can't taste delicious cashews.
The oats are gluten free because they are grown in a field that is far away from wheat fields and processed in a wheat free plant.
Washing them would do the trick, but I don't have a dishwasher and I never know if I'm really doing a good enough job. Also because stuff is baked on maybe it's harder to wash off?? (And yes, GF is gluten free)
All this gluten talk has my mind confused. How do de gluten things? How does gluten get into things? And how on earth do you realize you cannot eat gluten? lol
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