Crunchy Granola
This high fiber granola is loaded with nutrients. Great for breakfast, as a snack or as a topping on yogurt, ice cream or frozen yogurt.
1/2 cup shredded coconut
1/2 cup sunflower seeds
¼ cup sesame seeds
1 cup chopped nuts (omit for nut free)
1/2 cup chopped gluten-free dates (Check label for allergens)
1/2 cup chopped dried apricots
1/2 cup raisins
hot water
4 cups gluten-free corn flakes (Check label for allergens)
3 cups gluten-free crisp rice cereal (Check label for allergens)
3 tablespoon flax seed meal (ground flax)
1/4 cup oil
½ cup honey
1 tablespoon apple juice
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Combine the coconut, sunflower and sesame seeds and nuts (if using) in a shallow pan and toast under the broiler for a few minutes (watch carefully to prevent burning). Remove from the oven, stir and return to the oven to finish toasting. Remove from the oven and cool.
Soak the dried fruit in hot water to clean and soften for 10 minutes. Drain. Chop the fruit into bite-sized pieces.
Combine the cereals, flax, coconut, nuts and seeds.
Mix the oil, honey, juice, vanilla, nutmeg and cinnamon together.
Place the cereal/nut mixture in a large roasting or broiler pan; pour the oil/honey mixture over and mix well.
Bake in a preheated 3000 F oven for 1 hour, stirring every 10-15 minutes. Add the dried fruits and return to the oven for the last 15 minutes.
Remove the granola from the oven and let it cool. Stir a few times as it cools.
Store in an air-tight container in a cool place (refrigerator or freezer).
Yields 11 cups.
Recipe from Laurel Hutton, Laurel’s Sweet Treats
www.glutenfreemixes.com
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