Gluten-Free Granola
By Becs Lowe – Plant Based Nutrition
Once you make your own granola you won’t go back to buying it as it tastes so much better! It also means you get to add in all the things you love, nuts, seeds, gluten free grains, and avoid all the added preservatives, flavours and high amounts of sugar that store bought ones contain. You can make a big batch and keep it in the fridge for a few weeks, or give some as a pretty and healthy gift. This recipe makes enough for 40 half cup servings.
Makes 40 servings
INGREDIENTS
2 cups buckwheat kernels
2 cups puffed millet (or oats)
2 cups sunflower seeds
2 cups pumpkin seeds
1 cup sesame seeds
1 cup hemp seeds
1 cup chopped walnuts
2 cups sliced almonds
2 cups desiccated coconut
2 cups coconut chips
1/2 cup virgin coconut oil (melted)
1/2 cup pure maple syrup
1.5 tsp vanilla essence
1/2 tsp salt 2 cups dates (chopped)
1 cup dried cranberries (or other dried fruit – e.g. currants, apricots)
INSTRUCTIONS
Pre heat the oven to 180c
Put all the grains, nuts and seeds into two large baking dishes.
Melt the coconut oil and add the maple syrup, vanilla and salt, stir to combine.
Pour the wet ingredients into the dry ingredients and mix well.
Bake until the colour changes to light brown (around 7 minutes), then stir and bake again.
Repeat for as many times as you need until it is all golden), keep a close eye as the coconut chips brown quickly!
Remove from oven, mix in dried fruit and allow to cool completely before placing in airtight containers. Store in the fridge.
Serve with plant-based milk, coconut yoghurt and fresh fruit.
Notes
*You can substitute the millet or buckwheat for oats, just remember this will make the recipe no longer gluten-free (oats in NZ are not classified as gluten-free due to contamination with other gluten-containing grains).
*If you’re watching your saturated fat intake, sub the coconut oil for extra virgin olive oil
