No Sugar & Gluten Free Granola
Here is the delicious granola recipe which is simplyfull of goodness! You can make it with or without gluten and if you prefersweeter, you can use maple syrup instead of sugar. If you want a versionwithout any grains, you can try my low carb, chocolate-orange recipe here.
Equipment
- pot
- pan
Ingredients
- 3 – 4 cup gluten free or regular oats or buckwheat, millet or quinoa flakes (optional: 125g of quinoa pops (it looks like this))
- 1/2 cup coconut flakes
- 1/2 cup each – raw: walnuts or peacans, almonds, hazelnuts (or cashews), roughly chopped
- 1/2 cup each – pumpkin seeds, sunflower seeds, grounded flax seeds, chia seeds
- 1/2 cup each – dates, dried apricots or figs, mulberries or cranberries, roughly chopped
- 1 tbsp orange zest
Options:
- 1 cup almond milk (or any milk of your choice) and 1 cup of coconut milk
- Or: ( Instead of or additional to milks) you can use apple or any fresh seasonal fruit puree, or juice of 1 orange
- 2 – 3 tbsp Coconut oil
- 1 ts cinnamon, 1/4 teaspoon of vanilla. 1/2 teaspoon of mix of ground ginger-clove
- Pinch of salt
- Optional: 2 tbs of maple syrup or agave or jagery or sugar of you choice
Optional
- 1/ 3 cup Pine Nuts
- 1 / 4 cup Sesame
- Chopped Dark Chocolate / Raw Cacao Pieces
- Seasonal fruits (Especially berries in spring and summer)
Instructions
- Preheat the oven to 300F (150C)
- Mix the buckwheats or gluten fee oats and quinoa pops, nuts and seeds in a mixing bowl
- Lay them on an oven tray on the baking sheets as thinly as possible. Divide into 2 batch if your tray is not big enough.
- Bake this for about 10 minutes
- Warm the wet ingredients, milks and oils and if you add the fruit puree in a pan. Take out the baking tray and add this wet mixture to the dry ingredients and make sure it is thoroughly mixed
- Add the nuts and seeds and mix them well and bake another 15 minute
- Meanwhile chop the dry fruits like figs, apricots, dates into small pieces then add them in the last 5 minutes of baking. Add the chopped You can keep this in an airtight jar up to 3 weeks. And carry your portions everywhere in a small jar! I love adding it to my coconut yogurt as an afternoon snack
Method 2 (Quick):
- Preheat the oven to 300F (150C)
- Mix the buckwheats or gluten fee oats and quinoa pops, nuts and seeds in a mixing bowl
- Warm the wet ingredients, milk, oil, fruit juice or puree in a pan, add the spices and salt and mix well
- Add the wet mixture to the dry ingredients and make sure it is well mixed (best to massage with your hands)
- Lay them on an oven tray on the baking sheets as thinly as possible. Divide into 2 batch if your tray is not big enough
- Bake this for about 35-45 minutes, stirring every 10 minutes, making sure it is not burnt
- Meanwhile chop the dry fruits like figs, apricots, dates into small pieces then add them in the last 5 minutes of baking
