Monday, April 21, 2008

♥ Pats Homemade Gluten Free Granola Recipe ♥

I measure few things in life, so feel free to interpret as you desire. Any measurements I provide are mere suggestions as I'm guessing! There are no mistakes to be made here! Have fun!

In a very large mixing bowl combine:
3/4 c. grapefruit or pomagranate juice
2 tsp. vanilla extract
2 tsp. almond extract (adjust how you wish)
1/4 c. brown sugar
1/4 c. canola oil (or less)
a toss of kosher salt
heaping teaspoons of each of these:
cinnamon, nutmeg, coriander, lemon peel, ground cloves
Toss all this around.

1/2 package shredded coconut
a few handfuls of chopped apricots, dried cherries..whatever feels right!
a variety of chopped nuts...almonds, walnuts
1/8 c. or so of each of these:
poppy seeds
flax seeds
sesame seeds
sunflower seeds

Mix well with a big wooden spoon injecting healthful karma as necessary!
Add 2-3 cups of regular oats.
*Some individuals with celiac disease cannot tolerate oats. Use at your own discretion.

Transfer this fragrant concoction to a large baking pan and toast at 375º for 22 minutes. Toss during baking if you desire.

When this is done, remove pan from oven. Toss periodically and and let cool. Transfer this mixture after it's cooled back to the big bowl and add 2-3 cups of a gluten free flaked cereral. I use one from our food co-op called Mesa Sunrise. It comes packaged in a big bag. It's a combination of flax, corn and amaranth. It's important this cereal be added after baking the granola. If this last cereal goes into the oven, it gets soggy. When all this gets toosed around, store in a big jar and enjoy!
This ceral can be eaten alone or with fruit or added to cookies and muffins.


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