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Gluten-Free Granola

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Miss your cereal or just want a great snack? My friend Brad gave me a great recipe for grain-free granola.  It’s cool I can say friend although I have met him only once.  We communicate mainly through his nutrition log via the computer.  He tells me what he eats, I make a comment.  We have some fun banter.  I love that he takes the time to write it down and that he cares about what he is putting in his body which is, after all, a machine.  The ingredients can vary so much in these granola recipes.  You can tweak them to your liking, ie add in what YOU like.  So of course I took his recipe and changed a few things to make it my own based on what I like and also based on what I had available to me at the time in the pantry; Ah improvising!

Brad and Bailey

For this recipe you can gather up whatever quantities of nuts and seeds you would like.  For the main nuts  I put in a cup or so and for smaller nuts or seeds I added a 1/2 cup.  All nuts and seeds are unsalted.

  • 1 to 1-1/2 cups of walnuts
  • 1 to 1-1/2 cup of macadamia nuts
  • 1 cup of roasted cashews
  • 1 cup of almonds
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of sunflower seeds
  • 1/2 cup unsweetened coconut
  • 2 teaspoons of vanilla
  • 1/4 cup pure maple syrup
  • 1 tablespoon of cinnamon
  • 1 egg white (please DO NOT throw out the yolk or I will cry…save it and use it for some other delicious recipe or scramble it up!)
  • raisins for desired sweetness (optional)

Preheat the oven to 300.  Whip the egg white and add in syrup, vanilla, and cinnamon.

Chop up the larger nuts into smaller pieces.

Add nuts and coconut to the egg mixture and incorporate thoroughly.

Lay down parchment paper (trust me on this one) onto a cookie sheet and then spread the granola out.  I had to use two pans here to make sure it would heated evenly throughout.

Bake for about 20 to 25 minutes.  Then remove from oven and let it cool completely.  Parchment paper helps keep it from sticking so just lift it up and pour into airtight container.

So many options with this; a cereal, a trail mix! I put some in a bowl and added a bit of milk and raisins. I could have probably added raisins to the original mixture, but some people, like Brad, don’t like ’em.  This was WAY better than Wheaties!

Gluten-Free Granola
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1 to 1-1/2 cups of walnuts
  • 1 to 1-1/2 cup of macadamia nuts
  • 1 cup of roasted cashews
  • 1 cup of almonds
  • ½ cup of pumpkin seeds
  • ½ cup of sunflower seeds
  • ½ cup unsweetened coconut
  • 2 teaspoons of vanilla
  • ¼ cup pure maple syrup
  • 1 tablespoon of cinnamon
  • 1 egg white (please DO NOT throw out the yolk or I will cry…save it and use it for some other delicious recipe or scramble it up!)
  • raisins for desired sweetness (optional)
Instructions
  1. Preheat the oven to 300. Whip the egg white and add in syrup, vanilla, and cinnamon.
  2. Chop up the larger nuts into smaller pieces.
  3. Add nuts and coconut to the egg mixture and incorporate thoroughly.
  4. Lay down parchment paper onto a cookie sheet and then spread the granola out. I had to use two pans here to make sure it would heated evenly throughout.
  5. Bake for about 20 to 25 minutes. Then remove from oven and let it cool completely. Parchment paper helps keep it from sticking so just lift it up and pour into airtight container.

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