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Posted By Ina On February 2, 2018 @ 1:46 pm In Breakfast | 2 Comments

With this new granola recipe, I took a few tips from my previous gluten free granola recipe, with an emphasis on it being more nutrient dense, and grain free.  Keep in mind, Quinoa is not a grain but a seed.  Even rolled and dried to create a “quinoa flake” it still carries all the nutrients of whole Quinoa.

We have been eating this granola for a snack, but most times we serve it on top of a bowl of homemade organic yogurt.  I use this recipe here – great info and recipe on how to make organic lactose free yogurt at home.

You could certainly play around with the ingredients in this recipe – we used the ones listed below based on personal taste/preference.  Also, for a sweeter granola increase honey to 2/3 cup.  All the ingredients used in this recipe are organic.

1 cup raw cashews

1 cup raw walnuts

1/2 raw sunflower seeds

3/4 cups raw split peanuts

3/4 cup raw sliced almonds

1 cup Quinoa flakes

1/2 cup unsweetened shredded coconut

3/4 cup raw pumpkin seeds

5 Tblsp. ground flax seed

3 Tblsp. sesame seeds

1 1/2 tsp. cinnamon

1 rounded tsp. powdered ginger

1 cup raisins

1/2 cup cranberries

1/4 butter – melted

1/2 cup  honey, melted with the butter

Preheat the oven to 250 degrees.

First add the cashews and walnuts to a food processor – pulse a few times just to chop up.  Add to a large bowl.  Add the remaining ingredients except the butter and honey to the bowl, and mix well.  Melt the butter and honey on low heat in a small sauce pan.  Then pour over the granola mixing well.  Transfer to a large baking sheet spreading out evenly and bake for 1 hour tossing the granola 3-4 times for the duration of the cooking time.

Remove from oven and allow to cool, then transfer to a tightly sealed jar or bowl.

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