gluten-free-granola‘Gluten Free’ tends to be over used as a marketing ploy these days.  Oats themselves are gluten free, however often they come into contact with gluten during either the growing or manufacturing process.   Unless you are a coeliac, in which case you would do well to avoid even the ones labelled ‘gluten free’ to be safe, you don’t need to go out of your way to find the ‘gluten free’ version, which basically guarantee they have not been contaminated with gluten from other sources.  What grains you choose to make your granola with is up to you.  I would suggest that you mix a few of the options listed below together, according to your tastes and what is readily available to you.

Serves 10 approx.

Ingredients

  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 300g rolled oats / millet flakes / quinoa flakes / brown rice flakes / buckwheat flakes
  • 50g sunflower seeds
  • 50g sesame seeds
  • 50g pumpkin seeds
  • 100g flaked almonds
  • 50g flaked coconut
  • 100g goji berries

Pre-heat oven to 150C / Gas 2

Melt the coconut oil in a pan over a low heat, then switch off the heat and add the maple syrup and vanilla essence and stir thoroughly.  In a large mixing bowl, place all the dry ingredients except for the coconut flakes and goji berries.  Add the oil and maple syrup mixture to the dry ingredients and stir well.  Spread the mixture onto 2 baking sheets lined with greaseproof paper and bake for 15 mins.  Then add the coconut flakes to the trays and cook for a further 10 mins.   Remove from the oven and allow to cool.  Once cool add the goji berries and store in an airtight container for upto 1 month.

Serve sprinkled on a large bowl of your favorite fruits for breakfast with maybe with a dollop of 100% pure coconut (Coyo) yoghurt, if you can get your hands on it!