Yes, granola can be a part of your healthy, gluten-free eating plan. You just need to leave out the cup of butter and tons of sugar that’s usually part of most granola recipes. You can eat this for breakfast with milk, almond milk, cashew milk, Greek yogurt… or whatever.
Okay, so this recipe is a compilation of a bunch of recipes that I’ve tried over time. Feel free to make changes to make it your own… there really is no original granola recipe out there.
Preheat oven to 275 degrees
• 2 cups gluten-free oats
• 2 egg whites
• ½ c raisins, or dried cherries or dried cranberries
• ¼ cup walnuts, chopped
• ¼ cup almonds, chopped
• ¼ cup pumpkin seeds
• 3 T coconut flakes
• 2 T sunflower seeds
• ½ t vanilla
• Pinch of salt
1. Whisk together wet ingredients.
2. In a large bowl, mix dry ingredients together, but leave out the raisins and coconut.
3. Add wet ingredients into dry ingredients and throw onto a buttered cookie sheet.
4. During the 60 or so minutes of baking, stir the mixture once or twice.
5. Cool the mixture on the cooking sheet on a cooling rack until room temp.
6. Add the coconut and raisins to the mixture and mix a few times until the whole mixture is cool.
7. Granola will stay fresh for up to three weeks in an air-proof container.
Feel free to add your favourite fruits and nuts to make the perfect granola for you.
Thank you to Pomme employee Leigh-Anne from www.avanihealth.com for this recipe!