Friday, August 26, 2011

Coconut-Almond Granola

For my friends on gluten-free diets, here's my granola recipe. Top it with sliced banana, pour on some almond milk, and enjoy a delicious gluten-free, dairy-free breakfast. Friends and family who aren't on a restricted diet will love it, too.

Coconut-Almond Granola_2

Coconut-Almond Granola

Makes about 4 cups

3 cups gluten-free rolled oats
1 cup unsalted almonds
1/4 cup teff or brown rice flour
1/4 cup lowfat unsweetened shredded coconut
1/3 cup canola oil
1/3 cup maple syrup or agave nectar
1 tbsp. almond extract
1 tsp. ground cinnamon
pinch sea salt
3/4 cup raisins

Preheat oven to 325F. Lightly oil a large rimmed baking sheet.

Mix all ingredients except the raisins in a large bowl, stirring well. Spread evenly on oiled baking sheet. Bake for 45-50 minutes, stirring a few times, until granola is browned to your liking. Remove from oven and allow to cool for a few minutes. Stir in the raisins. Allow to cool completely, then store in an air-tight container.

I would describe this granola as "medium sweet." It's lighter, overall, than most commercial granolas. If you like yours richer or sweeter, feel free to add more oil, more syrup, and/or more raisins.

I vary this recipe almost every time I make it. Dried cranberries work great in lieu of raisins. Vanilla extract can be used instead of almond. Coconut oil works just as well as canola. If I don't have shredded coconut on hand, I omit it. Cashews or hazelnuts can be used in addition to or instead of the almonds. Toss in some sunflower seeds, if you like. Go with what's in your pantry and get creative!

Coconut-Almond Granola_1

1 comment:

Tierney Barden said...

This looks like a tasty way to start the day!