24 February 2010
Coconut Almond Granola (with Flax Seed)
I love love love granola. And wasn't I so happy to discover that there is a way to process gluten-free oats so that I don't have to give it up. Check out the lovely people at Gluten-Free Oats! And of course, there's always Bob's Red Mill. This great news also means I can still enjoy crumble-top pie crust, oatmeal cookies, and apple crisp. Thank, heavens! But I'll save those delicious treats for another post. Let us focus on granola for now. I have been tweaking this recipe since my sister gave it to me three years ago. I believe now it is perfected: tasty, quick, and easy. And not too sweet!
Coconut Almond Granola (with flax seed)
*gluten-free, dairy-free, vegan
Preheat oven to 325 degrees
5 cups gluten-free oats
1 cup unsweetened coconut flakes
1 cup slivered almond
1/2 ground flax meal
1/4 flax seeds
1/4 cup sesame seeds
1/4 almond meal
Mix all these ingredients in a big bowl.
1/2 cup vegetable oil
1/2 cup honey
2 tsp vanilla (or 1 tsp vanilla and 1 tsp maple extract)
1/2 tsp salt
Heat these ingredients up in a small saucepan until they've dissolved together. Pour over dry ingredients and mix thoroughly. I split the mixture between two 9x13" pans or you could spread it on two jellyroll sheets. Bake in oven for 30 minutes, making sure to stir the granola halfway through. Be a little extra watchful if you're baking in metal pans or sheets as the granola tends to brown more quickly. Toss the granola right when you take it out and then let it rest until completely cooled. Store in sealed container and enjoy!