Gluten free granola – it’s easy to make, tasty to eat and keeps for a couple of weeks in an airtight container.
I have a peanut butter granola in my Little ebook of Vegan Snacks that is made with oats, and another recipe that I make regularly, but both have grains. So if you’re trying to reduce the amount of grains you eat, or you’re gluten sensitive or intolerant, then this nut and seed version is a great choice to make.
But recently I felt like something different, so I went to the local health food shop with the plan of buying a bag of granola. I found one I liked the look of, turned it around to look at the ingredients and thought I could make it. If you’ve ever looked at a list of ingredients on a packet you’ll know that it doesn’t list quantities. So I did a little bit of experimenting and came up with this recipe.
It’s very versatile too. If there’s a nut or seed that you don’t like, simply swap it out for something else. I usually make this with cashews, but today I didn’t have any, so I used walnuts instead. You could also use pistachios (although it would bump the cost up quite a bit) or hazelnuts. Swap the gojis for any dried fruit like sultanas or cranberries. You could swap them for dried apricots as well, but you’ll need to chop them.
I used coconut syrup as the sweetener, but you could use rice malt syrup or maple syrup, depending on your preference and what you already have in your pantry.
If you make it be sure to take a pic and share it on social media using #sweetsandgreens. Or let me know in the comments below what you think.Print
Gluten Free Granola
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 5 cups
3/4 cup sunflower seeds
3/4 cup pepitas
3/4 cup coconut flakes
1/4 goji berries
3/4 cup cashews, chopped
3/4 cup macadamia halves
1/2 cup almonds, chopped
1/4 cup coconut flour
1/4 cup coconut oil
1 tbsp coconut syrup
Preheat oven to 160 degrees C and line a large baking tray with paper.
Mix all ingredients together in a bowl until they are coated with the flour, syrup and oil.
Spread out onto a baking tray.
Bake for 10 mins until lightly toasted.
Remove from oven and allow to cool.
Store in an airtight container.