Accepting the challenges in creating a gluten free household

Gingerbread Granola

Gingerbread Granola

 

 

 

 

This recipe is based on one I found here:  http://www.sheletthemeatcake.com/2011/12/gingerbread-granola-for-a-gluten-free-holiday/

I mixed one batch just before Christmas and thought the original recipe had way too much oil, so I doubled everything else and mixed.  Of course, making granola is a bit like making soup – you follow directions as much as possible, but personalize it according to what is in the cupboard.  I do admit to buying a few items just for this recipe, but I also made my own changes.  This is absolutely delicious.  It is not as crunchy as most granola I’ve tried, so if you’re looking for a ‘softer’ granola, try this one.

Ingredients
2½ cups quinoa flakes
2½ cups certified gluten-free oats
½ cup raw pecans
1 cup sesame seeds
1½ cup roughly chopped raw almonds
3/8 cup coconut oil, liquefied
¾ cup unsweetened apple sauce
¼ cup maple syrup
¼ cup molasses
½ tsp ground cloves
½ tsp ground ginger
2 tsp ground cinnamon
1 tbsp vanilla

TO ADD AFTER IT’S BAKED:
¾ cup raw pumpkin seeds
½ cup flax seeds
1 cup chopped and pitted dates
½ cup currants
2/3 cup hemp seeds

Line a large baking tray with parchment. Preheat oven to 325 degrees.

Combine the oats, seeds, and nuts in a large bowl. Combine the oil, apple sauce, syrup, and vanilla in a small bowl. Add to the dry ingredients and mix thoroughly.

Spread on prepared baking sheet and bake at 325 degrees for 30-35 minutes. Stir it every 10 minutes to keep it from burning.  Store in airtight container.  If you’ve made more than you can eat in a week, store the extra in the freezer until you need it.

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