Gluten Free Granola
Make a batch of this gluten free granola so you have plenty to last the week. It works well for breakfast or even as a snack with some coconut yoghurt.
Equipment
- Food Processor or high speed blender
Ingredients
- 1 cup macadamias raw
- 1 cup cashews raw
- 1 cup pecans raw
- 1 cup walnuts raw
- 1 cup shredded coconut organic preferable
- 1/2 cup dried cranberries optional
- 1/2 cup dried apricots chopped into smaller pieces (optional)
- 1/2 cup pepitas
- 1/2 cup sunflower seeds
- 1/4 cup coconut oil
- 1/2 cup maple syrup or raw honey or rice malt syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare oven. Preheat the oven to 150 degrees Celsius and line a baking tray with baking paper.
- Chop nuts. Add nuts to a blender or food processor and pulse a few times to chop the nuts. Add the nuts to a large mixing bowl along with the seeds, shredded coconut and dried fruit.
- Prepare liquids. Melt coconut oil in a small saucepan on low heat, remove from heat and add maple syrup, whisking to combine. Add vanilla extract and stir through. Pour into the mixing bowl, stirring well to combine.
- Cook the granola mixture. Spread the granola mixture on the baking tray and cook for approximately 30-35 minutes, turning every 10 minutes. Remove from the oven and let it sit for 20 minutes or until hardened. Break into chunks and and store in an air-tight container in your cupboard or refrigerator.
Notes
- Tip - I suggest adding a cup at a time if you have a high speed blender, otherwise you may end up with more of a nut meal.
- I would keep stored in an air-tight container for up to two weeks in your pantry and up to 1 month in your refrigerator.
Nutrition
Serving: 8servesCalories: 674kcalCarbohydrates: 43gProtein: 11gFat: 55gSaturated Fat: 15gPolyunsaturated Fat: 14gMonounsaturated Fat: 23gTrans Fat: 1gSodium: 37mgPotassium: 552mgFiber: 7gSugar: 30gVitamin A: 308IUVitamin C: 1mgCalcium: 80mgIron: 4mg
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