Gluten Free Granola

Cakes, Breads & Cookies

Gluten Free Granola - with a little less sugar:

We love this granola and go through it very quickly, so the quantities here are pretty large. Feel free to do a half batch to begin with :)

In fact so long as you follow the basic rule 6 cups of dry ingredients to 1 cup of wet ingredients - it will probably turn out ok.

8 cups of gluten free oats (extra thick, traditional rolled oats)

4 cups of nuts and seeds

1 cup of oil (i use a combination of olive oil and sunflower oil)

1/2 cup of maple syrup

1/2 cup of honey or agave

1 tbsp of cinnamon

1 tsp of cardamon (optional)

3/4 tsp of salt (or 1 whole tsp if you prefer)

Clever trick:

Mix 2 egg whites into the wet ingredients. It will make the granola clump together a little more, and make it a bit more shiny.

Steps:

1. Pre heat oven to 370F
2. Mix all dry ingredients together
3. Whisk wet ingredients
4. Add wet ingredients to dry ingredients
5. Spread out the mixture on 1 or two baking sheets and put in the oven for 10 minutes
6. Take it out of the oven and turn it well, reduce the heat to 350F then return to the hot oven for another 10 minutes.
7. Take it out again, and turn one more time, at this point it should be turning golden brown, depending on your oven you might want to take it out or you could
8. return it to the hot oven for 3-10 more minutes watching carefully for any sign of getting too dark.
9. Allow to cool for min 45 minutes or until completely cool, before putting it in glass jars for storage.
10. Note:
11. When you take it out it might not feel quite crispy enough, but once it is cooled it will crisp up.