So as some of you may know, a short while ago I got diagnosed with Celiac disease. So this means oats may be an issue for me, I have tried the ‘gluten free’ oats and have little to no issues but I do want to have as many completely gluten free options as possible.
This lead me to make my own Oat Free Gluten Free GRANOLA babehh!
And straight up I’m giving myself a pat on the back cause I created a bomb recipe first go!
Well I think it’s pretty great, and my kids approve too! and we all know that kids know. so yay.
YOU WILL NEED
- 150g Coconut flakes
- 150g Golden Flax seeds
- 150g Slivered almonds
- 200g Hemp seeds
- 100g of Sultanas
- 150g Pecans
- 1/2 cup of raw local Honey
- 1/4 cup of Coconut oil (raw or MCT) if using raw coconut oil please warm it to liquid before using
- 1 tsp liquid Vanila extract
- 1/2 Tbsp of Cinnamon powder
- 1/2 Tbsp of Nutmeg powder
- Large mixing bowl
- Spatula
- Large oven baking tray
- Storage jar
- Oven
METHOD
- Pre heat oven at 180c (I used fan-forced)
- Add all dry ingredients into the large mixing bowl (*EXCEPT THE SULTANAS, you will add these half way through the baking process to prevent over drying)
- Stir well to combine
- Then add the coconut oil, vanilla and honey
- Stir well to combine
- Using the large oven baking tray, spread the mixture evenly onto the tray (I did not use baking paper but you could if you like)
- Pop this into the oven for 20 mins (DO NOT JUST LEAVE THE GRANOLA IN THE OVEN AND WALK AWAY FOR 20 MINUTES or it may burn and not cook evenly)
- During that 20 minutes you will need to gently stir your mixture approximately every 5 mins, doing so prevents the mixture from burning/over-drying and also makes sure you have an evenly baked granola
- You will add your *SULTANAS half way through at the 10 minute mark, simply take the tray out, stir the mixture and sprinkle the sultanas on-top, doing this prevent the sultanas from becoming overly dry and hard
- The mixture should be evenly golden brown with a light crisp crunch
- Be careful not to over cook your mixture and keep and eye on it, a good granola has a gentle crunch with a slight chewy texture.
- When baking is complete take the tray out of the oven and allow it to cool before storing into an air tight jar/ container.
- Keeps for a week or 2 in the pantry
So far I’ve been loving this Granola with coconut yogurt, mylk and some fruit or Rawberry jam* (RECIPE FOR my Blueberry Jam is HERE) as seen on my instagram story @lonijane
Remember I have a Recipe Ebook and a Personal Development Ebook too, check them out here*
Much Love
Loni Jane xo