Wednesday, June 4, 2008

Gluten Free Crunchy Nutty Cinnamony Granola

For me, granola is all about texture. I like the little globs that stick together and crunch apart in your mouth. This recipe took some refining, but I finally got those little crunch globs just how I like them. Try this granola in my Rise and Shine Breakfast Smoothie.

Gluten Free Crunchy, Nutty, Cinnamony Granola

3/4 c. brown sugar
1/2 c. water
1/3 c. oil
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. vanilla

1/4 c. brown rice flour
1/4 c. millet flour
1 c. gluten free corn flakes
1 1/2 c. gluten free crispy rice cereal
1 c. slice almonds
1/2 c. sunflower seeds
1/2 c. chopped pecans
3/4 c. coconut
1/4 c. sesame seed
1/4 c. flax seed, cracked in a blender

Combine syrup ingredients in a large saucepan (it will foam up) and boil for 2 minutes. Thoroughly combine the granola ingredients in a large bowl. Pour syrup over the top and mix again. Spread mixture onto a large cookie sheet. Bake 1 hour at 250 degrees stirring every 15 minutes. Cool and add chocolate chips and/or dried fruit.

Variations: Omit cinnamon and add 1/2 c. peanut butter to the syrup. When granola is cool add 1 1/2 c. chocolate chips.


Anonymous said...

I've finally visited your blog. Thanks for the recipes and all your work. Love and blessings. Joyce

Gluten Free Heaven said...

Thanks for checking it out Joyce, hope all is well with you. Karen