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
Syrup:
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
Granola:
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.
2 comments:
I've finally visited your blog. Thanks for the recipes and all your work. Love and blessings. Joyce
Thanks for checking it out Joyce, hope all is well with you. Karen
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