Gluten Free Granola Recipe
September 13, 2016
Several years ago, in effort to lose weight, Rick gave up wheat. As an unexpected benefit, he realized the chronic inflammation in his joints and persistent sinusitis both improved with a gluten-reduced diet. Fast forward five years and one of our children was diagnosed with celiac disease.
Rick continues to eat gluten free; I am gluten reduced. This recipe is for a delicious, healthy, wheat-free, nutrient dense snack that provides quick and long lasting energy between meals… it's a perfect snack pre or post-workout, for kids who play sports, pregnant woman, or for anyone who just can’t wait till dinner… and is celiac-friendly.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
1Preheat oven to 350 convection (or 375, regular)
2In a medium-sized saucepan, mix 1/2 cup each of honey and coconut oil. Cook together just until melted, lower temperature to warm.
3In a separate, large glass bowl, blend a choice of nuts. I like this mixture, but it is totally customizable. As an antioxidant with an extra bit of sweetness, you can add tiny dark chocolate morsels or sweetened dried fruit bits of your choice. I like cranberries.
4Slowly pour and stir in the honey and coconut oil mixture. Add 2-3 tsp vanilla. Blend well.
5Pour mixture onto two parchment paper-lined cookie sheets. Spread evenly. Add a light dusting of sea salt.
6Bake 15 minutes. Take out of oven and cool for minimum of an hour. this will take longer if done in a humid environment; if baking in summer, consider cooling completely in the refrigerator for optimal results.
I like this mixture of nuts, but it is totally customizable. As an antioxidant with an extra bit of sweetness, you can add tiny dark chocolate morsels or sweetened dried fruit bits of your choice. I like cranberries.