Feelings when I discovered I was coeliac:
- But I live for pasta.
- But I live bread.
- But I live for granola.
Feelings when I discovered all Gluten Free imitations are shit:
- This isn’t going to work for me.
Ima take matters into my own hands. I present to you Grain Free Granola. Seriously – among the best granolas I’ve ever made and it just so happens to be gluten free baby! See ya later sugary boxes of shit that cost over $10 per 200g. We not longer need you.
The Ultimate Grain Free Granola
Makes LOTS
Ingredients
- 2 cups slivered almonds
- 2 cups cashews
- 1 cup pecans
- 1 cup pepitas
- 1 cup sunflower seeds
- 1 1/2 cups millet puff
- 1 1/2 cups rice puff
- 1/2 cup maple syrup – see note
- 1tsp vanilla extract
- pinch of salt
Method
Turn your oven on to 140 and get out your food processor. If you don’t have one just chop up the nuts and seeds as fine as you want them.
In a big bowl combine the almonds, cashews, pecans, pepitas and sunflower seeds then add half to your food processor. Pulse until the nuts start to break down then add the remaining half and process on low until you have a cereal like consistency. Don’t over do it – it’ll turn into flour.
Pour the nut and seed mixture back into your big bowl and add the millet and rice puff. Stir through then pour over the maple syrup, vanilla extract and pinch of salt and stir really well ensuring every little bit is sticky and glossy.
Now grab two baking trays and line with baking paper. Evenly spread out the mixture between both baking trays and pop in the preheated oven for 10 minutes, one tray on one shelf and one on the other. After 10 minutes, rotate the trays in the oven and cook for a further 10. Leave out of the oven to come to room temperature before transferring to an airtight container for up to 2-3 weeks.
Kitchen notes...
I know maple syrup is expensive but compared to GF mueslis for sale, it’s not too far off and it makes this dish have the flavour and crunch it needs so try not to substitute xx
