CRUNCHY OAT-FREE, GLUTEN-FREE GRANOLA

One thing I’ve missed since developing multiple food allergies is granola. In my pre-allergy days I was never the biggest fan, but deprivation, it seems, makes the heart grow fonder.

It’s not just granola I miss, it’s any kind of tasty cereal. But because of my multiple food allergies and gluten intolerance, I can’t eat 95% of commercially or restaurant prepared gluten-free products, including cereal. Seriously – try to find a gluten free baked good made without: brown rice flour, oats, chocolate, almonds, citrus, coconut, millet… the list goes on. Good luck! This is why I do most of my own baking. And even though my allergies are unusual and numerous, my recipes can be adapted pretty easily to those with different allergies sensitivities. (One of these days I’ll make a post on the basics of substitutions in gluten-free baking.)

But back to breakfast… the nice thing about cereal is how fast and convenient it is, and when most breads are also off limits, I miss having quick and easy breakfasts. I’ve found about 2 cereals on the market I can eat and neither of them is amazingly tasty on its own. One is Perky’s Crunch Flax Cereal, a crunchy, grape-nuts-esque number made from sorghum flour and flax. I enjoy the satisfying crunch, but it’s flavor is a bit lackluster… although it dresses up reasonably with bit of fruit or honey.

The other day I had the idea of trying to make granola out of it. Most people who avoid wheat can eat gluten-free oats – however I am actually much more allergic to oats than I am to wheat, to which I’m intolerant. (Food allergies are complex, and foods such as oats contain multiple different proteins other than gluten that one can be allergic to.) The results were downright addictive! I ate so much for breakfast I wasn’t hungry until dinner. It’s delicious with milk, yogurt or your favorite substitute and is quite high in both protein and fiber. In other words, a nutritious AND delicious way to start the day :). The recipe is also eminently adaptable and I’ve suggested several variations at the bottom and you can adapt to your allergies/tastes.

Give it a try, I dare you to eat just one bowl :). (OK, maybe you have more self control than I do.) Also, to use the whole box of cereal, just double the recipe.

Crunchy Oat-free Granola (yield 4-6 servings)

2 cups Perky’s Crunchy Flax Cereal (made by Enjoy Life!)

½ cup of quinoa flakes

¼ c raw pumpkin seeds (or raw pine nuts, raw pistachios, raw cashews)

2 T. Chia seeds

(optional: 2 T. golden flax seeds)

(optional: ¼ t. cinnamon)

2 T. sunflower oil

3 T. maple syrup

1 T. vanilla extract

¼ t. Salt

1/3 c. dried raisins, cranberries or cherries

 

Directions:

1. Preheat oven to 225-250°

2. Mix the first listed ingredients together in a medium-size mixing bowl.

3. Mix the second list of ingredients together in a small mixing bowl until well blended.

4. Toss the two mixtures together until the wet ingredients completely coat the dry ingredients.

5. Lightly grease a cookie sheet with a drizzle of sunflower oil and spread the mixture evenly over it.

6. Bake for 20 minutes. Stir and return to oven. Bake for an additional 20 minutes, then turn off heat and keep tray in oven for another 20 minutes.

7. Remove from oven and let mixture completely cool, then add dried fruit. Store in air-tight container

Variations:

Apple Pie: Use diced, dried (or freeze dried) apples and add 1/8 t. nutmeg

Pumpkin Pie Spice: Instead of cinnamon, sub pumpkin pie spice.

Berry Crunch: Instead of dried fruit substitute ½ cup of freeze dried blueberries and raspberries, omit nuts.

Maple Almond: substitute ¼ t almond extract for vanilla, add raw almonds or your choice of nut.