Vanishing Gluten Free Granola
I’m going to continue with a trend from the last post- ridiculously easy recipes. In my quest to find a gluten free, vegan granola, I found all my options cost around $14lb and weren’t that good. On Friday I whipped up a batch of so-simple-it’s-recipe-less granola for myself, and the only problem with it is that it’s so snack-able that now on Monday it’s almost gone. Here’s an approximation of how I made it. You could add any nuts, seeds or fruits you might like!
- 3 cups of toasted buckwheat (kasha)
- 1 1/2 cups of pumpkin seeds
- 1 1/2 cups of raisins
- 2 tablespoons warmed coconut oil
- 1/3 cup maple syrup
- 3 tablespoons powdered maca root
- Preheat your oven to 350 degrees
- Mix buckwheat, raisins & pumpkin seeds in an oven safe dish
- mix coconut oil, maple syrup & maca in a small bowl (this is just so you don’t get lumps of powdery maca in your granola)
- Combine ingredients in oven safe dish, insuring all the dry ingredients are well coated
- Bake for 45 minutes, stirring every 5 minutes
- Take granola out of the oven, it will still seem wet, not crunchy
- Spread over a piece of parchment or an oiled cookie sheet and allow to cool
- You will have one big sheet of granola- break it up and store it in an airtight container
I have had this granola over yogurt, but it’s mostly disappeared by Scott and I sneaking handfuls for tiny snacks.
