Before we went gluten free, I loved to make (and eat!) granola.
It was one of the things I craved and really missed on the diet; so I was very happy when my friend, Lori, gave me her delicious recipe that used flaked buckwheat instead of oats. (Back then, gluten free oats were not readily available.)
A few years later, we had to go grain free. One day, I was scooping up coconut flakes in the health food store when I spotted slivered almonds nearby.
Instantly a light bulb went off; I could substitute the almonds for oats!
I brought them home, tried it using my friend’s recipe and discovered they worked perfectly.
It’s a fairly quick and easy treat to make. All of the ingredients should be available in your regular grocery store.
I’ve made this with all honey before, when my son was on the Specific Carbohydrate Diet, but I prefer the taste of maple syrup.
You could also use half-honey and half-maple syrup. The recipe is super flexible.
Grain Free Granola
- 1 1/4 cups slivered almonds
- 1/2 cup chopped pecans or walnuts
- 1/2 cup flaked coconut
- 1/4 cup pure maple syrup (or honey)
- 1 Tablespoon honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Combine the nuts and coconut in a small mixing bowl and set aside.
In a saucepan, over medium heat, combine the syrup, honey and cinnamon. Bring to a boil and cook for one minute, constantly stirring.
Remove from heat, stir in the vanilla. Pour over the nuts/coconut mixture and stir to coat.
Pour into a greased 13×9 inch baking dish and bake at 275 degrees F for 30 to 40 minutes, stirring every ten minutes.
Cool, stirring occasionally to prevent clumping.
Store in an airtight container. After the granola cools, you can add raisins, cranberries or chocolate chips if desired.
Yields: around 2 cups granola