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Gluten-FREE Granola… just like Mom makes

Posted by & filed under recipe.

Last week my mom invited me over for a walk. I arrived at her house to the pleasant aroma of freshly-baked, homemade granola! Oh, what a smell! Ginger, cinnamon and maple syrup wafted warmly from the kitchen like nothing I have ever smelled before. The recipe had its humble beginnings in Alive magazine. But the photocopied, folded-up version my mom had in her possession had taken on many revisions AND she, like me, can never leave a recipe alone! We must always change something in it to make it our own. Now that she has perfected this recipe, I don’t feel I need to change a thing! This would make a beautiful homemade gift or just feed your family and friends over the holidays.

Goji berries.

Golden Incan berries.

Brazil nuts.

Make this in big batches and keep it in the fridge or freezer.

Gluten-Free Crunchy Granola

  • 5 cups gluten-free rolled oats
  • 2 cups raw almonds, chopped (feel free to use slivered or sliced)
  • 1 cup Brazil nuts chopped
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1 tbsp ground cinnamon
  • 3 tbsp of diced candied ginger
  • 1 tsp of sea salt
  • 1 cup pure maple syrup
  • ½ cup coconut oil
  • 1½ cups Thompson organic raisins
  • 1 cup dried mango, chopped
  • ½ cup dried juice-sweetened cranberries
  • ½ cup dried figs, chopped
  • ½ cup goji berries
  • ¼ cup golden Incan berries (optional)
  • ½ cup puffed quinoa

Preheat oven to 225°F. Combine oats, nuts, seeds and seasonings in a large bowl. Gentely toss together to mix. Heat syrup and oil in a saucepan, just until warmed. Drizzle over the oat and nut mixture. Using your hands, toss together the mixture until it is evenly blended.

Spread the mixture out onto large, rimmed baking sheets and bake for 45 minutes. Stir often until crisp and dried. The mixture should be a light golden colour when you remove it from the oven. Let the mixture cool. Place it back in your large bowl and add all your dried fruit. Toss it gently and transfer your fresh granola to jars or sealed bags for the fridge or freezer.

Makes approximately 13 cups.

Hey, need a few more goji berries to get you through the year? Running low on Brazil nuts? Stock up! But only for three more days…

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blog
Gluten-FREE Granola… just like Mom makes

Posted by & filed under recipe.

Last week my mom invited me over for a walk. I arrived at her house to the pleasant aroma of freshly-baked, homemade granola! Oh, what a smell! Ginger, cinnamon and maple syrup wafted warmly from the kitchen like nothing I have ever smelled before. The recipe had its humble beginnings in Alive magazine. But the photocopied, folded-up version my mom had in her possession had taken on many revisions AND she, like me, can never leave a recipe alone! We must always change something in it to make it our own. Now that she has perfected this recipe, I don’t feel I need to change a thing! This would make a beautiful homemade gift or just feed your family and friends over the holidays.

Goji berries.

Golden Incan berries.

Brazil nuts.

Make this in big batches and keep it in the fridge or freezer.

Gluten-Free Crunchy Granola

  • 5 cups gluten-free rolled oats
  • 2 cups raw almonds, chopped (feel free to use slivered or sliced)
  • 1 cup Brazil nuts chopped
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1 tbsp ground cinnamon
  • 3 tbsp of diced candied ginger
  • 1 tsp of sea salt
  • 1 cup pure maple syrup
  • ½ cup coconut oil
  • 1½ cups Thompson organic raisins
  • 1 cup dried mango, chopped
  • ½ cup dried juice-sweetened cranberries
  • ½ cup dried figs, chopped
  • ½ cup goji berries
  • ¼ cup golden Incan berries (optional)
  • ½ cup puffed quinoa

Preheat oven to 225°F. Combine oats, nuts, seeds and seasonings in a large bowl. Gentely toss together to mix. Heat syrup and oil in a saucepan, just until warmed. Drizzle over the oat and nut mixture. Using your hands, toss together the mixture until it is evenly blended.

Spread the mixture out onto large, rimmed baking sheets and bake for 45 minutes. Stir often until crisp and dried. The mixture should be a light golden colour when you remove it from the oven. Let the mixture cool. Place it back in your large bowl and add all your dried fruit. Toss it gently and transfer your fresh granola to jars or sealed bags for the fridge or freezer.

Makes approximately 13 cups.

Hey, need a few more goji berries to get you through the year? Running low on Brazil nuts? Stock up! But only for three more days…

Tags: , , , , , , , , ,



Leave a reply:

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>