Hi! My name is Janessa from @glutenfree_in_brisbane.
My Gluten Free journey began about 2 years ago after working with a naturopath, as I was suffering from reocurring illnesses that were severly affecting my quality of life. I was tired all the time and coming down with infections and viruses
One of the hardest things I found transitioning to a gluten free diet was finding a breakfast cereal that both tasted great and was nutritionally rich. I tried all of the GF mueslis on the supermarket shelves and just couldn’t find anything that I enjoyed. Most were bland or full of sugar and processed ingredients.
It was about 6 months ago that I discovered a few recipes for homemade granola and thought that I would give it a go. Since then, I have been making a batch of granola every weekend.
The wonderful thing about making your own from scratch is you get complete control of what goes into it, don’t have almonds in your cupboard but plenty of pecans? No problem! Feel like adding agave nectar one week and honey the next? Sure! I guarantee once you go homemade, you will never go back to store bought.
Here is my recipe for a great gluten free granola.
Almond & Blueberry granola –
1 1/2 cups of whole raw almonds
1 cup shredded coconut
1/2 cup pepitas
1/2 cup puffed buckwheat
1/2 cup puffed quinoa
1/4 cup dried blueberries
2 tbsp maple syrup
1 tbsp almond butter
1/4 cup coconut oil
Preheat oven to 175°c and line a baking tray with parchment paper.
In a food processor blitz 1 cup of almonds and 1 cup of coconut until they reach a crumb like consistancy. Pour into a large bowl and add pepitas, puffed buckwheat, puffed quinoa and the remaining 1/2 cup of almonds.
In a small saucepan, add maple syrup, almond butter and coconut butter and stir over low heat until all ingredients are combined. Allow to cool slightly then add to dry ingredients. Still until all dry ingredients are coated with the liquid.
Pour the mixture onto the prepared baking tray and spread until it is an even layer. Put into the oven on the middle shelf and cook for 10 minutes. After 10 minutes scrape the edges which have started to brown into the centre of the mix and return for a further 5 minutes. Check again and keep scraping and returning for 1-2 minute intervals until ingredients brown. (You may need to turn the tray at this point if it is cooking uneavenly.)
Once cooked remove from the oven to cool and crisp up. Once cooled put the granola into a bowl and add the dried blueberries. Stir to combine then pop into an airtight container.
I recommend storing the granola in the fridge as it keeps it nice and fresh. It will keep for approx 2 weeks (if it lasts that long!)
Enjoy your granola with milk, sprinkled over yoghurt with fresh fruit or as a snack by the hand full!