If you would have said 18 months ago that I would be making my own granola, I would have laughed at you. Granola, muesli and breakfast cereals were found on supermarket shelves. But here I am now, after reading many a recipe for gluten free muesli and granola, making our own.
My son started on gluten free cereal from the Freedom range. Unfortunately, he did not want to pair his cereal with fruit or yoghurt to make a more substantial breakfast. We upgraded to Kez’s gluten free cereals and Carman’s Deluxe gluten free muesli.
And then I found myself with a little extra time over the Easter break.
So this is my best effort at making gluten free toasted granola. I use what is in my cupboard, so the mixes of nuts and cereal flakes depends upon what I have at the time. Feel free to use other nuts or fruit to your liking. The inclusion of pumpkin seeds and craisins give a colourful visual appeal. I have also added from time to time, quinoa flakes and flaxseed meal.
2 tablespoons of golden syrup or maple syrup
2 tablespoons of macadamia oil
1/2 teaspoon vanilla (optional)
1/2 teaspoon cinnamon (optional)
3 cups of GF cereal flakes (rolled rice, puffed rice, cornflakes)
2 cups of nuts (pumpkin seeds, sunflower seeds, almonds flaked, macadamias chopped, pistachios)
1/2 cup flaked coconut
1 cup fruit (sultanas chopped, craisins)
Preheat over to 180 degree C (or 160 degrees C fan forced oven)
Line two baking trays with baking paper.
Combine golden syrup and macadamia oil in a cup and stir until combined.
In a large bowl, combine flakes and nuts. Add the syrup and oil mixture and stir.
Spread mixture over the two trays and bake for 10 minutes. Stir mixture after 5 minutes.
Add and stir in the 1/2 cup flaked coconut and bake for another 5 minutes.
Remove trays from oven and cool for 10 minutes.
Stir through the fruit.
Allow to cool completely before storing in an airtight container in the fridge.