Apple and Hazelnut Gluten Free Granola

January 14, 2015

Apple and Hazelnut Gluten Free Granola - Homespun Capers

When it comes to presents, I choose edible, ethical and/or practical as a general rule. The last two years I have made granola as Christmas presents for my family and friends. The first time I basically loaded it up with every healthy ingredient I could think of, but this past Christmas I made something a little more refined, with minimal flavours competing. I prefer the latter, and in particular I love picking one or two great organic dried fruits, such as these apples and currents, and teaming it with my favourite nuts. Then it’s just some buttery coconut flakes and maple to sweeten, and it’s a pretty special affair.

This year I took a giant leap with my diet and decided to go gluten-free, dairy-free and refined sugar-free. Sounds pretty dramatic, I know! What started off as a bit of a New Year cleanse and what I hope would give me renewed energy after a busy Christmas period, has caused so many obvious benefits I’ve seen in only two weeks. For starters, the weight loss is evident, and more importantly, I feel great! I put this down to the gluten and sugar prevalent in my diet last year. I’m going to stick with dairy-free too, but that’s more for ethical reasons.

This granola, with it’s quinoa flakes and puffed buckwheat, caters to everyone, even those allergy-free. The puffed grains give a light and crispy texture, as well as bulking the granola. Puffed grains are said to be easier to digest and are an effective way to get more superfoods in your diet.

Apple and Hazelnut Gluten Free Granola - Homespun Capers

 Apple and Hazelnut Gluten Free Granola - Homespun Capers Apple and Hazelnut Gluten Free Granola - Homespun Capers

Apple and Hazelnut Gluten-Free Granola

  • Servings: 8-10
  • Time: 25min
  • Print

Quinoa flakes are readily available in major supermarkets (try the gluten-free aisle) or health food stores. They make a very nutritious alternative to breakfast oats and can be used in any recipe as a substitution. Puffed amaranth, buckwheat and millet are available in health food stores (try the bulk bins) or can be substituted for the more commonly found, but less nutritiously dense, unsweetened puffed brown rice. This recipe makes a modest 7 cup yield, but I tend to double the recipe. To melt coconut oil, stand jar in warm water for 5 min.

Adapted from Anna Jones’ A Modern Way to Eat.

Serves 8-10, yields about 7 cups.

Apple and Hazelnut Gluten-Free Granola

1/2 cup raw buckwheat groats
1 cup quinoa flakes (or certified gluten-free oats)
1 cup nuts, roughly chopped (I use hazelnut and almond)
1/2 cup seeds (I use pepita and sunflower)
1 cup dried coconut flakes
2 cups puffed gluten-free grains (such as amaranth, buckwheat or millet)
4 tbsp extra virgin coconut oil, liquid
4 tbsp pure maple syrup
1/2 tsp ground cinnamon
1/4 tsp flaked sea salt
1 cup unsulphered organic dried fruit, cut into small pieces if needed (I use green apple and currents)
2 tbsp golden flaxseeds (linseed)
1 tbsp chia seeds

Set your oven to 180C and line 2 baking trays with parchment paper.

Combine the dry ingredients (except the dried fruit, flax and chia seeds) in a bowl. In another large bowl, mix the coconut oil, maple syrup and cinnamon. Add the dry ingredients to the maple and oil mix, using your hands to gently toss until evenly coated.

Sprinkle the mix over your two trays in an even layer, and then sprinkle with flaked salt. Bake in the oven for 15-20 min, stirring every five minutes to prevent burning. Once cool enough to handle, mix through dried fruit, flax and chia seeds.

Cool entirely before storing to avoid sogginess. Will keep in an airtight container for 1 month at room temperature, or store in the fridge or freezer for prolonged freshness.

Serve with either coconut yoghurt and fresh fruit, chia seeds soaked in almond milk (pictured), the milk of your choice, or plain as a trail mix.

Other flavour combinations:

Pear and walnut; almond and apricot; peach and pecan; fig and hazelnut; cashew and cranberry; cherry and pistachio; mango and macadamia; date and brazil nut etc.

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