Grain and Gluten Free Granola RecipesAmaranth GranolaIf you’re looking for a new way to spice up your breakfast, but still keep you going until lunchtime, this grain and gluten free granola fits the bill.The amaranth flour will give you a good dose of protein, as will the roasted nuts and seeds. This granola is heavier than the regular gluten containing varieties, but there’s definitely no trade off on taste. It also makes a great snack on its own, by the handful. And it’s seriously good for you.
Ingredients1 ½ cups amaranth flour1 cup chopped walnuts or other nuts ½ cup potato flour (potato starch), arrowroot or tapioca flour ½ cup sunflower seeds or sesame seeds ½ cup peanuts ½ cup desiccated coconut 1 ½ teaspoons ground cinnamon ¾ cup mashed bananas or puréed fruit ¼ cup maple syrup or honey 1 tablespoon lemon juice 1 ½ teaspoons pure vanilla extract 4 tablespoons oil 2/3 cup raisins/sultanas MethodMix the flour, walnuts or other nuts, potato flour, peanuts, sunflower seeds or sesame seeds, coconut and cinnamon in a large bowl.Mix the bananas or fruit purée, oil, maple syrup or honey, lemon juice and vanilla in a small bowl. If honey is very thick, heat mixture briefly to liquefy. Pour the liquid over the dry mixture. Stir well to coat dry ingredients. If mixture seems too dry, add a few tablespoons of water. Spread mixture in onto a baking tray lined with baking paper. Bake at 300°F (150°C) for 45 to 60 minutes, mix every 15 minutes. Remove from the oven and cool. Stir in raisins.
Buckwheat GranolaI’ve been really impressed with this grain free and gluten free granola recipe with buckwheat groats.It’s crunchy and delicious and tastes just like a high end brand of muesli/granola out of the box (Uh, a bit of an ambiguous comment, really. It’s intended as a compliment.) It suits roasted or unroasted buckwheat groats.
Ingredients½ apple, peeled and cored½ cup orange juice 4 small dates 2 tbs honey, or to taste 2 cups buckwheat groats 1 cup desiccated coconut ½ cup sunflower and pumpkin seeds 3 medjhool dates, chopped ½ cup raisins/sultanas Cinnamon Nutmeg MethodIn three separate containers, soak the buckwheat groats, seeds and the 4 dates in water overnight.Once soaked, drain the seeds, dates and buckwheat. Rinse the buckwheat well. Blend apple, orange juice, soaked dates and honey in food processor until smooth. Transfer to a large bowl. Fold in the rest of the ingredients. Spread across two baking sheet(s) lined with baking paper and dehydrate at 45 C (115 F) until crisp. Stir every hour or so. This will take approximately 5 hours. Note: Make sure the oven temperature stays low. Even 5 - 10 degrees higher than required can make your granola uncomfortably crunchy.
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