Gluten-Free Coconut Granola

Normally, for breakfast and snacks I eat my Everyday Porridge recipe but occasionally I sneak a small bowl of my hubby’s gluten-free granola. Here is a recipe I perfected for him since he dose not care for porridge. He likes it warm out of the oven with milk. As always, feel free to adapt and experiment as you wish.

2 cups shredded coconut, unsweetened
1 cup gluten-free flour from ground brown rice, buckwheat, corn or quinoa
1/2 cup seeds (flax, sesame, hemp etc)
1/2 cup butter
1/4 cup extra virgin coconut oil
1/2 cup organic peanut, cashew or almond butter
1/2 cup honey or sucanat
1 teaspoon sea salt
1 teaspoon vanilla

Note: if you are using corn, millet or quinoa flours, it is important to soak the flour for several hours in an acidic environment (see Why Soak Grains). Soak 1 cup of flour in about 1/2 cup water with a T. of lemon juice or in a 1/2 cup of yogurt.

Mix all dry ingredients in a large bowl. On low heat, warm the butter, coconut oil, peanut butter, vanilla and sweetener in a saucepan. Pour liquid over dry ingredients and mix well. The mixture should be wet enough to stick together but no more than that. Add more shredded coconut if the mixture is too wet. And more peanut butter or oil if too dry. Bake at 200 degrees for about an hour or until dry. Stir every half hour. Enjoy with raw milk!! Or try it with stewed apples for a treat.

sarah

March 5th, 2010 at 10:48 pm

After soaking the flour, how would you drain it without losing the flour?? Once you have the wet flour, can you store it in the fridge? Sorry– so confused… ;p

Betz

March 20th, 2010 at 2:52 pm

LOL, actually you do not drain the water off. You should only soak the flour in just enough liquid to wet it, you do not want too much liquid because then your bread will be too wet and you’d have to add more dry un-soaked flour to make a good consistency. Look online for bread recipes that require presoaking your grain so you know how much water to use to soak your grains.