Maple-Pecan Granola (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished maple-pecan granola. Photo: CC-littlebluehen
3 cups gluten-free pure oats
1 cup chopped pecans
1 cup dried cranberries
1 cup golden brown sugar, divided
2 egg whites
1 tablespoon maple extract
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon allspice
2 tablespoons melted butter
Preheat oven to 325° F and position rack low in the oven. Line a baking sheet with parchment paper.
Melt ½ cup sugar and syrup in a small pot then transfer to a large bowl. Whisk in egg whites, maple and vanilla extract and spices. Add oats, pecans and remaining sugar. Toss until well-coated.
Brush lined baking sheet with melted butter. Spread mixture evenly over sheet. Bake for 30 minutes then carefully flip with a spatula. Sprinkle cranberries and bake for another 10-12 minutes, until dry. Cool completely before serving.
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