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Fruity, Nutty Gluten-free Granola
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
Celiac.com 11/03/2015 - If you like granola, but find store-bought versions too sweet, this home-made gluten-free granola is just the ticket.
- 2½ cups gluten-free rolled oats
- ½ cup raw almond meal
- ½ cup flax seed
- ½ cup pumpkin seeds
- ⅓ cup sesame seeds
- ½ cup blanched cashews, chopped
- ⅓ cup slivered almonds, loosely chopped
- ⅓ cup canola oil
- 4 tablespoons honey
- 4 tablespoons molasses
- ⅓ cup mixed dried fruit
- ⅓ cup raisins
- ⅓ cup dried coconut
- ¼ teaspoon kosher salt
- dash of cinnamon
Heat oven to 300°F.
Combine all dry ingredients in a large bowl and mix well.
Add the canola oil, honey, and molasses in that order; this helps the honey and molasses pour more easily.
Stir until well combined and all the dry ingredients are coated.
Spread the granola on a baking sheet with a spatula
Pack more tightly for granola with clusters
Keep baking and stir every 10 minutes until the granola is golden brown—about 30–35 minutes.
Remove the pan from the oven and stir in the dried fruit and raisins.
Allow the granola to cool. Store in an airtight container for up to 2 weeks.
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