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  • Jefferson Adams

    Fruity, Nutty Gluten-free Granola

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.

    Photo: CC--Celeste LindellIngredients:

    • 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



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    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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