Here's a recipe for gluten-free cookie clusters. They’re delicious as a dessert, but depending on how much of a sweet-tooth you have, they could even serve as a good breakfast snack/pastry! One of the things I like about this is that the recipe comes from a naturopathic dietician who has been able to work the "Konsyl Original" fiber supplement directly into the recipe itself.
2 cup rolled oats
1/2 cup Konsyl Original psyllium fiber
2 tablespoons brown sugar
¼ teaspoon salt
1 cup or more of any of the following: walnuts, almonds, pecans, Brazil nuts or any other nut, coconut flakes, dates, raisins, dried cherries, dried cranberries or any other dried fruit
1/4 cup maple syrup
3 tbsp coconut oil or melted butter
1 tablespoon water
2 teaspoons cinnamon
1 teaspoon vanilla extract
Preheat oven to 325 F.
Spray a 9x13 cookie sheet.
Mix oats, Konsyl, sugar, salt and nuts (reserve dried fruits for later).
Bring syrup, oil, water, cinnamon and vanilla to a low simmer in a sauce pan.
Drizzle on oat mixture and stir.
Pour onto cookie sheet, squeezing and pinching to make clusters.
Bake 20 minutes. Stir and add in dried fruit. Bake 5 more minutes. Cool and store in an airtight container.