Gluten Free Granola | Wild Healthy
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Gluten Free Granola

Gluten Free Granola

I’m at home in my parents’ house this weekend and I am like a child in a sweet shop. Mammy refurbished her kitchen about 5 years ago and it still blows my mind every time I walk in to it.

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All that mess on the left of the island is mine. It’s usually spotless! She has an Aga stove, a huge island, 2 sinks, Boos blocks, great knives, and a Vitamix. She is SET. UP. Any time I come home I have to bake. Have to!

This morning I woke up and had rice cakes and peanut butter for breakfast but all I could think about was granola. I’ve never made it and it’s been on my list for months and months and months. Deliciously Ella has a great instructional video that I watched a while back and bookmarked here. She makes it look so easy. She makes everything look so easy!

Mammy had a bunch of seeds and nuts in the pantry so I went to town. Here’s what I used:
2 cups gluten free oats
1 cup almonds
1/2 cup Brazil nuts
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup flax seeds
3 Tbsp coconut oil
2 Tbsp maple syrup
2 tsp cinnamon

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Directions:
Place nuts in a food processor and pulse for a few seconds just to break them down into slightly smaller versions of themselves.
Take a large deep baking dish and add ground nuts. Add in oats, flax, sunflower, and pumpkin seeds.

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In a pot, over a medium heat, melt the coconut oil and add in maple syrup and cinnamon, stirring continuously.

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Transfer this wet mixture on top of dry mixture and stir, ensuring all the dry ingredients have been coated. It’s only a sparse coating: it won’t be wet.
Place in a preheated oven at 175 for 40 minutes.

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Allow to cool and transfer to an airtight container. Will keep for up to 6 weeks.

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I served mine with a pile of mixed berries and unsweetened coconut milk.

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