The Hidden Hostess, Rebecca Elman, shares a recipe for gluten-free granola.
4 cups gluten free whole oats
1 ½ cup mixture of nuts/seeds (pecans, almonds, walnuts, cashews, pumpkin seeds, sunflower seeds)
½ teaspoon cinnamon
½ teaspoon salt
2/3 cups dried fruit (raisins, currants, cranberries, apricots, dates)
½ cup coconut oil (melted) or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla
Optional add ins: ½ cup of Coconut flakes, chocolate chips, goji berries
Heat the oven to 350 degrees F. Line a sheet pan with parchment.
In a large bowl combine the oats, nuts/seeds, cinnamon, salt and dried fruits. In a separate bowl mix the oil, honey or maple syrup, and vanilla. Add the oil mixture to the oats and combine very well until all the oats are coated with the liquid.
Pour the mixture on the sheet pan and pat down into an even layer. Bake for 10 minutes. Remove from the oven toss and bake for another 10 minutes until granola is golden brown. Allow to cool completely before breaking into chunks.
Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.