Last October at the Bellingham Gluten Intolerance Group’s Annual Community Awareness Event at St Luke’s Community Health Center, Seattle-area author Karen Robertson spoke. She stopped by the Co-op’s table, introduced herself, and gave me a copy of her gluten-free granola recipe. When I was looking for a good granola recipe to demo, I remembered I had gotten one from her and contacted her about using it.
Karen wrote a gluten-free cookbook filled with great recipes a few years ago that is available for purchase on her blog in a digital format (the books are out of print, but you can still find them on Amazon). She teaches cooking classes at South Seattle Community College, has taught at Puget Consumers Co-op (PCC), and posts recipes and tips on her blog. Check it out and support another great local author and cook!
Her granola recipe was very simple to make (and smelled divine as it was cooking) – simply mix all your dry ingredients (I used Bob’s gluten-free rolled oats, unsweetened shredded organic coconut, chopped organic almonds and walnuts, and organic cinnamon – you can also add ground flax seeds) and heat up the wet ingredients in a small saucepan (organic canola oil, local raspberry honey, and organic vanilla extract). Mix them together until your dry ingredients are fully moistened, and then spread evenly in a large jelly roll pan or baking sheet with ridges. Cook at a low temp for 1 1/2 hours (stirring every 30 minutes or so) and you are good to go!
The granola was very popular (one of my most popular demos) and would be very easy to adapt to your specific diet. Not gluten intolerant? Just use regular oats. Don’t like to use canola oil? Substitute with grapeseed oil, hempseed oil, or your favorite cooking oil. Are you vegan? Well, omit the honey and use agave syrup (or brown rice syrup) in its place. A customer said they were going to make the granola and add some diced dried apricot and pineapple to it (after it had cooked) and that sounds yummy. I’m going to make a batch for myself this weekend, and I plan on adding peanut butter to the oil and honey mixture.
New Gluten-free Granola
from Cooking Gluten-Free! by Karen Robertson (used with permission)
- 2 c unsweetened coconut
- 2 c Bob’s GF Rolled Oats
- 2 c finely chopped almonds
- 1 c finely chopped walnuts
- 1 T cinnamon
- 2 T finely ground flax seed (optional)
- 1/2 c honey
- 1/2 c canola oil
- 2 t vanilla extract
- Preheat oven to 225°F.
- Lightly oil a jelly roll pan (12 ½” x 17 ½”) or a large, rimmed baking sheet with a bit of canola oil.
- Combine coconut, oats, almonds, walnuts and cinnamon in a large bowl.
- In a small saucepan combine the honey, oil and vanilla. Heat until the honey is as thin as the oil. While mixture is on the heat source, watch it very closely as it can bubble up and boil over.
- Pour honey mixture over oat/nut mixture and stir until it is mixed evenly and is thoroughly moistened.
- Spread mixture in an even layer on your prepared pan.
- Bake for 1 ½ hours, stirring every 30 minutes.
- Let cool and store in an airtight container.
5/10/11 update – I made the granola this weekend at home, but I went for a sweeter version. I threw a small handful of chocolate chips into the honey/oil/vanilla mixture and let them melt (once it was off the heat, stirring frequently) and then tossed in a few more chocolate chips when I mixed it all together. It made delicious chocolate granola, much like the one from Erin Baker’s (of Baker’s Breakfast cookies fame) that we have in bulk – a granola I have missed since finding out I was gluten-intolerant! I’m going for the peanut butter version next…