Gluten-free Granola

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.

I served the granola with Fresh Breeze Organic Dairy’s 2% milk (it’s on sale right now) from up the road in Lynden, and Karen recommends eating it with Greek yogurt.

Enjoy!

Gluten-free Granola Photo © 2011 Sassy Sampler

 New Gluten-free Granola

from Cooking Gluten-Free! by Karen Robertson (used with permission)

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 225°F.
  2. Lightly oil a jelly roll pan (12 ½” x 17 ½”) or a large, rimmed baking sheet with a bit of canola oil.
  3. Combine coconut, oats, almonds, walnuts and cinnamon in a large bowl.
  4. 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.
  5. Pour honey mixture over oat/nut mixture and stir until it is mixed evenly and is thoroughly moistened.
  6. Spread mixture in an even layer on your prepared pan.
  7. Bake for 1 ½ hours, stirring every 30 minutes.
  8. Let cool and store in an airtight container.

Gluten-Free Granola PDF

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…

Apple Crisp (with gluten-free and vegan options)

Today has been a beautiful day in Bellingham – it has been a couple of months since we’ve had a “mostly sunny” day, and people around here are ready for blue skies, myself included.  Most of us are used to rain in the morning and sun in the afternoon in the Spring, but we have had a serious lack of that this year (especially the sun part).  It is so nice to see all the signs of Spring – cherry trees are flowering, daffodils, crocus and tulips are blooming, and you can almost watch the grass grow when the sun does come out.

The view from the Cordata Co-op Local Roots Room. Photo © 2011 Sassy Sampler

I’m lucky enough to have a beautiful place to cook at the Cordata Co-op – the kitchen is really nice, and there is a fantastic view of Mt Baker and the foothills when the majestic Koma Kulshan shows its face.  Whenever the sun comes out around here, everyone remembers why they love living here, and people come out of the woodwork to go hiking, window shopping Downtown, or head up to the mountain for a little late season skiing or snowboarding (I hear they got over three feet of snow in the last week!).

With yesterday afternoon’s sunshine and the beautiful morning I woke up to today, I started craving a little taste of summer. We currently have Washington grown Pink Lady apples on special (98¢/lb for members of our co-op), I decided a little apple crisp was in order!

I love cooking with Pink Lady apples – they are tart while still being sweet, and are crisp without being mealy so late in the season.  They are my apple of choice if Honeycrisps from Bellewood Acres aren’t in season because they work well in every recipe I have tried with them.  I inherited my grandma’s apple parer/corer/slicer, so prepping a mound of apples is a piece of cake!  If you don’t have one and are an apple lover, I highly recommend going out and getting one – either at a yard sale/second-hand store or at the Co-op (we carry them seasonally).

Goldilocks’ apples – not too soft, but not too hard – just right! Photo © 2011 Sassy Sampler

After your apples are prepped, you want to start the cooking process.  This recipe doesn’t have a very long cooking time in the oven, so it is important to cook your apples down enough so they will be able to finish in the oven without cooking them down so much that they disintegrate when you bake them.  It’s not as hard as it sounds – and the best part is that the most reliable way to make sure they are oven-ready is to taste them!  Once they are soft enough to cut with a spoon but still hold their shape, they are good to go.

“baked” streusel topping Photo © 2011 Sassy Sampler

I used a technique from Cook’s Illustrated’s recipe for Quick Dutch Apple Crisp (the recipe is available to subscribers of their website) – they recommend baking your streusel for a few minutes first and using melted butter rather than cutting cold butter into your flour/oat/sugar mixture, and I thought I’d give that a try.

Once it was all prepped, it went in the oven for about 12 minutes, and presto – delicious apple crisp in April!  I served it room temperature with some slightly sweetened “cream on the top” whipped cream from our local Twin Brooks Creamery (the one in the glass bottles).  I thought that since I had a 9×13 baking dish full that the sampling might last for a couple of hours, but boy, was I wrong!  64 samples and 55 minutes later, my dish was empty but I was full with the knowledge that I had a hit on my hands!

Melissa’s Apple Crisp

INGREDIENTS

Streusel Topping:

  • 1 c all-purpose or GF flour blend
  • 1 c GF or regular rolled oats
  • 1/2 t ground cinnamon
  • 2/3 c packed brown sugar
  • 8 T salted butter, melted and slightly cooled (use margarine for vegan option)

Apple Filling:

  • 5 # peeled, cored, and sliced apples (1/4” thick)
  • 1 T butter (or use margarine for vegan option)
  • 1 T honey or agave syrup (use for vegan option)
  • 1 t vanilla
  • 1/2 t cinnamon
  • Large pinch ground nutmeg
  • Whipping cream or ice cream for topping

INSTRUCTIONS

  1. Preheat oven to 425° F.
  2. Apple Filling: Heat butter over high heat in a heavy-bottomed saucepan large enough to hold all the apples (and still have room to stir them) until foaming subsides; Add the apples, honey/agave, vanilla, and spices, and stir to coat.
  3. Reduce heat to medium-high and cook covered,  stirring periodically, until apples become tender and the spices have bloomed, about 10 minutes.  Taste the apples mid-way through to make sure that they are sweetened and spiced enough for your tastes.
  4. Pour (mostly) cooked apples into a 9×13 baking dish and distribute evenly.
  5. Streusel Topping: In a large bowl, combine the flour, oats, cinnamon, and brown sugar.
  6. Slowly pour the melted butter over the flour/oats mixture and toss with a fork until evenly moistened and it has formed pea-sized chunks throughout the mixture.
  7. Line a rimmed baking sheet with parchment paper and pour streusel evenly over it.  Bake until golden brown, about 5 minutes.
  8. Cool baking sheet on wire rack until the streusel is cool enough to handle.
  9. Cover apple mixture with streusel mixture.
  10. Bake for 10-15  minutes, until apples are all the way tender and they are bubbling, and the top is golden brown and crisp.
  11. Serve warm in a bowl with ice cream, or cold on a plate with some whipped cream.

Apples:  Ideally you want a mix of sweet and tart apples.  Sometimes one apple will give that to you (like Pink Lady) and sometimes you may want to use a mix of apples (like Macintosh and Granny Smith).

* This can easily be made vegan if you substitute margarine for the butter and use agave syrup instead of honey.

Apple Crisp PDF