I got tired of never being able to find a good, non-processed to minimally processed gluten-free cereal or granola….so I created my own! I particularly love this granola in the fall, when paired with an anti-inflammatory turmeric latte.

Classic Gluten-free Granola

[Gluten Free; Vegan; Low Fodmap]

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Ingredients:

  • 1 cup unsweetened shredded coconut 

  • 2 cups slivered raw almonds

  • 1 1/3 cup raw pecans

  • 1 cup raw walnuts

  • 3 Tbsp chia seeds

  • 1 tbsp flaxseed meal

  • 1 1/2 tsp ground cinnamon 

  • a pinch of cardamon and nutmeg

  • 1/4 tsp sea salt

  • 3 Tbsp coconut oil

  • 1/3 cup maple syrup 

  • 1/4 cup unsalted sunflower seeds


Directions:

  1. Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.

  2. In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, and salt.

  3. In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.

  4. Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 15-20 minutes. Then remove from oven roasted sunflower seeds, and stir.

  5. Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.

  6. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.

  7. Once the granola is visibly browned and done cooking, remove from the oven and let cool completely.

  8. Store in a container with an air-tight seal, and it should keep for a few weeks.