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Wednesday, November 11, 2009

Gluten free granola...

This is a treat that is full of intentional things. But, not just a treat, a daily staple and can be used for many things! This is fantastic out of hand as a snack, can be a cold cereal, or mixed into nuts with dark chocolate chips as a trail mix. It can be heated with milk for a luscious bowl of warm cereal, or used as a topping for a fruit crisp or crumble. The ingredients are full of healthful and wellness essentials.
  • Oatmeal is a cholesterol reducer, and its fiber is a system cleanser
  • Molasses is a super-nutrient rich powerhouse which I consider a pantry secret, that is way too often over looked. Blackstrap molasses is a source of calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the daily value of each of those nutrients. I use molasses in my coffee, and any other way I can find to add it to my diet
  • Walnut or almond oil is high in Omega-3s
  • Cinnamon is good for the body as it is a natural anti-inflammatory
  • Egg whites add protein
  • Flax adds fiber and those Omegas again
  • Dried fruits add fiber (be careful of high sugar in store bought varieties)
  • Nuts are full of those good-for-us fats

Gluten Free Granola
This is a double batch, it can be halved. It makes a lot. A serving is ½ cup of the finished granola.
2 tbs molasses
4 tbs walnut, almond, or hazelnut oil
2 tbs of oil for oiling each pan (2 pans) (this can be any oil)
3/4 cup brown sugar, not packed
1 tbs cinnamon
5 egg whites
1 tsp scant kosher salt
1 cup of flax meal
6 cups gluten free rolled oats
1 cup dried fruits
1 cup almonds or nuts
1/2 cup honey or agave nectar (1/4 cup for each pan)
Preheat oven to 350-degrees.  Prepare the pans: line baking sheets with foil, shiny side up. Spread 1 tbs oil on foil, covering all of the foil well. Set aside.
In a large bowl, mix molasses, nut oil, brown sugar, egg whites, cinnamon, flax meal and salt. Blend well. Then fold in the oats. Spread oat mixture flat and evenly on baking sheet (divide mixture between the two sheets) and bake for 10 minutes. At 10 minutes remove pans from oven, leave oven on. Turn the granola gently using a spatula, and sprinkle the nuts and fruit between the two pans. Drizzle with the agave or honey – DO NOT STIR AFTER THE DRIZZLE. Return pans to oven and bake another 10 minutes until done. It should begin to brown and smell toasty. Watch that it doesn’t burn. Let cool on sheets and then break apart into granola. I store mine on the kitchen counter in glass jars.

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