Gluten Free Cherry Almond Granola

Granola is one of those staple items in my household. It was the first thing that I learned how to make when I found out about my food allergies. Time, good ingredients, and patience I think are some of the basic MUSTs to make good granola.

 

Cherry Almond Granola

Cherry-Granola

 

 

Gluten Free Cherry Almond Granola
 
Prep time
Cook time
Total time
 
Gluten Free Granola
Author:
Recipe type: Gluten Free
Cuisine: Granola
Ingredients
  • 1 C. Gluten Free Oats
  • 1 C. Raw Almonds
  • ½ C. Slivered Almonds
  • ½ C. Organic Cashews
  • ½ C. Dried Cherries
  • ½ C. Dried Blueberries
  • 2 Tablespoons Coconut Flour
  • 1-Teaspoon Cinnamon
  • ½ Teaspoon Nutmeg
  • 2 Tablespoons Coconut Oil
  • ¼ Honey
  • 1 teaspoon Pure Vanilla
Instructions
  1. Preheat oven to 325°F. Mix all of your dried ingredients in a Medium-Large Bowl. Whisk the “wet” ingredients together until the honey has mixed well with the coconut oil and vanilla.
  2. Add the wet ingredients to the dry and fold together. Place the granola on baking sheet that is lined with parchment paper.
  3. Bake for 20-30 minutes. Half way through this process, stir the granola to make sure that all sides of the granola is cooked.
  4. Allow to completely cool. Enjoy with kefir, yogurt or raw milk and maybe some seasonal fruit.

 

By | 2015-01-13T21:14:06+00:00 May 25th, 2014|Categories: Blog, Corn Free, Gluten Free, Recipes|Tags: |2 Comments

About the Author:

A native Texan who, after being diagnosed with food allergies and Celiac Disease in her mid-twenties, wanted to help others who drastically had to change their diets later in life. She now lives in Los Angeles with her husband, where she operates Mary Lee Kitchen.

2 Comments

  1. Therese Kirchner October 11, 2014 at 3:15 pm - Reply

    I’ve made some pretty awesome granolas in the past, using coconut oil, honey or maple syrup and nut butters!! Warm them up together then toss to coat your granola ingredients, and bake like you do! It will add some protein and deliciousness to your granola! Hazelnut butter was my favourite. Sadly, I’m no longer able to make it. Since being diagnosed Celiac in 2013, I’m one of those who don’t tolerate oats at all, even GF oats. 🙁

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