Gluten-free Granola
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup raw almonds / 89g
  • 1 cup pecans / 120g
  • ½ cup walnuts / 82g
  • ¼ cup quinoa flakes / 20g
  • 1 cup brown rice puffs / 20g
  • ¼ cup pepitas / 32g
  • ¼ cup dried mulberries / 29g
  • ¼ cup Goji berries / 20g
  • ¾ cup coconut flakes / 65g
  • ¼ cup sunflower seeds / 33g
  • 2.5 tablespoons maple syrup (optional)
  • ½ cup buckinis (activated buckwheat groats and optional)
Instructions
  1. Pre-heat oven to 175 degrees (electric)
  2. Line a large baking tray with baking paper
  3. Whizz all nuts in a processor OR chop roughly
  4. Combine all dry ingredients in the baking tray
  5. Use two baking trays if necessary to ensure granola is well spread out in the oven
  6. Pour the maple syrup evenly over the mixture
  7. Bake for 10-15 minutes until slightly golden and crunchy
  8. Allow to cool before serving with homemade almond milk (or your milk preference) and fresh fruit
Notes
Although you may want to bake the granola for longer and see the nuts become really golden (as I did), the presence of softer elements like mulberries means that as the nuts toast beautifully, these elements will burn and shrivel up. Trust me, I learnt the hard way!
Once cooled, store in an airtight container for up to 10 days (if it lasts that long!)
Recipe by Nadia Felsch at https://nadiafelsch.com/2014/07/11/gluten-free-granola/