Wheat-free Granola

Wheat-free Granola Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 10 |

Vegetarian diet

Introduction

Granola is a popular breakfast food that is typically made with oats, nuts, seeds, and dried fruits. This wheat-free granola recipe is a delicious and nutritious alternative for those who are looking to avoid gluten in their diet.

History

Granola was invented in the late 19th century by Dr. James Caleb Jackson, a physician who believed in the importance of a healthy diet. He created a mixture of baked whole grains, nuts, and fruits that he called "granula." The recipe was later adapted by John Harvey Kellogg, who created a similar cereal called "granola."

Ingredients

5 cups rolled oats (not instant)
1 cup rye, barley or soy flakes, or a combination
1 cup coarsely chopped almonds or a mixture of almonds and peanuts
0.25 cup dried coconut (sweetened or unsweetened)
1 tsp cinnamon (optional)
0.5 cup smooth all-natural peanut butter or sesame butter (tahini) or a combination
0.25 cup liquid sweetener (honey, maple syrup, molasses, or a combination)
0.25 cup water
1 tsp vanilla
0.25 cup sunflower seeds (optional)
1.5 cups dried fruit (such as raisins, cranberries, cherries, blueberries, apricots, chopped dates, dried apple, or a combination of your choice)

How to prepare

Preheat the oven to 275°F (135°C).
Spray a large roasting pan or baking dish with nonstick coating.
In a large bowl, combine the oats, rye or other flakes, nuts, coconut, and cinnamon.
In a smaller bowl, mix together the sesame or peanut butter, water, liquid sweetener, and vanilla, blending well.
Pour the mixture from the smaller bowl over the dry ingredients and toss with a fork until well mixed and most of the flakes are coated.
Pour the granola into the prepared pan, spread it evenly, and cover it.
Roast the granola for about an hour, stirring every 15 minutes. Make sure to move any granola that is touching the sides of the pan to the center to avoid burning.
Remove the granola from the oven and let it cool completely. Then, add the fruits and seeds and mix well.
Store the granola in jars or airtight containers.

Variations

Add dried cranberries, raisins, or apricots for a sweeter flavor.
Use almond butter or cashew butter instead of tahini for a different taste.
Add a sprinkle of chia seeds or flaxseeds for extra nutrition.

Cooking Tips & Tricks

Make sure to stir the granola every 15 minutes while it is baking to ensure that it cooks evenly.

- Store the granola in airtight containers to keep it fresh for longer.

- Feel free to customize this recipe by adding your favorite nuts, seeds, and dried fruits.

Serving Suggestions

Serve this wheat-free granola with your favorite dairy or non-dairy milk, yogurt, or fresh fruit for a delicious and satisfying breakfast.

Cooking Techniques

Baking

Ingredient Substitutions

Use almond butter or cashew butter instead of tahini.

- Substitute maple syrup or honey for the molasses.

- Use quinoa flakes or buckwheat flakes instead of barley or soy flakes.

Make Ahead Tips

You can make a big batch of this granola recipe and store it in airtight containers for up to two weeks. This makes it a convenient and healthy breakfast option for busy mornings.

Presentation Ideas

Serve this wheat-free granola in a decorative bowl with a sprinkle of fresh berries or a dollop of yogurt on top for a beautiful presentation.

Pairing Recommendations

Pair this wheat-free granola with a cup of hot coffee or tea for a cozy and satisfying breakfast experience.

Storage and Reheating Instructions

Store this granola in airtight containers at room temperature for up to two weeks. To reheat, simply place a serving in a bowl and microwave for 30 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of this wheat-free granola recipe contains approximately 300 calories. This makes it a nutritious and satisfying breakfast option that can help to fuel your day.

Carbohydrates

This wheat-free granola recipe is a good source of carbohydrates, which provide energy for your body. The oats, barley, and dried fruits in this recipe are all rich in complex carbohydrates, which are a healthy source of energy.

Fats

The nuts and seeds in this granola recipe are a good source of healthy fats, including monounsaturated and polyunsaturated fats. These fats are important for heart health and can help to lower cholesterol levels.

Proteins

The nuts and seeds in this granola recipe are also a good source of protein, which is important for building and repairing tissues in the body. Protein is essential for overall health and can help to keep you feeling full and satisfied.

Vitamins and minerals

This wheat-free granola recipe is a good source of vitamins and minerals, including vitamin E, magnesium, and zinc. These nutrients are important for overall health and can help to support your immune system and promote healthy skin and hair.

Alergens

This recipe contains nuts and seeds, which are common allergens. If you have a nut or seed allergy, you can easily customize this recipe by omitting these ingredients or substituting them with other options.

Summary

Overall, this wheat-free granola recipe is a nutritious and delicious breakfast option that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a great way to start your day on a healthy note.

Summary

This wheat-free granola recipe is a delicious and nutritious breakfast option that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is easy to make, customizable, and perfect for meal prep. Enjoy this granola with your favorite toppings for a satisfying start to your day.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for wheat-free granola. It was handed down to me by a dear friend who was also a talented cook. I remember sitting at her kitchen table, sipping tea and chatting about our favorite recipes when she suddenly pulled out a worn and stained piece of paper from her recipe box.

"This granola recipe is a game-changer, my dear," she said with a twinkle in her eye. "It's perfect for those who can't have wheat, but trust me, anyone will love it."

As I read through the ingredients and instructions, I couldn't believe how simple it seemed. Oats, nuts, seeds, honey, and a few spices were all it took to create a delicious and healthy breakfast treat. I made a mental note to try it out as soon as I got home.

The next morning, I gathered all the ingredients and got to work. I mixed the oats, almonds, sunflower seeds, and pumpkin seeds in a large bowl, drizzling honey and olive oil over them. A sprinkle of cinnamon and a pinch of salt added the perfect flavor profile. I tossed everything together until it was well coated and spread it out on a baking sheet.

As the granola baked in the oven, the scent of warm honey and spices filled the air. I couldn't wait to try the finished product. When it was golden brown and crispy, I let it cool before breaking it into clusters. Each bite was a perfect balance of crunchy, sweet, and nutty flavors. I knew I had stumbled upon something truly special.

I shared the granola with my family and friends, and they all raved about how delicious it was. They couldn't believe it was wheat-free, and they kept coming back for more. I felt a sense of pride knowing that I had found a recipe that not only tasted amazing but also catered to those with dietary restrictions.

Over the years, I have made this granola countless times, tweaking the recipe here and there to suit my tastes. Sometimes I add dried fruit or coconut flakes for extra sweetness, or a dash of ginger for a spicy kick. No matter how I choose to customize it, the basic foundation of oats, nuts, seeds, and honey remains the same.

I have shared this recipe with many people, passing it down just as my friend passed it down to me. Each time I make a batch of granola, I think of her and the wonderful memories we shared in her kitchen. I am grateful for her generosity in sharing this recipe with me, and I know it will continue to be a staple in my kitchen for years to come.

So here I am, sitting at my own kitchen table, sipping tea and reflecting on the journey that led me to this beloved recipe. I am grateful for the friends and family who have influenced my cooking over the years, and for the joy that sharing good food brings to us all. As I take another bite of my homemade wheat-free granola, I am reminded once again of the power of a simple recipe to bring people together and create lasting memories.