In the last couple of years, several of my cousins have decided to adopt a gluten-free diet. One has Celiac’s Disease, the others a sensitivity to gluten. All three have had great health benefits from removing gluten from their meals and are thrilled with the results from living gluten-free save for one fact: eating gluten-free can be pricey!
Gluten-free products often use a combination of different alternative flours to replace traditional all-purpose and whole-wheat flours, which are high in gluten. Since replacing wheat in many traditional recipes is an art, it is understandable that they might be more expensive. But here’s a way to avoid the high price tags of gluten-free cereal: make our own at home!
This granola is not only gluten-free, it is very high in protein, stemming from its use of quinoa (along with soy, the only plant-based whole, complete protein), pecans and flax. And don’t forget this awesome tip for baking granola in the oven!
Apple Pecan Flax Granola (Gluten Free)
2 ½ cup whole oats
½ cup ground flax seeds or flax meal
¾ cup quinoa
½ cup pecans
3 tablespoons vegetable oil
¼ cup honey
1 tablespoon maple syrup (or just use honey)
1 teaspoon vanilla extract
dash of salt
1 cup dried apples, diced*
Preheat oven to 300 degrees.
In a large stainless steel bowl, combine the oats, flax, quinoa, pecans, oil, honey, maple syrup, vanilla and salt. Stir well.
Bake for 30 minutes, stir. Bake an additional 30 minutes, stir, and repeat one more time for a total cooking time of 90 minutes or until the granola is golden.
Add the diced apple, stir well. Let cool.
Store in a bag for up to one week.
Makes about 5 ¼ cups granola.
A sweet, healthful breakfast,
*for the dried apples, we used these: