Homemade Granola V, GF
Making granola is cool because you can incorporate the grains, seeds, nuts, fruits and spices you like, you can control the amount and type of sugar and added fat, and you can make use of odds and ends you may have around your house in a fresh new way.
In my case, I had gluten free rolled oats and Bob's Redmill buckwheat cereal (also gluten free) as my grain. I got a variety of nuts and dried fruit from the bulk section of Whole Foods. I used chia seed as the binder to reduce the mount of added sugar which was maple syrup in this case. The recipe below makes about 4qt of granola or 32 servings. Makes a great present!
1-2 large rimmed baking pans
Silicone mats to fit (if you've got 'em)
large (6qt) mixing bowl
slotted spoon or large spatula
2c liquid measuring cup
airtight containers for storage (amounting to about 4qt)
1pt packed sliced dried fruit
1/2c chia seeds
1c raw walnuts halves and pieces
1c raw almonds
1c raw unsalted sunflower seeds
1c sprouted pumpkin seeds
6c gluten free rolled oats
1c buckwheat cereal
unrefined coconut oil
mineral salt such as sea salt
zest of 2 oranges
Set your oven to 270 degrees Fahrenheit for a conventional oven 250 if you have convection available. Measure the chia seeds into a 2c measuring cup. Fill the rest of the cup with water and let sit while you measure other ingredients. Add nuts, seeds and grain to the large mixing bowl. Add salt (about 1T), cinnamon (about 2T or more), and cardamom (two generous (3 finger) pinches). Toss gently with the slotted spoon. Add 2/3c maple syrup to the chia seed mixture and stir to combine. pour over grain mixture and toss with the slotted spoon until everything is moistened. You may need an additional sprinkle of water. Make sure all of the chia is broken up and distributed. In a small saucepan melt 2/3c coconut oil and 1/3c maple syrup until just liquid. Pour over the grain mixture and combine throughly.
Spread mixture on one or two large baking trays and put in the oven for 25 minutes. Stir a bit and bake for another 25 minutes. Stir, taste, adjust flavors, more salt/syrup/coconut oil/spices. Bake for an additional hour stirring intermittently. Once the mixture is golden brown and dry/crispy remove from oven and cool slightly. Toss in the pint of fruit and grate the orange zest over the top. Sprinkle the fennel pollen over the top, toss and sprinkle some more. Allow to cool completely. You should have some nice crunchy clusters. Store in airtight containers. Share, enjoy!