Wednesday, April 2, 2014

Making Granola

With Justin's newly discovered sensitivity to corn syrup (and honey, too!), we've been searching for new recipes to try.  We love, love, love our Somerskogen Maple Syrup, and it also fits the bill for a lower fructose sweetener.  Granola is a staple in our home-- on top of yogurt, in smoothies (yum!), just by itself in handfuls... and it seems silly to buy it in the grocery store when we already HAD all the ingredients at home!
 Our GF rolled oats from Bob's Red Mill--
 Mixing the ingredients-- we took turns (ignore the piles of laundry in the background...)
 Golden brown and crispy!
 Making granola is hard work.  It's naptime....and apparently, time for Kolachi to give the kids a tongue bath.

Marotz Maple Syrup Granola

  • 3 cups gluten free rolled oats
  • 1 cup smashed almonds
  • 1 cup smashed cashews
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 3/4 teaspoon salt
  • 1/4 cup pumpkin seeds (food processed lightly)
  •  1/4 cup sunflower seeds

  • Preheat oven to 250 degrees F.
    In a large bowl, combine the oats, nuts, seeds, coconut, and maple syrup
    In a separate bowl, combine maple syrup, coconut oil (you may have to heat slightly if it's solid), and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

    Remove from oven and transfer into a large bowl. Mix until evenly distributed.

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