Thursday, August 14, 2008


1 cup chopped walnuts
1 cup raw cashews
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups puffed rice
1/2 cup pitted and chopped dates
1/2 tablespoon ground flax meal
1 tablespoon sorghum flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup canola oil
1/2 cup agave nectar

Preheat the oven to 325 F. Lightly spray a jelly-roll pan with vegetable oil nonstick spray.

In a large bowl, combine the nuts, seeds, puffed rice, dates, flax meal, flour, and spices. Pour in the oil and agave nectar and stir to really blend everything together and distribute the nuts, seeds, and fruit evenly.

Pour the granola into the prepared baking pan and spread it out so it covers the entire pan. Bake, uncovered, for 30-40 minutes, or until the mixture is a light golden brown. You must stir this during the baking process, to ensure the granola bakes evenly.

It will not be crunchy when you first remove it from the oven, but be careful to not overcook. When it cools it will get crunchy.

As soon as it starts to cool, transfer the granola from the pan into an airtight container, and let it finish cooling there, as it is a bit sticky and may stick to the pan if it remains there. Store in the airtight container.

recipe from: The Gluten-Free Vegan

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