I really love granola and muesli, but am presently banished from oats (even the GF ones!) due to a mild oat allergy. Oh my, I've missed the delicious versatility of oats. Oat flour! Warm bowls of oatmeal! Oats in bread and cookies! Oats in soup! But most of all, I've missed granola and muesli. Oh, granola. How I love concocting new granola recipes. One of my personal favorites from years back included molasses and currants and crystallized ginger. I used to churn out some pretty killer batches of granola.
This is a mix of brown rice flakes, quinoa flakes, rice bran, and crushed rice cakes. Crushed rice cakes add a good crunch and some bulk. My fav rice cakes are the ones by Lundberg Family Farm; I'm sure most of you GF readers are probably intimately familiar with the entire Lundberg rice cake collection! Use whatever flavor you have on hand in your pantry - my last batch used the Wild Rice (wild rice/brown rice blend), this time I used the Mochi Sweet (brown rice/sweet rice blend). I think it would be interesting to try using using one of their many flavored varieties - I'm intrigued by the Sweet Green Tea flavor that I've seen lately in stores. If you don't want to use rice cakes, I think you could substitute any GF crunchy cereal, or maybe even a puffed one.
- Preheat oven to 325* F, and coat two baking sheets/pans with parchment paper.
- Mix rice flakes, quinoa flakes, rice bran, and crushed rice cakes in a large bowl, and set aside.
- In a small bowl, whisk together oil, fruit puree, and vanilla and brown rice syrup, if using. Add stevia, salt, and spices, and stir until well blended. Add chia seed, and stir. This will form a thick paste.
- With your hands (yes, your hands!) rub the chia paste into the rice flake mixture until well combined and evenly distributed throughout. Let sit a few minutes to allow rice flakes to soften.
- Spread mixture onto baking sheets and bake for about 30-40 minutes, stirring every 10 minutes and rotating pans in oven. Granola is done when it is dry, golden, and crisp.
- Remove from oven and let cool completely. Store in air-tight containers.
I have been eyeing up the sprouted buckwheat g"raw"nolas I've been seeing in stores lately. They look so crisp and tasty. The catch? Most contain ingredients I can't eat - like lovely chunks of walnuts or sesame seeds or big juicy dried fruit pieces - or are so frighteningly expensive I refuse to buy them. So, I had decided to make a batch of my own, but didn't quite know how to proceed; I had buckwheat soaking and figured I'd wing it from there. You can't really screw up too badly with a food dehydrator. But conveniently, the same day, I stumbled across I Am Gluten Free's recipe for sprouted buckwheat grawola! It provided a great started framework. This recipe is mildly sweet, with a tasty hint of apple. I love the light, crispy texture and nutty flavor. lus it is MUCH more affordable to make than purchasing in the store, and I can actually eat it, which is nice. : ) I didn't use much agave, so it is also pretty crumbly, which I like. but f you want something more chunky and full of nuts and stuff, I'd follow the link below to the original recipe on I Am Gluten Free. She also makes suggestions of what to do if you don't have a dehydrator. Bon appetit!
- Rinse buckwheat groats, and place in a large bowl with fresh water. Lightly cover, and soak for about 12 hours, changing water half way through, if possible.
- Strain buckwheat and rinse very well, until no longer gooey and water runs clear. Set aside and let continue to drain.
- In food processor, place apple, flax, seasonings, agave, coconut oil, salt and a splash of water. Pulse a few times until you have chunky paste.
- In a large bowl, mix together sprouted buckwheat and apple flax mixture, stirring until well combined and evenly mixed.
- Spread on lightly oiled dehydrator sheets, and dry at 110* for about 12 hours, or until crispy and dry.
- Store in an airtight container.