Gluten Free Bread: Gluten Free Granola

Since being diagnosed with Celiac disease I have missed the “crunch,” of cookies, granola and the whole grain cereals.  Due to the fact that all of these things listed above come mostly in a gluten formulated version or I have had to find versions acceptable to my taste the hunt for the “crunch” began.  I loved to have a couple tablespoons of broken cookies in my yogurt or occasional bowl of ice cream.  I missed having traditional breakfast cereal once in awhile.

My friend Joan,  brought me over some gluten free cookies which she had made for my birthday, along with a recipe that she had torn from a fictional book she had read.  The cookies had a good taste but were a bit hard.  I crushed them up and ate them like cookie bits in my yogurt.  That got my mind ticking again on how I could make a granola from the recipe with a bit of tweaking.  So, below is the recipe that I created from the fictional book recipe “Claire’s Coconut Kisses.”  My friend cannot remember what the name of the book was, so if you recognize it, I will be happy to credit the author. This is a large batch, I make it and then put it in vacuumed sealed bags for later use.  It may be cut in half or in thirds for a smaller batch.  This recipe is easiest if made using a stand mixer but can be made using a hand held mixer.  Enjoy!

Ingredients:

6 egg whites

1 1/2  cups brown sugar

1/2 cup maple syrup

2 tsp vanilla

2 cups chopped nuts

2 1/2 cups shredded coconut ( I use Tropical Traditions Organic Coconut)

1 cup gluten free oatmeal

1/3 cup coconut flour  or Quinoa flour

7 cups cornflakes

1 cup chocolate chips (optional)

Directions:

Beat egg whites until almost peaking, add brown sugar and vanilla, continue whipping until very creamy (about 4 minutes).  Add maple syrup and beat 1 more minute.

Combine remaining ingredients into a very large bowl, (I use my bread making bowl.) Pour egg white mixture over ingredients and mix.  I usually end up getting my hands into the mixture as it works best.  Once all of the ingredients are thoroughly coated.  Grease 2 large cookie sheets and pour mixture onto them.  Using your hands spread the mixture out evenly.  Bake at 350 degrees for 25 minutes.  Then turn off oven, leave pans in the oven until the oven is completely  cooled.  Take out of oven.  Mixture will be one large piece.  Using a large spoon break the large piece into whatever size chunks you like and put into vacuum sealed bags.  (I leave some larger on purpose in case I get the urge for a cookie.)  Use as garnish on ice cream or yogurt or eat as cereal.  It is very filling and NOT calorie free but oh so tasty.

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Gluten Free Bread World: Gluten Free Granola

Gluten Free Bread/Gluten Free Coffeecake

(I know this is not bread but it sure does taste good!)

The picture is from a variation of the recipe using almonds and apples and cranberries.

3 med. eggs

1/4 cup sugar

1/2 tsp. salt

1/3 cup mayonnaise

Mix these ingredients in a large mixing bowl to which you add:

Add:

1/4 cup brown rice flour

1/4 cup teff flour

½ cup coconut flour

1/2 tsp. xanthan gum

1 tsp. cinnamon

1 tsp. baking powder

1/4 tsp. baking soda

Mix well. Stir in:

1 1/2 cups of fresh or frozen cranberries

1 cup grated carrots.

1 cup pineapple chunks (well drained.)

½ cup organic coconut

This should be a fairly thick batter. Add a little more flour or a small amount of water if needed. Pour into a greased 9 x 9 inch greased pan. Top with topping and bake at 350 degrees for about 45 minutes or until the cake feels firm and the edges begin to pull away from the pan. This cake keeps well!

Topping

1 cup gluten free oatmeal flour (grind it in the blender)

1 cup brown sugar

½ cup chopped pecans or walnuts

1 tsp. cinnamon

1/2 cup butter

1/4 tsp. salt

Mix together in a small bowl and sprinkle on cake batter.

MMM…good…Don’t be afraid to experiment with this recipe:

I have substituted in blueberries, strawberries, rhubarb & apple with a little extra cornstarch or grated zucchini to thicken if necessary…I have also used virgin coconut oil with/or in place of the butter in the topping.  Sliced almonds work very well in this recipe in place of pecans or walnuts.

2009 copyright http://glutenfreebreadworld.com Gluten Free Bread/Gluten Free Dessert