Gluten Free Gingered Granola Recipe
Like many people with celiac, oats and grains don’t suit my digestion, but I’ve always loved granola. This grain-free recipe has just a touch of sweetness, and provides great prebiotics from the tiger nuts, cashews, and honey. Plus, ginger is such a good tummy soother. I love this granola on top of homemade yogurt for a prebiotic/probiotic combo!
This is a celiac friendly version of a comforting, warm breakfast bowl.
- 4 cups raw nuts or seeds*
- ½ cup tiger nut flakes
- ½ cup crystalized ginger chopped
- 1½ teaspoons pumpkin pie spice
- 1 dropper-full liquid stevia optional
- 2 teaspoons pure vanilla extract
- ¾ teaspoon coarse sea salt
- ¼ cup coconut oil melted
- ⅓ cup honey
Preheat the oven to 275°F. Line 2 baking sheets with parchment paper.
Pulse the nuts, seeds, and tiger nuts in a food processor until you have ¼-inch chunks or smaller. Add the ginger, pumpkin pie spice, stevia (if using), vanilla, and salt. Add the coconut oil to the processor, and then the honey. Pulse all of the ingredients together until well combined.
Spread the granola onto the baking sheets. Bake for 35 minutes, stirring once after 20 minutes. If your oven temperature is uneven, swap the position of the sheets halfway through baking.
Allow the granola to cool, portion into airtight containers, and enjoy!
*I recommend 1 cup almonds, 1 cup cashews, and 2 cups mixed nuts or seeds. Try sunflower or pumpkin seeds, pecans, walnuts, Brazilnuts, or hazelnuts. This recipe works without the stevia, but itdoes provide a little extra sweetness.
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