Making: Gluten Free, Refined Sugar Free, Dairy Free Granola
Smelling: The yummiest mix of vanilla, cinnamon, and honey
Tasting: Earl Grey tea with coconut milk and honey
Hearing: Death Cab For Cutie iTunes Radio Station. I really love their new album, especially the song No Room in Frame. Guess who it’s about.
Reading: Cookbooks. Lots of cookbooks.
Loving: The current mix of work, time off, sunny winter days, and time to enjoy each of these.
I’ve been working on this recipe since January. Joel and I have eaten a different version of granola each week, while I try to find the perfect sugar free, dairy free, gluten free mix of goodness that will inspire me want to leap out of bed and start the day. To be honest you’ll rarely find me leaping out of bed – regardless of the incentive. However this recipe came pretty dang close. It’s the perfect fix for my sweet tooth, which has been longing for all the goodness of milkshakes, ice cream, and doughnut delights since cutting them out at the start of this year. The good news is I’m feeling so much better, so the no ice cream is worth it.
3 cups of Gluten Free Oats*
1 cup of Cashews *
1 cup of Pecans*
4 Medjool Dates
¼ cup water (not pictures)
½ cup honey *
¼ coconut oil
1 teaspoon Cinnamon
1 teaspoon Vanilla
Notes on ingredients:
Gluten Free Oats – I have found a great brand at Trader Joe’s that are cheap and tasty. If you're worried about trace amounts of gluten read their explanation of how oats are made. You can also substitute in an alternative that works for you.
Cashews and Pecans – You can use whatever type of nuts you like, I am limited in the types I can eat currently so these two are it for me.
Honey- Use local honey if at all possible. It helps prevent allergies but it needs to build up in your system before allergy season strikes! Also you can substitute for honey for pure maple syrup.
Begin by preheating the oven to 200 F and lining a baking tin with wax paper.
Next, Cut up the dates and remove the pits. Put them in a small pot with ¼ cup of water and bring to a boil. Continue to cook until dates are soft (3-5 minutes).
When the dates are finished put them along with the cashews, pecans, cinnamon, vanilla and half of the oats into the blender and pulse several times until the nuts appear chopped. Don’t over pulse – the mixture shouldn’t be totally blended. Pour mixture into a bowl and set aside.
Bring honey and coconut oil to a boil and let simmer for a minute or two – stirring constantly. Then pour honey/coconut oil mixture into the blended oat mixture and stir until combined
hen add the remaining dry oat.
You are minutes away from the most amazing goodness. Spread the mixture evenly over your wax paper covered baking sheet and put in the oven to cook for half an hour. Stir the mixture every 10 minutes and remove from the oven when golden brown.
While the granola is cooking take a few minutes to tidy up. This is my least favorite part of cooking, but by the time the granola is done your kitchen is all clean.
Remove from the oven, let cool, and enjoy! I like mine with fresh fruit and coconut milk. Store the rest in an airtight container for up to a week.