Sunrise Gluten-Free Granola

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All of this delicious homemade almond milk┬áhas left a ton of almond meal opportunities around my kitchen these days. There have been banana breads, Black Caraway Bread, Pear Cake, and a magically full mason jar of homemade granola. Ginger loves it, so I end up making this version or a variation a coupla times a week along with the milk. It’s really easy. You can vary the ingredients to your liking, of course. In fact, more often than not, recipes are a guide to help you find the dish you want to make and a place to start that’s kind of close.

It’s funny. Like almond milk, granola is a thing I saw in the store all the time, so expensive, and often with evaporated cane juice (AKA sugar) as the first or second ingredient. I would spend hours pouring over the various flavors and when I’d finally find one that looked great, it’d be like 10 bucks for a little bag. In the end, I’d just forego the whole thing, resigning myself to spend my extra ducats someplace else, like fish oil supplements or really nice olive oil. Yet with all of this time spent, somehow I never saw myself as a person who could just MAKE it, be totally in control of the quality of the ingredients, and accomplish this for like 70% less money. It was like the granola only came from Fairy Land, crafted by a skilled tribe of gnomes gifted by the hippie Goddess while their unicorn neighbors in the next village made that tahini dressing that’s so good.

Well, call me a gnome. My version is not too sweet, gluten free, and sugar-free. Total Gnome Throw Down.

1c almond meal
1/2c rolled oats
1T apple butter
1T maple syrup
1T cocoa nibs
1T goji berries
1T green raisins
1T crushed walnuts
1T apple juice sweetened dried cranberries

Preheat your over to 225. Not so hot.

Take the almond meal from your almond milk, or from the store, and plop it in a bowl. Add your maple syrup, apple butter, and rolled oats. Stir it all up until the oats begin to absorb the liquid. If you want more clumps, you can add in honey, molasses, or more maple syrup. Once everything is all together, add in the dry ingredients and stir.

Spread out the mixture onto a baking sheet covered in foil, and set it inside your heated oven. Set your timer for 15 minutes. Pull out your concoction and stir it around, then flatten. It will still feel damp. Do this three more times so your granola cooks for a total of one hours. It should come out golden, warm, and dry with small clumps ready to go.

You can sprinkle it into yogurt, put a tin of it in your bag for a healthy snack during the day, get adventurous with probiotic-rich goat milk kefir, or just set it swimming in your almond milk.

2 comments

  1. Enid Morrone says:

    Adding apple butter – I love that idea!

  2. Laurian says:

    LOVE using the almond meal for granola. Have you ever tried the granola from Threestone Hearth? It’s insanely good. I believe they soak the oats overnight in Strauss yogurt. Second or maybe third ingredient is pastured butter. Um, yeah. And they sweeten it with either maple syrup or palm sugar. I’m getting hungry.

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